I pitted my mirabelles hours ahead just to save time: the next day, the middle of my clafoutis had never set
A baker’s time-saving shortcut—pitting mirabelles the night before—turned into a custard disaster. The culprit? At 78% water content, mirabelles silently macerate themselves overnight, drowning the delicate clafoutis batter in juice. Here’s the science of what went wrong and how to fix it.