Clafoutis Aux Cerises Recipes

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.

JULIA CHILD'S BERRY CLAFOUTIS

Steps:

• 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.)

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.

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

CLAFOUTIS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
• Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
• Cool 30 to 45 minutes before serving.