Bring everything, except the pears, to a boil in a suitably sized pan, and let it steep. Peel and halve the pears and remove the bell housing. Drill these out with a Parisian drill. Bring the poaching liquid to just below boiling point. Put the pears in the liquid and cover with a plate (this will keep the pears in the liquid!). Poach for about 20 minutes. The pears should remain al dente. Let the pears cool off in the liquid.
Mix the flour with the sugar in a bowl. Add the salt and the beaten eggs. Pour the milk into the egg mixture while stirring until it is a smooth batter. Stir in the melted butter and the marrow scraped from the vanilla pod. Keep the batter well covered and refrigerated until use.
Cut the pear into cubes that are not too small (± 1x 1 cm). Spread the pear on the bottom of a deep plate or bowl (oven safe!). Place some blueberries in between and cover with the clafoutis batter.
Use just as much batter until the fruit is covered. Bake the clafoutis for ± 15 minutes until golden brown in a preheated oven at 170 ° C and serve it lukewarm.
Mix the sugar with the flour, egg white and butter to a smooth batter. Add colour with a little beetroot powder. Let the batter rest chilled. Spread the batter thinly on a silicone template with a spatula. If you don't have a silicone mold, put the batter in a decorating bag and spray the batter on a baking tray with baking mat. Bake crispy in the oven at 150 ° C for about 6-7 minutes. Carefully remove from the baking tray and keep tightly closed at room temperature.
Serve the clafoutis lukewarm, snow-covered with powdered sugar (mixed with yoghurt powder for freshness!) And a large scoop of vanilla ice cream.
Bouke Jongsma, Export Manager at Satelliet Meubelen will tell you all about his involvement at the opening of the Teaching Hotel.…
Especially for Sinterklaas a lovely recipe by chef Pascal Lahaij for gingerbread buttons and stuffed speculaas.