Recipe French Chocolate And Pear Clafoutis Food

CLAFOUTIS WITH CHOCOLATE AND PEAR

Steps:

• Preheat your oven to 180 °C.
• Start by cracking the eggs in a bowl, pour sugar and whisk until the mixture whitens and get fluffy.
• Meanwhile combine cocoa with flour.
• Add chocolate-flour into the egg-sugar mixture, whisk until smooth. Pour the milk and mix again, making circles from the center and incorporating milk little by little to avoid any lump.
• Peel, seed the pears and cut into cubes or slices.
• Grease the baking tin with butter, arrange pears at the bottom, cover with the clafoutis preparation and cook for 30 to 40 minutes.

PEAR CLAFOUTIS

Steps:

• Preheat oven to 375F. Lightly grease an 8 inch, cast iron skillet or similar sized baking dish with some butter.
• Put the eggs and sugar in a bowl or mixer and whisk well until well broken up and combined. Add the milk, flour, vanilla, lemon zest and salt and mix/whisk until smooth.
• Peel the pears, cut in half and remove the core. Cut into slices and arrange in the bottom of the skillet/baking dish - you can fan them out slightly as I did or arrange any other way you choose.
• Carefully pour the batter into the skillet/baking dish over the pears.
• Bake in the oven for roughly 35 minutes, until lightly browned around the edges and set.
• Remove from the oven and allow to cool for a couple of minutes before serving. It will probably be puffed up when you take it out the oven and collapse slightly after a minute.
• Sprinkle with a little confectioner's sugar to serve, if desired.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

CHOCOLATE PEAR CLAFOUTIS

Steps:

• Preheat oven to 350°F (180°C). Lightly spray a 9½-inch enamel-coated cast-iron baking dish or skillet with cooking spray.
• In a large bowl, whisk together warm cream, eggs, flour, melted chocolate, granulated sugar, almond extract, and salt. Let stand for 10 minutes.
• Pour half of batter (about 1½ cups) into prepared dish.
• Bake for 10 minutes. Pour remaining batter into dish, and top with 3 sliced Poached Pear halves. (You will have 1 pear half left over.) Fan pears, letting stems join in center. Bake until soft and set in center, about 30 minutes more. Let cool for 20 minutes before serving. Dust with confectioners' sugar, if desired.
• In a large saucepan, combine wine, cinnamon stick, almond extract, cloves, salt, and cardamom. Add pears. If pears are not covered with poaching liquid, add enough water to cover. Cook over medium heat until pears are tender, about 1 hour. Strain pears from liquid; let cool before using.
• To slice pears, cut diagonally from bottom to halfway up neck in ¼-inch slices. Fan slices out before placing in batter.

RECIPE: FRENCH CHOCOLATE AND PEAR CLAFOUTIS

Steps:

• Arrange a rack in the middle of the oven and heat to 400°F. Coat a 10-inch cast iron skillet with the butter and set aside.
• Place the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds. Add the flour, cocoa powder, and salt and pulse until just incorporated, 5 to 7 pulses.
• Arrange the pear slices in a single layer in the prepared pan, fanned out in a circle. Pour the batter evenly over the pears, then sprinkle the chopped chocolate on top.
• Bake until the clafoutis is set, puffed, and light golden-brown around the edges, about 35 minutes. Place the skillet on a wire rack and let cool for 15 minutes. Cut into wedges or scoop and serve warm.

PEAR CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
• Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
• Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
• Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)

Steps:

• Sift flour, sugar and baking powder into a bowl.
• Make a well in the center of mixture and add the eggs, milk and vanilla extract.
• Mix in well to form a smooth batter.
• Add 4 TBS of the melted butter.
• Let batter stand for 30 minutes while preparing the fruit.
• Pre-heat the oven to 450°F.
• Butter an 8 inch round cake tin.
• Stir the fruit into the batter and pour into the tin.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack.
• Serve warm, or cold.

PEAR & HAZELNUT CLAFOUTIS

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.
• Halve, core and slice the pears (you can peel them first if you like, but I usually don't). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.
• For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them - they can go from toasted to burnt very quickly), then roughly chop them so you're left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.