Clafuti: recipes and types

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Clafoutis is a French dessert made with pitted cherries and batter. It is done very simply. This is probably why cherries were gradually replaced by plums, raspberries, cherries, strawberries and other sweet fruits. As you know, the cherry season is short-lived. It lasts a little over 2 weeks. A delicious delicacy I want to try again.

Classic

We offer you a real rustic cherry clafoutis. This recipe has been tested and approved by connoisseurs and connoisseurs of French cuisine. It is done like this.

Whole cherries with pits are sprinkled with sugar and set aside. They should give juice and become sweeter. While the cherries are fermenting, you need to prepare the dough. To do this, sift flour into a bowl, pour s alt and sugar. Vigorously stirring with a whisk or fork, carefully pour in the cream, beat in the raw eggs and mix in the softened butter. This must be done by hand, with a simple mechanical beater, because the high speed of the electric mixer separates the cream and butter. Weightit will not turn out to be the consistency that is needed for clafoutis.

Recipes describing the process of preparing various desserts, including ours, as a rule, do not focus on this nuance, and many, even very simple dishes that require whipping butter, are not successful for novice cooks. The dough should rest for 20-30 minutes.

The juice formed in the bowl with cherries must be drained into a separate bowl. It will be used to make clafoutis sauce. The recipe is just below. The cherries are dusted with flour so that they better bond with the dough. Pour cherry liqueur into the dough.

Correct pouring and baking order

Preheat the oven to 220 degrees. Grease a ceramic or silicone mold with oil and sprinkle with flour. Pour one third of the dough into it and place in the oven for 10 minutes. After the dough "grabs", that is, after 10 minutes, remove the form and put cherries on the dough. Pour them with the remaining dough and send the clafoutis to bake for 30-40 minutes, depending on the size of the molds. The heat in the oven should be slightly reduced - to 180-190 degrees.

Clafoutis, the recipes of which we offer you, can be made both in the form of one large pie, and in the form of several small ones, pouring the dough into cocotte makers or flexible silicone molds. Large pies are cut with a knife and laid out on separate plates. Clafoutis are eaten both hot and cold, sprinkled with powdered sugar or poured with sauce.

If notcherries, then it can be replaced with cherries soaked in kirsch. How to cook clafoutis with cherries - the recipe above. Do everything the same as with cherries.

Pitted Cherries are a valid alternative

Yulia Vysotskaya offers her own, winter version, when there is neither fresh cherries nor pitted cherries. Clafoutis, Vysotskaya's recipe, is a delicacy with frozen cherries, in which, of course, there are no seeds. No need to be afraid that the dessert will taste like baked eggs.

This smell can be neutralized with the same kirsch or concentrated tincture of cherry leaves. Leaves can be harvested and dried in the summer, or you can buy at a pharmacy. A decoction is made from dry leaves, boiled down to half the volume. For a cake, half a glass is enough. A teaspoon of vodka is poured into it and 170 g of sugar is dissolved. Half an hour is enough for the cherry to restore its aroma. An emulsion of leaves, alcohol, sugar and cherry juice is used to make the sauce.

The secret of French delicacy

Classic clafoutis is a cherry pitted pudding. The bones in the cherry are left, as they give the dish a peculiar flavor, which is very pronounced due to the fact that the baking process lasts quite a long time. In the allotted time for cooking, and this, taking into account the release of juice, baking and cooling, lasts at least an hour, the almond flavor soaks the egg dough very strongly.

The reason for the adoration of clafoutis lies precisely in it. No other berry compares to cherries. To make it tasty, and clafoutis made from cherries, cherries, plums or raspberries did not seem like scrambled eggs with berries, special measures must be taken. To do this, various cherry-based alcoholic drinks are added to the clafoutis, the berries are infused with cherry or currant leaves, flavored with vanilla, cinnamon, etc.

Berry dessert sauce

Our sauce can be used for more than just cherry clafoutis. The recipe is quite versatile and is also suitable for raspberry, strawberry and other similar desserts.

Berry juice should be boiled over low heat to half the volume and cool slightly. Pour the starch into the heavy cream, stir and in a thin stream, stirring constantly, pour into the juice. Add vanilla and sugar. Bring to a boil and remove from heat.

Chocolate plum filling

This dessert is a dish worthy of a festive tea party. Plum and chocolate clafoutis, the recipe of which we publish, is considered one of the best. There are several options for its preparation. It is often suggested to use melted chocolate in a water bath and combine it with the dough to obtain a uniform chocolate consistency. We suggest not melting all the chocolate, but only half. The second part should be crumbled and introduced into the dough in fairly large pieces. In addition, you need to get sweet almond petals.

This dessert will require a kilogram of sweet plums with easily separated stones. They, unlike cherries, must be removed. You will also need six eggs, a glass of sugar. A full, heaping glass of whole wheat flour, preferably a durum, a two hundred gram box of heavy cream, about three hundred grams (or a little less) of pressed cocoa beans into a bar, and a quarter of a pack of good baking butter. You will also need powdered sugar. Its amount depends on the personal preferences of the sweet tooth.

From eggs, sugar, double-sifted flour and cream, knead the batter and set aside in a warm place for fermentation for half an hour. Prepare the plums, with a sharp knife, make neat parallel cuts on the skin, placing them along the fruit. Sprinkle with powdered sugar and set aside. While the dough and plums reach the desired condition, melt half the chocolate in a water bath. Break the rest into pieces of about six to eight grams.

Add the melted chocolate into the dough and stir with a spoon until the color is uniform. Carefully fold in the chocolate chunks and spread evenly throughout the mixture. Put paper on the bottom of the form, plums on it and pour the dough. Place in a very hot oven. After 8-9 minutes, lower the temperature slightly. Leave to languish for half an hour. Check for readiness with a match. To do this, with a clean side, you need to pierce the dessert. If the dough does not stick to it, then the clafoutis is ready. It must be left in the oven for tenminutes.

Slightly damp dessert, before it is dry, carefully remove from the mold, turning upside down. Put on a dish, wrap around with almond petals and thickly cover with powdered sugar.

Strawberry filling

How to make delicious strawberry clafoutis? The recipe is extremely simple. It is necessary to take a deep bowl and pour into it 210 g of sifted premium wheat flour, preferably coarse grinding, add 190 g of powdered cane sugar and half a bag of vanillin. Mix everything. Beat in two eggs and 180 ml full fat warm milk.

Cut large strawberries into pieces, leave small ones whole. Sprinkle with vodka and thickly cover with powdered sugar. As soon as the juice begins to stand out, immediately send it to a form covered with Teflon paper. Pour batter on top and place in a very hot oven. Fire to reduce to 190-200 degrees. Simmer for about half an hour. In the same way, you can make a dessert with honeysuckle and blackberries. Clafoutis with raspberries work especially well. The recipe is no different from strawberry, and the flavor of raspberry with vanilla is something absolutely divine!

Filling

While our French delicacy is baking, we are preparing the filling. One egg, a quarter cup of powdered sugar, the remaining vanillin and the same amount of heavy cream should be lightly beaten.

Berries always rise to the surface of the dough at the beginning of baking. So that they are not dry, five minutes before the end, when the clafoutis is ready (this is checked with a match), you need topour the filling, turn on the maximum heat and turn it off after five to seven minutes. Leave in the oven for a quarter of an hour for the final fermentation and stabilization of all ingredients.

This filling, but with other berries that go into the selected clafoutis, is suitable and can be used for all recipes.

The right utensils for baking dessert

It is believed that, according to the rules, clafoutis should be served in the dish in which it was baked. This is due to the fact that the dessert has a very special texture, reminiscent of a soufflé or pudding. If you liked our recipes, and there is a desire to cook them more often, then we recommend that you get special ceramic dishes that can withstand the high temperatures of the oven. It is best if these are glasses with a volume of 250 ml. The dough is poured into them without protecting the bottom with any non-stick agents.