Tag: clafoutis

Blackberry Clafoutis Recipe – Italian Cuisine – Italian Cuisine

Blackberry Clafoutis Recipe - Italian Cuisine


Ingredients

For the blackberry clafoutis recipe, quickly rinse the blackberries and drain them well. In a bowl, mix the cream with the whole eggs and egg yolks, 4 tablespoons of sugar, a sachet of vanilla and the grated rind of a lemon, obtaining a batter of the density of a cream, to which the blackberries are added.

Grease and flour 2 baking sheets abundantly and distribute the prepared mixture, then place them on the barbecue grill (preferably the gas one), close it and cook the clafoutis for about 20 ', over medium heat: at the end, bring them to the table directly in the ovenproof dishes, with a sprinkle of sugar.

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Autumn dessert: apple clafoutis – Italian Cuisine

Autumn dessert: apple clafoutis


A little pudding, a little fruit flan, the clafoutis is the dessert with a guaranteed result. And it's so quick and easy that you can even prepare it at the last minute

The clafoutis it's a French egg and fruit dessert that looks like a pudding, but it's not.
It should be served warm and is a real treat for the palate on autumn evenings.
Preparing it is very simple and you can use it the fruit of your choice, as long as it is in season.
During this time we suggest you try it with apples and raisins, scented with cinnamon.

The apple clafoutis recipe

Here's how to prepare this dessert.

Ingredients

450 g of golden apples
100 g of sugar
50 g of flour 00
250 ml of whole milk
80 g of raisins
2 eggs
10 g of butter
cinnamon

Method

First, let the raisins soften in water at room temperature and brown the apples in a pan with the knob of butter and a tablespoon of cinnamon. They simply have to caramelize a little, but always maintaining the consistency.

Separately, beat the eggs with the sugar and then add the milk and sifted flour.
Simply use a hand whisk.
You can flavor with grated lemon zest or vanilla extract.
Once the mixture is ready, grease a 24 cm diameter baking dish and pour the apples inside first, distributing them well, then the mixture with the eggs and finally the well-squeezed raisins.
Bake in a preheated static oven at 180 ° for about 35-40 minutes and serve the warm clafoutis with a scoop of ice cream or a sprig of semi-whipped cream.

Clafoutis in a pan

There is a faster version of this recipe which includes the cooking in a pan.
In practice it is one Fried eggs with apples, but the addition of flour makes the result slightly drier and more compact.
Just proceed as in the previous recipe and then mix the egg mixture with the apples and raisins and cook everything in a lightly buttered non-stick pan.
Maintain medium-low heat and proceed as for a classic omelette.
After about 5 minutes of cooking the base, help yourself with a plate or a lid e overturned the clafoutis to cook the other side.

Autumn alternatives

You can also prepare a delicious autumn clafoutis with other varieties of apple, such as rennet which goes great in desserts, or pears. Also great with grapes, as long as you find it in season and with persimmon in the persimmon apple vanilla version.
And you can also think of one salty version, maybe with pumpkin and zola!

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Sweet (simple) with figs: the clafoutis – Italian Cuisine

Sweet (simple) with figs: the clafoutis


The French dessert that makes a great impression with minimal effort. Try it with these beloved seasonal fruits for late summer dinners

In the French dialect "clafir" means "fill", "garnish" and indeed the clafoutis this is how it was born, from the idea of ​​filling a very poor sweet base made of milk, eggs, sugar and flour with fruit.

A "French" pudding

Many think that the clafoutis is a pudding, but in reality, apart from the consistency, these two desserts have little in common.
The basic compound is made with milk, sugar, eggs and flour and it comes baked in the oven unlike the pudding which is instead hardened in the refrigerator.
It is more like perhaps a creme caramel, but more compact due to the flour.
You just have to try it to understand. The recipe is very easy!

Clafoutis with cherries

The original clafoutis recipe includes cherries, large and juicy, but the dessert has become so famous that over time it has been revisited in many ways.
You can prepare it, according to the seasons, with the fruit you prefer.
It is excellent with crunchy fruits that soften in cooking, such as prunes, apricots, peaches, apples and pears, grapes, but also with soft ones such as figs as long as they are sugary to the right point.

Elegant mini cocotte

This cake looks very good because it is simple and elegant at the same time.
You can serve it in one large baking dish if you have more guests, or in mono-portion cocotte, an idea that is always very practical and nice to see.
Do not overdo it with it icing sugar because being a very moist cake it will have a very short duration and will be immediately absorbed.

The fig clafoutis recipe

Preparing this dessert is really very simple and you will only need a hand whisk.
Grease a baking dish and settle down 500 g of figs cut into four parts, peeled or even peeled.
Separately, mix 60 g of flour with 50 g of white sugar and 50 g of cane sugar.
Jumbled up 300 ml of milk with three eggs and a spoonful of vanilla extract and add everything to the flour with the sugar.
Pour the mixture on the figs and inform at 180 ° for 40 minutes.
Add some sugar at the end of cooking to caramelize the surface of the cake.

Browse the tutorial for more tips on clafoutis preparation

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