How to make a French dessert clafoutis? TOP 4 step by step recipes with photos and cooking secrets. Classic French clafoutis with cherries. Video recipe from Julia Vysotskaya.
French cuisine is famous for grace, elegance and simplicity at the same time. Of the many French dishes, desserts are very popular all over the world. One of the most beloved desserts is “Clafoutis”. The recipe combines ease of preparation and availability of ingredients. The baked goods are both pie and casserole, and have a truly magical taste. Dessert belongs to the category "when guests are on the doorstep", because it prepares very quickly. The pie is suitable for breakfast on a weekday, and for an afternoon snack on a weekend. And since the pastries are bright and festive looking, they are suitable for any feast. Another feature of clafoutis is a large amount of filling, which can be varied. Therefore, the recipe is variable and you can always get new tastes.
Clafoutis - secrets and subtleties of cooking
- Pastries can be cooked in portioned forms or in one large form. For serving in portions, small earthenware molds are suitable, in which the dessert can be served.
- In the summer season, baked goods can be made from fresh berries, and in winter, from frozen or canned fruits.
- If you are using frozen berries, defrost them first and let all the liquid drain.
- The original recipe uses pitted cherries. Confectioners believe that it is the seed that gives the piquancy and aroma of almonds, and also prevents the juice from flowing out of the berries.
- It is important that the filling is not very juicy, otherwise the juice will spread over the dough and prevent it from baking, it will remain too soft and liquid.
- The consistency of the dough is liquid, similar to pancake dough.
- Any berries for the filling must be thoroughly rinsed and dried with a paper towel before cooking.
- To make it more convenient to eat pastries, it is better to remove the pit from the berries. This should be done carefully so as not to damage the fruit.
- As a filling, recipes can include not only cherries or cherries, but also any other fruits: apples, pears, plums, blackberries.
- If desired, the fruit for the filling can be caramelized in sugar in a skillet over low heat. The juice will be sealed in the berries, the taste will become richer, and the texture of the product will be more interesting.
- Part of the fruit can be poured with alcohol (cherry liqueur, liqueur, cognac) and let it brew.
- Part of the flour can be replaced with crushed almond crumbs.
- Some chefs note that the clafoutis smells like scrambled eggs. This is due to the fact that there is very little flour in the dough, and the milk does not overpower the smell of egg white. To remove this aroma, you can use yolks and half of the proteins in baked goods. But it is impossible to completely remove the protein, because the cake will not hold its shape.
- Confectionery spices will improve the aroma of delicacies: cinnamon, vanillin, nutmeg, cherry syrup.
Classic French clafoutis with cherry
For clafoutis, not only cherries are suitable, but also cherries, because these berries are close relatives. However, cherries are more acidic, so they will taste more delicious with them. But cherries are fleshy and sweeter, they are larger and juicier, so they will well revive the appearance of the dessert.
See also TOP-7 recipes for clafoutis.
- Caloric content per 100 g - 239 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 50 minutes
Ingredients:
- Cherries - 500 g
- Baking powder for dough - 1 tsp.
- Milk - 20 ml
- Butter - 10 g
- Eggs - 3 pcs.
- Flour - 150 g
- Vanilla sugar - 1 tsp
- Sugar - 100 g
Making a classic French clafoutis with cherries:
- Wash and dry the cherries with a towel or paper towels.
- Remove the seeds if desired, especially if making a dessert for small children. Do this very carefully and reduce the number of berries a little. However, whole berries will not let the juice go, and the dessert will not be wet.
- Beat eggs with sugar with a mixer.
- Add room temperature milk to the eggs and stir.
- Combine flour, vanilla sugar and baking powder.
- Whisk the liquid and dry mixture to break up any lumps. The dough should be smooth and liquid, like for thin pancakes, and not like for pancakes.
- Grease a baking dish with butter and spread the berries evenly.
- Pour the dough over the fruit. The tops of the fruit may be visible from the dough. This will only make the dessert prettier and more appetizing.
- Send the cherry clafoutis to bake in a preheated oven to 180-190 degrees for 40 minutes. The dessert should be browned and baked well.
- Check the readiness of the baking by sticking a wooden stick into the product and make sure it is dry. The main thing is not to fall into the cherry, because it will be juicy.
- Remove the finished cake from the mold after cooling, as when hot, it is fragile and can break.
Clafoutis with blackberries
Delicate, aromatic and juicy French blackberry dessert filled with batter. Sweet and sour berry is a great substitute for the classic cherry.
Ingredients:
- Eggs - 2 pcs.
- Milk - 200 ml
- Cream 35% - 200 ml
- Sugar - 100 g
- Flour - 100 g
- Blackberries - 300 g
Making clafoutis with blackberries:
- Beat eggs with sugar.
- Add milk to the egg mass and stir.
- Whip the cream separately, but not hard so that it is not thick.
- Combine the cream with the milk mass and stir.
- Add flour to liquid products and beat with a mixer at low speed.
- Grease the mold with butter and pour out the dough.
- Wash the blackberries, dry them and place them on top of the dough.
- Heat the oven to 200 degrees and bake the dessert for 15 minutes. Then lower the temperature to 100 degrees and continue baking for 20 minutes.
- Cool the finished clafoutis with blackberries and sprinkle generously with powdered sugar.
Clafoutis with caramelized apples
A very tasty dessert made in a hurry and from available products - clafoutis with caramelized apples.
Ingredients:
- Eggs - 3 pcs.
- Sugar - 80 g (in the dough), 30 g (for caramelizing fruits)
- Flour - 150 g
- Milk - 250 ml
- Baking powder - 1 tsp
- Butter - 10 g (for lubricating the mold), 25 g (for caramelizing fruit)
- Apples - 300 g
Making clafoutis with caramelized apples:
- Wash the apples, dry and cut into slices.
- Melt the butter in a skillet, add sugar and stir. Add the apples and stir until each bite is covered with a caramelized crust.
- Fry the apples for 5-7 minutes and place in a greased baking dish.
- Combine eggs with sugar and beat with a mixer.
- Pour milk into the egg mass and mix.
- Add flour mixed with baking powder to the dough.
- Knead into a smooth, lump-free batter.
- Pour the dough over the caramelized apples.
- Send the cake to a preheated oven to 200 degrees for 40 minutes and bake until golden brown.
Clafoutis with pears and nuts
Clafoutis with pears and nuts is delicious and warm with a scoop of ice cream. To do this, it is better to bake it in portioned tins, in which it is served to the table.
Ingredients:
- Eggs - 2 pcs.
- Sugar - 50 g
- Vanilla sugar - 10 g
- Sour cream - 100 g
- Flour - 60 g
- Baking powder - 1 tsp
- Powdered sugar - to taste
- Butter - for lubricating molds
- Pears - 2 pcs.
- Walnuts - 1 ghmen
Cooking clafoutis with pears and nuts:
- Beat eggs with sugar and vanilla sugar with a mixer or whisk.
- Add sour cream to the products and mix again.
- Next, add flour and baking powder and stir the dough again so that its consistency is similar to that of a pancake.
- Pierce the walnuts in a clean, dry frying pan, stirring occasionally to prevent them from burning.
- Wash the pears, dry them, remove the seeds and cut into wedges.
- Grease the portion molds with butter and spread the pears on the bottom.
- Pour the dough over the fruit and sprinkle with nuts on top.
- Heat the oven to 180 degrees and bake the clafoutis with pears and nuts for 30-35 minutes.
