Clafoutis with cherries and bananas

Name: Clafoutis with cherries and bananas - Ada F.
Ingredients: approximately 330 g shortcrust pastry 210 g flour; 100 g butter; 1 egg; 1 teaspoon salt; a pinch of sugar; 1 tablespoon cold milk Filling 3 eggs 110 g flour 100 g clotted cream 100 g sugar 250 ml milk 1 vanilla pod 1 ripe banana 500 g sour cherries

Dessert - Clafoutis with cherries and bananas by Ada F. - Recipia

Cherry and Banana Clafoutis - A Refined and Delicious Dessert Total Time: 2 hours Preparation Time: 30 minutes Baking Time: 50 minutes Servings: 8 Clafoutis is a traditional French dessert that has captured hearts and taste buds over time. Although the classic version is made with cherries, today we venture into an exciting recipe, using sour cherries and bananas to add a touch of originality. This dessert is perfect for warm summer days, boasting a sweet-tart flavor and creamy texture. Ingredients *For the pâte brisée dough:* - 210 g flour - 100 g butter, at room temperature, cut into cubes - 1 egg - 1 teaspoon salt - 1 pinch of sugar - 1 tablespoon cold milk *For the filling:* - 3 eggs - 110 g flour - 100 g cream (milk foam) - 100 g sugar - 250 ml milk - 1 vanilla pod - 1 ripe banana - 500 g pitted sour cherries Step-by-step Preparation 1. Preparing the pâte brisée dough In a large bowl, add the flour and make a well in the center. Here, add the egg, salt, sugar, and cubed butter. Use your fingertips to bring the flour towards the center, mixing gently until the ingredients start to combine. This is the traditional technique from French cuisine, and the result will be worth the effort! When the dough becomes homogeneous, add the tablespoon of milk and, using the palm of your hand, push the dough a few times until it is fully incorporated. Cover the dough with plastic wrap and refrigerate for 30 minutes. 2. Preparing the tart pan Meanwhile, take a 21 cm diameter tart pan and grease it with butter. Remove the dough from the refrigerator and roll it out into a thin sheet, about 3 mm thick. Place it in the pan, ensuring it rises up the sides. Cover the dough with parchment paper and add beans to keep it in shape. Put it back in the fridge for 20 minutes. 3. Baking the dough Preheat the oven to 170 degrees Celsius. After the dough has chilled, remove it from the refrigerator and place it in the oven for 15 minutes. After this period, remove the beans and parchment paper, then let the dough bake for another 5 minutes until it turns lightly golden. 4. Preparing the filling While the dough is baking, you can prepare the filling. Wash the sour cherries and remove the pits. Lightly beat the eggs with a whisk, then add the cream, mixing well to achieve a smooth composition. Gradually incorporate the sugar, flour, and milk, ensuring no lumps form. Split the vanilla pod and extract the seeds, which you will add to the egg mixture. These will give your dessert an irresistible aroma. 5. Assembling the clafoutis Slice the banana thinly and arrange the slices evenly on the bottom of the tart. Add the sour cherries, distributed evenly to cover the base of the pan well. Finally, carefully pour the egg and milk mixture over the fruits. 6. Final baking Place the pan in the oven and let the clafoutis bake for 45-50 minutes, until it is beautifully browned on top and firm to the touch. Finally, let it cool completely before dusting generously with powdered sugar. Serving and Practical Tips This cherry and banana clafoutis is wonderful served cold or at room temperature. Offer it as an elegant dessert at festive meals or enjoy it alongside a scoop of vanilla ice cream for a delicious contrast. You can add a touch of freshness with whipped cream or a caramel sauce for an extra burst of flavor. Nutritional Information This clafoutis recipe has approximately 220 calories per serving, making it a relatively light option. Sour cherries are rich in antioxidants, and bananas provide potassium and fiber, making this dessert a healthy choice. Frequently Asked Questions 1. Can I use other fruits? Yes, you can experiment with almost any fruit, such as apricots, cherries, or peaches, depending on your preferences and the season. 2. How can I make the clafoutis less sweet? Reduce the amount of sugar in the filling or use less sweet fruits to balance the flavor. 3. Can I prepare the dough in advance? Of course! The pâte brisée dough can be made a day ahead and stored in the refrigerator, saving you time on the day you want to make the clafoutis. This cherry and banana clafoutis is much more than just a dessert – it’s a culinary experience that will delight your senses and bring a smile to the faces of your loved ones. Try it and enjoy every bite!

Clafoutis with cherries and bananas

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