JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Yield 6 to 8 servings
Number Of Ingredients 9
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
- Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
- Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 29.2 g, Cholesterol 45.2 mg, Fat 13.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 8 g, Sodium 225.3 mg, Sugar 24.2 g
CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)
A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.
Provided by Narno
Number Of Ingredients 10
- 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.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 36.9 g, Cholesterol 73.9 mg, Fat 5.9 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 63.6 mg, Sugar 29.1 g
- 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.
JULIA CHILD'S CHERRY CLAFOUTIS
- Preheat oven to 350 degrees F.
- Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
- Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
- Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don't turn the oven off, yet).
- Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
- Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
- Sprinkle with powdered sugar and serve warm.
- Servings: 6-8 for dessert, 4 for breakfast.
Nutrition Facts : Calories 247, Fat 4.5, SaturatedFat 2, Cholesterol 100.1, Sodium 109.5, Carbohydrate 45.3, Fiber 1.9, Sugar 32.5, Protein 6.7
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most commonly used in clafouti, but plums, peaches, and pears are just as delicious.
Provided by Martha Stewart
Number Of Ingredients 12
- Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
- Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
- Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.
- 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.
- Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
- Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
- Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.
More about "cherry clafoutis recipes"
RECIPE CHERRY CLAFOUTIS - RECIPES.CAMP
- The cherries must be stemmed and pitted and they need to be layered in a single layer in the baking dish.
- Take a standard blender or an immersion blender, and milk, 1/2 cup sugar, vanilla extract, almond extract, flour and eggs must be mixed. You can stop when the mixture becomes smooth.
CHERRY CLAFOUTIS | FRUIT RECIPES | JAMIE OLIVER
Servings 4-6Total Time 50 minsCategory Desserts
- Preheat the oven to 180ºC/gas 4. Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
- Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.Remove the dish from the oven and pour over the batter until the cherries are just covered.
BEST CHERRY CLAFOUTIS RECIPE - HOW TO MAKE CHERRY CLAFOUTIS
5/5 (4)Occupation Associate Food EditorCuisine FrenchTotal Time 55 mins See details »
CHERRY CLAFOUTIS - SIMPLY RECIPES
See details »
CHERRY CLAFOUTIS :: HOME COOKING ADVENTURE
See details »
CHERRY CLAFOUTIS RECIPE - RAYMOND BLANC OBE
See details »
CHERRY CLAFOUTIS RECIPE - BBC FOOD
See details »
CLASSIC CHERRY CLAFOUTIS FOR TWO - MY ISLAND BISTRO KITCHEN
Estimated Reading Time 7 mins
- Position rack in center of oven and preheat oven to 375°F. Butter two individual au gratin dishes or one deep-dish 7” pie plate. Divide cherries equally and spread on bottom of au gratin dishes or altogether in a single pie plate.
- In small bowl, beat the egg and sugar with hand mixer or whisk until frothy. Add the milk, vanilla, almond flavoring, lemon zest, and sea salt and mix well. Beat in the flour until mixture is smooth. Blend in the melted butter. If using au gratin dishes, divide the custard mixture evenly and pour over the cherries in the au gratin dishes. If using a single 7” pie plate, pour entire custard over the cherries in the pie plate. Sprinkle lightly with turbinado sugar, if desired.
- Place baking dish(es) on a baking sheet and transfer to preheated oven. For the individual au gratin dishes, bake for approximately 25-27 minutes or, for the pie plate, bake for 31-33 minutes, or until edges of clafoutis begin to brown, top is set and golden-colored, and a cake tester inserted into the center of the clafoutis comes out clean. Serve warm, dusted with icing sugar.
CLASSIC CHERRY CLAFOUTIS RECIPE - CHEF BILLY PARISI
Estimated Reading Time 6 mins
- Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
- In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
FRENCH CHERRY CLAFOUTIS - FRANCOISE'S KITCHEN
Estimated Reading Time 3 mins See details »
CHERRY CLAFOUTIS (CLAFOUTIS AUX CERISES) - OLIVIA'S CUISINE
4.5/5 (117)Estimated Reading Time 5 minsServings 6Total Time 50 mins
- Preheat oven to 350F degrees. Butter and lightly flour a 9-inch round pie dish or cast iron pan. Reserve.
- In your blender jar, combine the eggs, sugar, salt, milk, lemon zest, kirsch (if using) and vanilla extract. Blend just until combined. Add the flour and blend again, just until combined and smooth. Finally, add the melted butter and pulse a few times to incorporate into the batter. (You can mix the ingredients by hand, if you don't have a blender.)
- Bake in the preheated oven for 45 minutes to one hour or until the custard is just set. A knife poked in the center should emerge relatively clean. Remove from the oven and let it cool slightly.
CHERRY CLAFOUTI | KING ARTHUR BAKING
- If your 9" round pan isn't at least 2" deep, use an 8" square pan (at least 2" deep)., Pit the cherries, and put them into the pan; they should form a single layer that pretty much covers the bottom of the pan., In a blender or food processor, blend the remaining ingredients till smooth and frothy.
- If you're using a mixer, beat the liquid ingredients, then add the sugar and flour, quickly whisking to combine., Pour the batter over the cherries in the pan., Bake the clafouti on a lower-middle rack of your oven for 20 minutes., Reduce the oven heat to 350°F, and bake for an additional 20 minutes, or until the top is lightly browned and a cake tester inserted into the center comes out mostly clean., Remove from the oven, and wait 10 minutes before cutting and serving., Garnish with toasted almonds, if desired., Yield: 8 servings.
CHERRY CLAFOUTIS RECIPE - DAVID LEBOVITZ
Estimated Reading Time 7 mins See details »
HOW TO MAKE CHERRY CLAFOUTIS – RECIPE | FOOD | THE GUARDIAN
Author Felicity Cloake See details »
CHERRY CLAFOUTIS RECIPE - THE SPRUCE EATS
Estimated Reading Time 3 mins See details »
CHERRY CLAFOUTIS - THE DARING GOURMET
Estimated Reading Time 4 mins See details »
THIS CHERRY CLAFOUTIS RECIPE MAKES A SIMPLE, STUNNING ...
Servings 6-8Total Time 1 hr See details »
CHERRY CLAFOUTIS - EASY MEALS WITH VIDEO RECIPES BY CHEF ...
Estimated Reading Time 2 mins See details »
CHERRY CLAFOUTIS – THE TEFF COMPANY
See details »
HOW TO MAKE CLAFOUTIS – CHERRY PIE - THE BIG DREAM FACTORY ...
See details »
You'll also love