It's fine to talk about clafoutis , know what it is , with what it is prepared... But how it is cooked ?
Here is my clafoutis recipe with cherries.
• 125 grams of flour
• 100 grams of sugar
• A packet of vanilla sugar
• 3 eggs
• 50 grams of butter
• 1/4 of a liter of milk
• 500 grams of cherries
• a pinch of salt
1.Turn the oven to preheat to 180 ° Celcius.
2.Wash cherries, remove the stalks and let them drain .
3.In a bowl, whip sugar, 3 eggs and the pinch of salt until the mixture whitens.
4.Add the flour gradually.
5.Melt butter ( 50 grams) and add to the mixture.
6.Add milk until you get a smooth paste.
7.Butter a dish.
8.Put cherries in the dish and the mixture over .
9.Sprinkle over a few small pieces of butter.
10.Put in the oven and bake for 45 minutes.
11.When it is cooked, remove from the oven and sprinkle over the vanilla sugar.
12.Let it cool, then enjoy it !
It seems that clafoutis is best when cherries keep their cores. Personally, I don't like breaking my teeth over them or failing to choke on my food ! So I remove the cores before the preparation. But it is not easy when cherries are fresh !
To make it easier, I use frozen cherries that I had frozen beforehand (washed and pulled the stalk off of course). I make my provisions in summer in the freezer for winter.
In defrosting, they become soft and I can remove the cores easily. It just have to press on cherries to exit the cores ! ;-)
Clafoutis is a cake with cherries covered with a kind of custard.
It's an old dessert from the Limousin, That is to say it was born in the Limoges region.
Clafoutis is a masculine name which would mean in old patois (regional dialect) "fix with nails". It always takes a "s" at the end, even if we are just talking about one clafoutis. But, the "s" is silent. We don't hear it when we say "Clafoutis".
Some people also say "Milliard" ou "Millard" to talk about it in the center of France.
We prepare it with flour, sugar, eggs, milk, a little bit of butter and cherries of course.
Today, we also cook it with other fruits like apples, pears, apricots, raspberries...
I prefer the traditional clafoutis. Anyway, it's always a treat !
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