3 tips for incredible Clafoutis

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

He clafoutisladies and gentlemen, is a classic French dessert that seems complicated, but that is actually easier than it seems.

In this note we will tell you everything they need to know about the recipe of clafoutisfrom 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 tarta clafoutis List to get out of the oven and show off.

About the Clafoutis

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

It is a Fruit cake With one liquid mass, similar to crepe that, when baking, it becomes a texture between flan y Biscuit. 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 Clafoutiscon Black cherries of station 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 to walk or dirtying a thousand containers. The dough It beats in minutes and goes straight to the mold.
• Magic texture: Combine the spongy of a cake with the creaminess of a flan.
• Versatile: Although the traditional is Black cherriescan be adapted with other fruits without losing charm.
• Simple decoration: A little Impalpable sugar Above 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

He clafoutis He was born in Limousin, a region of the center of France famous for his 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, Rendidora And, most importantly, delicious!

The word clafoutis (something like Clafuti) It comes from the Occitan dialect spoken in the Limousin region and other parts of southern France, and derives from the verb patwhich means “fill” o “fill out”.

This makes all the meaning of the world if we think it is precisely a dessert in which The mold with fruit is “fill” (traditionally Black cherries) and is 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 fruit of clafoutis It 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, Damascos, plums or red fruits. When it carries fruits other than cherry, it is called flaugnarde.
• The dough is made with Eggs, milk, flour and sugar. It is very liquid, like a mixture to PANQUEQUESand no, it is not difficult.
• You can enjoy so much warm as cold. That is at the taste of the consumer (although lukewarm is a first leg).
• So that the fruits do not go to the background, a good trick is Pass them a little flour before placing them in the mold.
• He clafoutis differs from the flagnosis just for the fruit: the first, cherries; The second, any other.
• Salado Clafoutis? Yes, you can, although it is less common. With tomates cherry y A touch of cheesefor example, it is barbaric.

7 tips for a clafoutis of applause

1. If it is not a time of Black cherriestry with red fruits or plums.
2. Grease the mold well, to prevent the base of the cake from stuck or burn.
3. The fruit, better dry good (If you use canned, drain and dry with paper).
4. Pass the fruit through a little flour It helps not to sink.
5. Do not open the oven before 30 minutes.
6. Sprinkle with Impalpable sugar When the dessert is barely warm or cold, so it does not melt to the touch.
7. Accompany with one Cream ice cream bowl or a touch of chantilly cream.

Seguime on Instagram (here)
And on YouTube that I upload new recipes every week (click here)

Clafoutis recipe

Yield: 6-8 portions (24 cm mold)

Preparation time: 40 minutes

Ingredients

• 500 g de 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.