French Cherry Clafouti 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.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
• Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
• Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
• Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
• Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

CHERRY CLAFOUTI (FRENCH CHERRY CUSTARD CAKE)

Steps:

• Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
• Process until smooth.
• Pour batter over top of cherries.
• Bake in a 350F oven for about 90 minutes.
• Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
• Let cake cool in pan until lukewarm.
• Sprinkle with icing sugar and serve.
• Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.

FRENCH CHERRY CLAFOUTIS

Steps:

• Wash, remove stems, and pit the cherries (2) optional.
• Heat the oven at 350 F.
• Melt half of the butter (30 g) and let it cool.
• In a bowl, beat the eggs, add salt and sugar. Mix well.
• Sift the flour and add in the eggs. Mix until the mixture is smooth.
• Add the melted butter and the milk.
• Butter a 9.5 inches baking dish well. Add all the cherries and pour the batter over them.
• On the top, evenly sprinkle tiny pieces of the other half of butter (30 g or less if you want).
• Put in the oven for 45 min. until the custard is set and lightly brown.
• As soon as the Cherry Clafoutis is out of the oven, evenly sprinkle the vanilla sugar on top.
• Serve at room temperature or cold.

FRENCH CHERRY CLAFOUTI

Steps:

• Butter a 10" deep-dish pie pan and set aside.
• Beat eggs and sugar until frothy, about 2 minutes.
• Add milk and vanilla and beat until smooth.
• Stir in flour and salt.
• Place cherries in bottom of pie pan and pour batter over cherries.
• Place pie pan on baking sheet and bake at 375 for 10 minutes.
• Reduce oven temperature to 350 and bake until top has puffed (it will sink on cooling) and toothpick inserted in center comes out clean, about 35 minutes.
• Cool for about 20 minutes before serving.

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.