This Dutch Baby with Brandy Roasted Cherries is an end of year festive treat making the most of the all too short cherry season and any leftover, stale panettone you may have.  It is an “updated” version of the dutch baby I made for easter a few years back.

The easter version was filled with hot cross bun croutons and smashed chocolate easter eggs. Whereas this new festive version is filled with cherries roasted in brandy, crispy panettone croutons and dollops of softly whipped cream.

I have made dutch babies a few times and it is a super easy recipe to make and such an easy dessert (although you will notice a savoury one for breakfast too). A thin pancake batter is poured into a blazing hot cast iron pan and placed in a hot oven. The batter puffs up around the edges and rises higher and higher, while turning a beautiful golden brown colour. The kitchen smells amazing and the steam in the cooked batter evaporates once you have taken it out of the oven and the middle will sink.

It looks super festive and you could fill the sunken middle with any ingredients you prefer. Fresh fruit or berries, chopped up chocolate or biscuits with a few dollops of chantilly cream and you have something truly delicious and festive in a flash.

I hope you enjoy this recipe for Dutch Baby with Brandy Roasted Cherries. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.

All the images in this post has been shot on the new GRILLED SARDINE surface from my range of surfaces and backgrounds available for sale at shop.heinstirred.com. Do you have a look around, your favourite new surface may just be a click away.

 

Ingredients
  

  • For the croutons:
  • 1 thick slice panettone 10cm thick
  • 2 tbsp butter
  • 1 tbsp dark muscovado sugar
  • 1 pinch salt
  • For the cherries
  • 2 cups fresh cherries
  • 1 tbsp dark muscovado sugar
  • 1 tbsp brandy
  • 1 pinch salt
  • 1 tsp vanilla extract
  • For the dutch baby :
  • 3 large eggs
  • 1 tsp vanilla extract
  • 150 ml full cream milk
  • 30 g butter melted plus 20g butter
  • 100 g flour
  • pinch of sea salt flakes

Instructions
 

  • For the croutons :
  • Preheat the oven to 180 degrees C (make the croutons and cherries the same time)
  • Cut the panettone into small, bite-sized pieces
  • Heat the butter in a frying pan until it melts, then continue to cook until it starts to brown
  • Stir in the panettone bits, sugar and salt
  • Fry for a few minutes while constantly flipping the pieces
  • Spread on the baking sheet and bake for 12- 15 minutes, stirring a few times during baking, until toasted and a deep, dark brown colour
  • Set aside to cool completely
  • For the cherries :
  • Place the cherries in a baking dish and sprinkle with the sugar, brandy and salt
  • Place in the oven and roast for 20 minutes (the same time as the croutons)
  • Add the vanilla as the cherries come out, mix and set aside to cool completely
  • For the dutch baby :
  • Place a medium sized pan in the center of the oven and heat the oven to 230 degrees C
  • Let the pan heat up in the oven for at least 15 minutes
  • Whisk the eggs, add the vanilla, milk and 30g melted butter while whisking
  • Add the flour, and salt and mix until just combined
  • Let the batter stand for 10 minutes
  • Carefully remove the pan from oven and swirl the remaining 20g butter in the pan to coat the base and sides
  • Pour the batter into the pan and bake until puffed and brown around edges, about 20 minutes and remove from the oven
  • Spoon the cherries and croutons in the sunken middle and add spoonfuls of whipped cream
  • Drizzle with the remaining cherry liquid and serve

Panettone and Coffee Ice Cream Cake

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