Caramelized Peach Mascarpone Dutch Baby with Cornflake Praline

Ingredients

Dutch baby

• 3 large eggs, at room temperature
• ¾ cup whole milk
• ¾ cup (95 g) all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• ¼ tsp fine salt
• 2 tbsp unsalted butter, for the hot skillet

Peaches

• 2 firm ripe peaches, pitted and cut into wedges
• 1 tbsp unsalted butter
• 2 tbsp light brown sugar
• ¼ tsp ground cinnamon
• 1 tsp fresh lemon juice

Mascarpone cream

• ½ cup mascarpone
• 2 tbsp cold heavy cream
• 1 tbsp powdered sugar

Cornflake praline

• ¼ cup (50 g) granulated sugar
• 1 tbsp water
• ½ cup cornflakes, lightly crushed

Equipment

10-inch oven-safe skillet, blender or whisk, saucepan, parchment-lined tray

Allergens and ingredient notes: Wheat, egg, milk; cornflakes may contain barley malt.

Step by step

1. Heat the oven to 425°F (220°C) with the empty oven-safe skillet on the center rack. Blend eggs, milk, flour, pancake sugar, vanilla, and salt for 20 seconds until smooth, or whisk thoroughly until no flour lumps remain. Rest batter 10 minutes while the skillet heats.
2. Make praline during this rest: put its separate sugar and water in a small saucepan over medium heat. Cook 4–7 minutes until the syrup turns medium amber, swirling gently rather than stirring once it boils. Remove from heat, stir in cornflakes with a heatproof spatula, and spread thinly on the lined tray. Let cool completely, at least 15 minutes, before breaking into small shards; never touch hot caramel.
3. Using oven mitts, carefully remove the hot skillet. Add the Dutch-baby butter and swirl to coat. Immediately pour in all batter and return to the oven. Bake 20–25 minutes without opening the door, until dramatically puffed, golden at the edges, and set in the center.
4. Meanwhile melt the peach butter in a separate skillet over medium heat. Add peach wedges, their brown sugar, and cinnamon. Cook 5–7 minutes, turning gently, until tender and glazed. Remove from heat and stir in lemon juice.
5. Stir mascarpone with heavy cream and powdered sugar just until thick and smooth; do not overbeat. Refrigerate until serving.
6. Serve the Dutch baby directly from its skillet on a heatproof surface. It naturally sinks in the middle after leaving the oven. Spoon all peaches and pan syrup into the center, add dollops of all mascarpone cream, and scatter with the cooled cornflake praline. Cut into four wedges and eat promptly; the handle remains hot.

The Devotti twist: A crisp cornflake caramel shatters over a soft-centered Dutch baby, adding crunch to warm peaches and cool mascarpone.

Make ahead and storage

Best immediately after baking. Refrigerate pancake, peaches, and cream separately within 2 hours; use within 2 days. Reheat pancake and peaches to 165°F (74°C). Store dry praline airtight at room temperature up to 2 days; add it after reheating.