Clafoutis with Apple
Clafoutis with apple is one of my favorite desserts to make for friends. This French dessert is traditionally made with cherries but I've made a more autumnal version with apple. It is easy, rich and delicious. See how I make it! Enjoy.
A Simple French Fall Dessert: Pear Clafoutis (Clafoutis aux Poires)
Visit the Show Notes for Episode #8 -
Simple, delicious and seasonal. Somehow, this always leads me to some detail of the recipe that is inspired from the French culinary world, and the recipe showcased in the final episode of Season 1 is no different.
Having heard the term clafoutis many years before, it certainly was something that caught my ear, but for quite some time I had never attempted to make one. As someone who wasn’t a fan of cherries (I have since changed my mind as I have enjoyed more and more freshly picked cherries), the only context I would see a clafoutis was with cherries. For whatever reason, it never crossed my mind to substitute any fruit I preferred and make the same dessert.
And then I came across Daniel Rose’s recipe as shared a few years ago with Ina Garten. Daniel Love is the acclaimed American-born, Paris-based chef who attracted the attention of the Michelin guide soon after opening his restaurant Spring in 2006. The restaurant remained open for 10 years until they shut it down, and now he has opened the restaurant named Le Coucou also located in Paris. Needless to say, when I saw that this curious dessert of a dish could be made without cherries and with the subtle sweet flavor of pears, I paid close attention.
I have adjusted the recipe slightly after having made it more than a few times to suit my tastes, but the beauty is, as you will see and hear in the video, there are many flavor changes you too can make to suit your preferences. Ultimately, it is a simple dessert that offers an abundance of flavor and is perfect for a dinner party as it puffs up slightly like a souffle without the fuss, and has the sweet and bit of sugar without the heaviness ideal for concluding a delicious evening. Now to the episode!
Cherry Clafouti, Easy Dessert
Not a pancake, not a flan, it's Clafoutti !!!! A simple dessert cake that goes together in minutes.
Cherry Clafouti (kla-foo-TEE)
serves 8
Preheat oven to 350℉, 175℃. Place rack in the lower middle setting of oven.
In a medium sized bowl, soak
1 pound (454 g) of pitted, sweet cherries
tossed with:
2 tablespoons sugar
3 tablespoons Kirsch (you may substitute with brandy, rum or fruit juice)
Set this aside to macerate for 1 hour and up to 24 hours
Melt 1 tablespoon of unsalted butter in a 10 inch (25cm), oven proof *skillet, remove from heat to cool.
Using a large bowl, whisk together:
3 large eggs
3/4 cup sugar (170g)
When the eggs begin to froth (about 30 seconds), add
1 pinch salt (1/8 teaspoon)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup all purpose flour (100g plain flour)
1/2 cup whole milk (118ml)
Juice from cherries
Whisk just until all ingredients are incorporated.
(As an optional step, sprinkle the bottom of the skillet evenly with
1/4 cup (50g) brown sugar )
Pour batter into the skillet. Arrange the cherries evenly around the pan.
Bake at 350℉, 175℃ for 40 to 45 minutes, or until golden brown, the sides pull away from the pan and a toothpick inserted into the center of the cake comes out clean.
Rest 10 minutes before cutting.
Serve with a sprinkle of powdered sugar, whipped cream or ice cream.
* For presentation purposes, a buttered pie pan or baking dish can be used instead of the skillet.
Cherry Clafoutis さくらんぼのクラフティ Clafouti aux cerises
▼このレシピで役立ちそうな関連アイテム
オ・ドゥ・ヴィ キルシュ(30ml)
OXO チェリーピッター 1071499
iwaki ベーシックシリーズ パイ皿 Sサイズ
▼詳しい作り方説明:
▼Ingredients
50pcs cherry
2 eggs
80g sugar
Pinch of salt
50g flour
20g melted butter
200ml milk
50ml heavy cream
1tbsp vanilla extract
Fan bake 180℃35-40min
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Music by Epidemic Sound (
Apricot Clafoutis | Kenji's Cooking Show
This is the dessert to make if you've never made dessert but want your friends to think that you have. It's easier than making pancakes. Here's the recipe:
That's my colleague Daniel Gritzer's classic version, which is made with cherries. I'm making mine here with apricot, because it's what I had on hand.
Cherry Cake Recipe - Сlafoutis | Black Pepper Chef
Cherry Сlafoutis - low-calorie French milk cherry pie. Light and juicy cherry cake - and how easy it is to cook it! According to this recipe, you can cook clafouti with cherries, sour cherries, apricots or currants - choose fruits and berries with sourness - the taste of the cake will be much better. Сlafoutis is probably the best idea for dessert for the summer - a straightforward recipe, available ingredients, and, not the least, this fruit cake is very tasty, even cold. A proven step-by-step recipe from Black Pepper Chef.
CHERRY CLAFOUTIS
Ingredients (8 servings) (form size 23-25 cm)
3 small Eggs (small), or 2 medium
80 g Sugar
70 g Flour
160 ml Milk
600 g Cherry (sour cherry), fresh or canned
1 tsp Vanilla Extract
2 tbsp Brandy
A pinch of Salt
FOR THE FORM
10 g Butter
3 tbsp Sugar
RECIPE AND INSTRUCTIONS HERE
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