Recipe ~ Nectarine, almond & tonka clafoutis

Published on 09/28/2023

Indian summer... Such a special period where time stands still... Between summer and its effervescence & autumn and its sweetness. The best time to get into the kitchen and enjoy delicious dishes! And as at La Parpaille, cuisine is king, we wanted to share with you a lovely recipe to enjoy the flavors of September. More particularly a good clafoutis!


  • 5 nectarines
  • 100g sugar
  • 100g flour
  • 100g ground almonds
  • 4 eggs
  • 35cl liquid cream
  • 25cl whole milk
  • 1 tonka bean
  • Salt, a little butter for the mold
  • 50g crushed almonds + 20g sugar



  • Preheat the Th6 oven
  • Butter a round mold (20cm in diameter) and place the nectarines cut into large wedges.
  • Beat together the eggs and sugar until the mixture turns white
  • Add the flour, ground almonds, salt.
  • Beat again.
  • Grate the tonka bean into the mixture then add the cream and milk while continuing to beat
  • Pour this mixture over the nectarines. Place in the oven for around thirty minutes.
  • Mix together the crushed almonds and 20g of sugar – sprinkle the clafoutis with this mixture.
  • Return to the oven for another 15 minutes.
  • Remove from the oven and let cool.


Clafoutis is best warm.

Treat yourself !


Domaine La Parpaille reopens its doors on March 1, 2024

Reservations for our rooms and houses are now available online for the 2024 season. We also have some nice surprises and new features in store for you. Stay tuned to find out more!

Thank you for your patience