Clafoutis: The keys to preparing this French dessert

Hello friends! In Paulina Cuisine we have a very chic recipe to share with our distinguished public. 

The Clafoutis , ladies and gentlemen, is a French dessert that seems complicated, but that is actually easier than it seems.

Clafoutis 's recipe , from their history and origin, to the best tips so that the fruit is not sinking or burning the dough.

And of course, in the end, they will have the Clafoutis cake ready to get out of the oven and show off.

About the Clafoutis

Clafoutis is one of those desserts that fall in love at first sight: simple, rustic and full of fruit .

It is a fruit cake with a liquid mass, similar to crepe that, when baking, becomes a texture between flan and cake . The result: a soft bite, sweet and with fruit stumbles that give it that irresistible touch.

The original and more traditional version is the cherry clafoutis , with black cherries that release their juice and perfume the entire preparation.

Although here it is not always easy to get them fresh, there are alternatives that work as well, as we will see below.

Characteristics of the clafoutis that make it unique

• Super easy to prepare : nothing of walking or dirtying a thousand containers. The dough beats in minutes and goes straight to the mold.
• Magic texture : combines the spongy of a cake with the creaminess of a flan.
• Versatile : Although the traditional is from black cherries , it can be adapted with other fruits without losing charm.
• Simple decoration : a little impalpable sugar on top and ready. No complicated glaze.
• Ideal for any occasion : you can serve warm, cold or how they like.
• Perfect to take advantage of seasonal fruits : and do not spoil those apples or forgotten pears in the refrigerator.

History and origin of Clafoutis

The Clafoutis was born in Limousin, a region of the center of France famous for its cherries. Back in the nineteenth century, the peasants began preparing this fruit cake to take advantage of the harvest.

The recipe became popular because it was easy, surrender and, most importantly, delicious!

The word Clafoutis (it pronounces something like Clafutí ) comes from the Western Dialect spoken in the Limousin region and other parts of the south of France, and derives from the verb Clafir , which means "filling" or "filling .

This makes all the meaning of the world if we think it is precisely a dessert in which (traditionally black cherries is covered and covered with a liquid mass.

So, in summary, it refers to a "stuffed dessert" or "full of fruit."

Key data and curiosities about Clafoutis

• The original Clafoutis fruit is the black cherry, which is traditionally prepared with Carozo because, they say, it brings a "almond" touch when baking.
• Although the classic is with cherries , apples, pears, peaches, dams, plums or red fruits . When it takes different fruits to the cherry, it is called flaugnarde .
• The dough is made with eggs, milk, flour and sugar. It is very liquid, as a mixture for pancakes , and no, it is not difficult.
• You can enjoy both warm and cold . That is at the taste of the consumer (although lukewarm is a first leg).
• So that the fruits do not go to the bottom, a good trick is to pass them through a little flour before placing them in the mold.
• Clafoutis differs from flaugnarde precisely by fruit: the first, cherries; The second, any other.
• Salado Clafoutis? Yes, you can, although it is less common. With cherry tomatoes and a touch of cheese , for example, it is barbaric.

7 tips for a clafoutis of applause

1. If it is not a time of black cherries , try with red fruits or plums.
2. Gate the mold well, to prevent the base of the cake from stuck or burn.
3. The fruit, better dry (if used canned, drain and dry with paper).
4. Passing the fruit for a little flour helps not to sink.
5. Do not open the oven before 30 minutes.
6. Sprinkle with impalpable sugar when the dessert is barely lukewarm or cold, so it does not melt to the touch.
7. Accompany with a cream ice cream bowl or a touch of chantilly cream .

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Clafoutis recipe

Yields: 6-8 portions (24 cm mold)

Preparation time: 40 minutes

Ingredients

• 500 g of black cherries (they can be fresh or canned, well drained)
• 3 eggs
• 100 g of sugar
• 100 g of flour 0000
• 300 ml of milk
• 50 g of melted butter
• 1 pinch of salt
• 1 vain -essence cdita
• Impalpable sugar to decorate

How to do Clafoutis step by step

1. Preheat the oven at 180 ° C. Enmantecar a mold (preferably ceramic or glass).
2. In a bowl, beat the eggs with sugar and salt. Add the sifted flour and mix well until you get a homogeneous preparation.
3. Add the milk, vanilla essence and melted butter. Mix well. The dough should be liquid.
4. Pass cherries slightly through flour and shake the excess.
5. Dump the preparation in the mold and distribute the cherries on top, some can go whole and others cut in half. 
6. Bake about 30-35 minutes, until it is golden and firm.
7. Remove from the oven, let out, sprinkle with impalpable sugar before serving. And ready to enjoy.