Clafoutis with cherries

Name: Clafoutis with cherries - Teodosia H.
Ingredients: 2 eggs; 100 g brown sugar; 2 packets of vanilla sugar; 500 g cherries; 75 g starch; 75 g almond powder; 100 ml milk; 300 g liquid cream; a pinch of salt

Dessert - Clafoutis with cherries by Teodosia H. - Recipia

Cherry clafoutis is prepared simply, with a liquid mixture similar to that for pancakes. The cherries are placed in the baking dish without the juice they release, and then covered with a mixture of eggs, milk, liquid cream, starch, and almond powder. After baking, the dessert should be allowed to cool before slicing, so that the texture can settle. Quick Info Preparation time: not specified in the original recipe Baking time: 30-40 minutes Total time: cannot be determined exactly; includes preparation time and the 30-40 minutes of baking Servings: number not specified and depends on portion size Difficulty: easy Recipe type: baked fruit dessert Ingredients 500 g cherries 2 eggs 100 g brown sugar 2 packets vanilla sugar 75 g starch 75 g almond powder, lightly toasted in the oven 100 ml milk 300 g liquid cream a pinch of salt a little sugar, for sprinkling over the cherries butter for greasing the pan, as needed The cherries are used pitted and without the juice left after sprinkling with sugar. The original list does not specify the amount of sugar used for the cherries, so only a little is added, to taste. Preparation method 1. Wash the cherries and remove their stems and pits. In the original recipe, the cherries are halved, so do the same. 2. Place the cherries in a bowl, sprinkle a little sugar over them, and set aside. During this time, they will release a little juice. Before placing them in the pan, drain the liquid formed. 3. The almond powder should be lightly toasted in the oven before being used. No specific temperature or duration is indicated for this step, so it is important to toast it lightly, not burnt. Let it cool before adding it to the mixture. 4. In a bowl, mix the eggs with salt, brown sugar, and vanilla sugar. Blend well until the sugar is incorporated into the mixture. 5. Add the toasted almond powder, then the starch. Mix after each addition, so that the dry ingredients are distributed as evenly as possible. 6. Pour in the milk and liquid cream. Mix until you obtain a liquid mixture, similar to that for pancakes. This is the desired consistency for clafoutis, not a thick batter. 7. Grease the baking dish with butter. Arrange the drained cherries evenly on the bottom of the dish. 8. Pour the egg, milk, cream, starch, and almond mixture over the cherries. 9. Place the dish in the preheated oven at 200°C. Bake the clafoutis for 30-40 minutes, until it is nicely browned on top. 10. Remove the dessert from the oven and let it cool. After cooling, you can slice and serve it. For a taller clafoutis, a smaller dish can be used. Another option is to double the quantities in the recipe if you want to prepare a larger amount. Why I make this recipe often It is a simple dessert, where preparing the cherries and the mixture does not take much time. There is no need for kneaded dough, and the consistency is easy to check: the final mixture should be liquid, like for pancakes. Additionally, the quantity can be adapted depending on the dish used. For a taller result, a smaller dish is sufficient; for more servings, the entire mixture can be doubled. Tips The cherries should be drained before being placed in the dish. If you add the juice formed, the mixture may become watery around the fruits. Toasting the almond powder is done before preparing the mixture, but the source does not indicate a specific temperature or time. It is sufficient to heat it until it gains a slight color and then let it cool. Do not intentionally thicken the mixture. The correct texture is liquid, similar to pancake batter. The starch will help set the clafoutis during baking. Respect the temperature of 200°C and check the dessert within the 30-40 minute range. It is ready when it is nicely browned on top. Let the clafoutis cool before cutting. This way, it can be sliced more easily than immediately after being taken out of the oven. Substitutions The recipe indicates 300 g of liquid cream and 100 ml of milk. No alternative for these ingredients is mentioned, and changing them may alter the final texture. Almond powder plays an important role in the mixture and is specified at 75 g. Replacing it is not indicated in the original recipe. Brown sugar and vanilla sugar are used together, and the quantities should be kept if you want to follow the recipe exactly. Variations For a taller clafoutis, use a smaller dish without changing the quantities. If you want to prepare a larger amount, double the mixture as mentioned in the original recipe. The cherries are used halved and pitted. No other fruits or additions are indicated, so the basic version remains the one with cherries and almond powder. Serving ideas The clafoutis is allowed to cool and is sliced after it has set. It can be served plain, just as it is taken out of the dish. The recipe does not indicate a topping or additional sauce, so there is no need to add anything else for serving. Frequently asked questions Should the cherries be drained before baking? Yes. After being sprinkled with a little sugar, the cherries release juice. This must be drained before the fruits are placed in the dish, so that the mixture does not receive additional liquid. What consistency should the batter have? The final mixture should be liquid, similar to that for pancakes. It is obtained after the eggs are mixed with the sugar, almond powder, starch, milk, and liquid cream. Can a taller clafoutis be made? Yes. You can use a smaller dish. The recipe also mentions the possibility of doubling the mixture if you want a larger amount. When can it be sliced? After it cools. The clafoutis is taken out of the oven, set aside, and then can be cut into portions. At what temperature is it baked? It is baked in the preheated oven at 200°C for 30-40 minutes, until the surface is nicely browned. Nutritional values The values below are estimates for the entire recipe and depend on the type of liquid cream used, the exact amount of sugar sprinkled over the cherries, and the number of servings. For dividing into 8 servings, one serving may have approximately: 320-350 kcal 5-6 g protein 35-40 g carbohydrates 17-20 g fat The estimate includes brown sugar, vanilla sugar, cherries, starch, almond powder, eggs, milk, and liquid cream. It cannot be considered an exact value, as the fat percentage of the liquid cream is not specified, and the amount of sugar added over the cherries remains to taste. Storage and reheating The original recipe does not specify a storage time or reheating method. After baking, the clafoutis should be allowed to cool before slicing. If any remains, keep it covered and consume it as soon as possible. Because it has a mixture with eggs, milk, and liquid cream, it is recommended to keep it refrigerated. Reheating is not described in the original source, so the dessert can be served after cooling, without an additional step.

Clafoutis with cherries

Tags

Categories