CLAFOUTIS WITH CHOCOLATE AND PEAR
If you are a clafoutis lover as I am, or a chocolate addict, this recipe is for you. Super easy and quick to prepare, with some pears to make this French iconic dessert even more decadent.
Provided by Florence RICHOMME
Categories Fruit dessert
Number Of Ingredients 7
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 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.
BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
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.
PEAR CLAFOUTIS
It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g
RECIPE: FRENCH CHOCOLATE AND PEAR CLAFOUTIS
The French have such a sensible attitude towards breakfast: Chocolate is perfectly acceptable, like in this easy chocolate clafoutis.
Provided by Sheela Prakash
Categories Baked good Dessert Sweets Egg dish Breakfast Breakfast sweet
Number Of Ingredients 10
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.
Nutrition Facts : SaturatedFat 4.1 g, UnsaturatedFat 0.0 g, Carbohydrate 34.5 g, Sugar 25.6 g, ServingSize Serves 8, Protein 4.8 g, Fat 7.8 g, Calories 214 cal, Sodium 101.0 mg, Fiber 3.0 g, Cholesterol 0 mg
CHOCOLATE PEAR CLAFOUTIS
Makes 1 (9½-inch) cake
Number Of Ingredients 16
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.
PEAR & HAZELNUT CLAFOUTIS
Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm - and don't forget the cream or crème fraîche
Provided by Diana Henry
Categories Dessert
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 422 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
PEAR CLAFOUTIS
Steps:
- Preheat oven to 325°F. Generously butter 9-inch-diameter deep-dish glass pie plate. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears.
- Bake until clafoutis is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.
PEAR CLAFOUTIS
If you don't want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It's a very easy dessert, yet it's always impressive.
Provided by Martha Rose Shulman
Categories cakes, pies and tarts, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the pear eau-de-vie and the honey in a bowl. Peel, core and slice the pears and toss with the mixture. Let sit for 30 minutes.
- Preheat the oven to 375 degrees. Butter a 10-inch ceramic tart pan or baking dish.
- In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar. Pour off the marinade from the pears and add to the egg mixture. Gradually beat in the flour, then beat in the yogurt, milk and salt.
- Arrange the pears in the baking dish. Pour on the batter. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 25 grams, TransFat 0 grams
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