Clafoutis Aux Cerises Food

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)

Steps:

• Combine milk and vanilla bean in a pot and steep for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
• Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
• Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
• Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

CLAFOUTIS AUX CERISES

Steps:

• Butter the pan (preference is in clay but a glass dish will work)
• Coat with a bit of sugar and discard the excess
• Remove the stocks from the cherries (not the pits) and put them in the baking pan
• Mix all the other ingredients (eggs, milk, crème fraîche, sugar, flour, vanilla sugar) and pour over the cherries
• Bake at 350 degrees F for about 40 minutes
• Raise the oven temperature to 400 degrees F and bake for another 10 minutes until golden brown
• Sprinkle sugar on the top when you take it from the oven

CHERRY CLAFOUTIS

Steps:

• Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)
• Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
• For the batter, heat the butter in a small pan until it turns a pale hazelnut colour - this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.
• In a large bowl whisk together the eggs, sugar and vanilla until creamy.
• Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
• Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.
• Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
• To finish, sprinkle with caster sugar and serve warm.

CHERRY CLAFOUTIS / CLAFOUTIS AUX CERISES

Steps:

• Preheat the oven to 350°F (175°C). Butter and lightly flour an 11-inch round quiche pan. Scatter the cherries over the bottom of the pan.
• Whisk the eggs and sugar together until smooth. Next, whisk in the salt and flour until the batter is smooth, without any lumps.
• Add the milk, heavy cream, lemon zest, almond extract and vanilla extract; then pour the batter into the quiche pan over the cherries.
• Bake at 350°F (175°C) for 35-45 minutes or until lightly browned. A toothpick inserted into the centre should come out clean. Next, remove from the oven to cool before serving.
• Sprinkle with powdered sugar before serving. Option - serve with a dollop of crème fraiche.