How to Make A Wonderful French Cherry Pie – Clafoutis
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Clafoutis is a very popular dessert in France, combining the features of a casserole and a pie with a filling. The classic cherry pie is made exclusively with sour cherries. Pies with other fillings are no longer clafoutis.
The main thing in clafoutis is the souffle-like consistency, due to which the structure of the dish turns out to be unstable. At home, only pitted cherries are used for dessert – this adds a bitter almond flavor to clafoutis due to the amygdalin contained in the pits. The other ingredients are flour, eggs, milk and sugar.
Do you want to please your loved ones with something tasty and completely unusual? We offer to prepare a real French dessert with the mysterious name of clafoutis according to the photo recipe. In our recipe, we use frozen pitted cherries.
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Ingredients
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Nutrients
Calories
135.79
135.79
Carbohydrates
18.16
18.16
Fat
5.38
5.38
Protein
3.55
3.55
Step by step method
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Step 1
Preparing the baking dish. Lubricate it with butter, sprinkle with flour and granulated sugar. We send it to the fridge.
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Step 2
Beat eggs, salt, regular and vanilla sugar with a mixer, you can use a whisk.
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Step 3
Add milk and melted butter, mix.
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Step 4
Add the sifted flour and stir until smooth. The dough should turn out like pancakes.
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Step 5
We take out the form from the refrigerator, pour the cleanly washed and dried cherries into it. Distribute it evenly across the bottom.
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Step 6
Fill with dough and send to a preheated oven to 200 degrees for about 40 minutes.
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Step 7
After half an hour in the oven, we check the readiness with a toothpick. If it is dry when the cake is pierced, then it is ready. Sprinkle with powdered sugar on top and you can serve to the table with bon appetit.
Tips & variations
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In addition to the berry filling, clafoutis needs sweet pancake-egg dough. Baking powder and thickeners, if you follow the rules, do not use. And since pancake dough is unstable, it is advised to keep it at rest for some time before heat treatment. However, today few people follow strict technology, it is not uncommon for options with a lot of flour, with starch, oatmeal flakes, and baking powder. Everyone is looking for "their" clafoutis recipe empirically.
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French chefs recommend soaking cherries in amaretto, a bitter almond liqueur. In addition, not everyone likes the egg taste. In this case, muffle it with buttermilk or flavor with cherry liqueur, other alcohol, vanilla extract, zest.
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Clafoutis are traditionally baked in a ceramic mold. You can also use a glass baking dish. Don't use thin metal baking pans if you don't want the edges of the clafoutis to burn before it's done. Silicone molds are also not the most suitable format for pancake dough.
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Clafoutis works great in a multicooker - even better than in the oven, it has been tested repeatedly.
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Serve clafoutis for breakfast, afternoon tea, dessert chilled but warm, sprinkled with powdered sugar, garnished with whipped cream. Serve directly in a baking dish - it is rather difficult to remove clafoutis from there without damaging it. To cut clafoutis like a pie, you need to cook it more dense - with more flour and a thickener. It is better for guests to offer clafoutis in portioned forms, decorating with fresh berries or cream on top.
Kelly
Desserts with cherries have recently become my favorite. I have already tried this recipe – I did it for a holiday, all the guests were incredibly satisfied). I wonder if you can do it with other berries, and will it also be delicious)?