clafoutis

Make the most of cherry season with a double cherry pudding, plus chocolate sauce, of course!


Cherry clafoutis with cherry ice cream and chocolate sauce

grams/1¾oz caster sugar

tbsp grenadine

splash cherry brandy

500 milliliters/18fl oz double cream

tin condensed milk

tsp vanilla extract

unsalted butter

900 grams/2lb cherries, stones removed

300 grams/10½oz caster sugar

cinnamon

orange, finely grated zest and juice

kirsch

eggs,

125 grams/4½oz ground almonds

tbsp rice flour

almond extract

250 milliliters/9fl oz crème fraîche

salt

grams/2¼oz chocolate,

grams/1 ounces butter, softened

5½ tbsp double cream

tbsp coffee-flavoured liqueur

The Flaugnarde comes from a region in France called Périgord. It&#039;s a thick custard dessert, reminiscent of a French clafoutis. This particular recipe celebrates summer berries. The sweet and tart elements of the berries mix perfectly with the creamy rich custard. Warm or cold, this dessert is heavenly.

Mixed Berry Flaugnarde

½ cups Mixed fresh berries, halved if large (just enough to cover the bottom of the pan)

Eggs (room temperature)

Flour

Sugar,

Salt

Heavy cream

milk

Vanilla

Preheat oven to 400F. Grease a 2-quart (or 8x8-inch) baking dish with butter. Place the berries evenly over the bottom of the dish.

In a medium bowl, whisk together the eggs, flour, sugar, salt, and heavy cream. Gradually whisk in the milk, brandy, and vanilla ,until no lumps remain. Pour the custard over the berries.

Bake for 20 minutes on the middle oven rack until the custard is just set in the center. Remove from oven and sprinkle with a spoonful of sugar. Enjoy warm or at room temperature. Store leftovers in refrigerator.

One bowl, 10 minutes, full of jammy blueberries and a custardy base, there&#x27;s literally no excuse not to make this right NOW!

Julia Child's Blueberry Clafoutis

Butter; (to grease the pan)

sugar

eggs

vanilla

flour

blueberries

powdered sugar; (for topping)

Preheat your oven to 350°F and generously butter a medium-sized (I used 9x13 inch) baking dish.

In a blender or large bowl, add the milk, ⅓ cup sugar, eggs, vanilla, salt, and flour. Blend for 1 minute until smooth, or whisk vigorously until no lumps are present.

Pour a ¼-inch amount of batter into the baking dish and place in the oven for 2 minutes, until slightly set. Add the blueberries, sprinkle the remaining ⅓ cup sugar evenly over them, and then pour on the remaining batter.

Bake for 50 minutes, until set and slightly golden on top. Dust with powdered sugar before serving, warm, cold, or room temp!!

Recette Dessert Cupcakes (d'anniversaire) à la vanille et au nutella, Recette Ptitchef

Cupcakes (d'anniversaire) à la vanille et au nutella

140 g de farine

1½ Cuillère à café de levure chimique

g de sucre en poudre

pincée de sel

45 g de beurre à température ambiante

120 ml de lait

oeuf

½ Cuillère à café d'extrait naturel de vanille

230 g de sucre glace

g de beurre à température ambiante

Cuillères à soupe de lait

130 g de Nutella

200 g de Nutella

Des vermicelles en sucre

Préchauffez le four à 170°C (th. 5/6).

Disposez des caissettes en papier dans un moule à muffins. Mettez la farine, la levure chimique, le sucre en poudre, le sel et le beurre dans le bol du robot.

Fouettez, avec la feuille de préférence, à faible vitesse jusqu'à l'obtention du mélange sableux. Ajoutez petit à petit la moitié du lait et mélangez jusqu'à ce qu'il soit tout juste incorporé.

Dans un petit pichet, mélangez le reste du lait, l’œuf battu et l'extrait naturel de vanille puis versez cette préparation dans la pâte.

Mélangez bien afin que tous les ingrédients soient incorporés et raclez les parois du bol si nécessaire. Versez la pâte au 2/3 des caissettes en papier et faites cuire pendant 20 à 25 minutes.

Vérifiez la cuisson en insérant un cure-dents au milieu d'un cupcake, il doit ressortir propre.

Quand les cupcakes sont cuits, sortez-les du four et faites-les refroidir sur une grille. Attendez qu'ils aient complètement refroidi avant de les glacer.

Préparation du Glaçage au Nutella : Dans le bol du robot, fouettez le sucre glace et le beurre, à vitesse moyenne jusqu'à ce que le mélange devienne homogène.

Baissez la vitesse et incorporez le lait, mélangez bien puis augmentez la vitesse du robot et continuez à mélanger pendant 5 minutes minimum pour obtenir un glaçage lisse et crémeux.

Incorporez enfin le Nutella à la main, l'aide d'une spatule.

Finition : Transférez le glaçage dans une poche à douille et réservez.

Creusez un petit trou au centre de chaque cupcake et remplissez-le d'une cuillerée de Nutella. Puis décorez les cupcakes avec le glaçage et les vermicelles en sucre.

First made famous by Julia Child, cherry clafoutis is a simple and special dessert to ring in cherry season. Eat it warm or cold!

Cherry Clafoutis

butter

(75 g) flour

(100 g) sugar

(250 ml) milk

Powdered sugar

Preheat the oven to 350ºF (180ºC). Grease a...

Preheat the oven to 350ºF (180ºC). Grease a 9-inch (23-cm) round or square baking dish with the butter.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, sugar, and salt. Add the milk to the flour and whisk well to combine.

Crack in the eggs and add the vanilla....

Crack in the eggs and add the vanilla. Whisk everything together until a smooth batter forms.

Pour ¾ cup (190 ml) of the batter...

Pour ¾ cup (190 ml) of the batter into the bottom of the buttered dish. Place the dish in the oven and bake it for 8 to 10 minutes or until the thin layer of batter in the dish is set.

Remove the dish from the oven and carefully...

Remove the dish from the oven and carefully pour in the remaining batter. Scatter the cherries evenly inside the dish.

Bake the cherry clafoutis for 45 to 50...

Bake the cherry clafoutis for 45 to 50 minutes, or, until the edges are golden and the middle is set (the middle should be wobbly but not wet). Sprinkle the clafoutis with powdered sugar if using, and serve warm or cold.

A traditional French dessert originating in the Limousin during the cherry season is peasant cooking for family meals, and about as simple as a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

Julia Child's Pear Clafoutis Recipe

pears

⅓ cup cup granulated sugar

tbsp vanilla extract

all-purpose flour

Combine pears with wine, kirsch, or cognac and sugar.Substitute this liquid for part of the milk called for in the batter.

Preheat the oven to 350°Combine milk, eggs, vanilla extract, salt, flour and mix until smooth.

Pour a ¼ inch layer of batter in the baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.

Spread the pear pieces over the batter and pour on the rest of the batter and smooth the surface with the back of a spoon

Place in the middle position of the preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and needle or knife plunged into its centre comes out clean.

Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.)

Clafoutis makes a quick, light breakfast or dessert that is full of protein (from the eggs) and antioxidants (from the fruit) as well as flavor galore!

Strawberry Almond Clafoutis

strawberries (2 cups) (hulled and halved)

cornstarch

sugar (plus extra for sprinkling)

vanilla or almond extract

almonds

sugar (for garnish)

Preheat oven to 350 degrees. Grease a 2-quart baking dish with the butter and sprinkle with a little sugar. Toss strawberries in the cornstarch and arrange berries, cut side down, in the baking dish.

Using a blender, mix the milk, sugar, eggs, extract, salt, and flour for about 15 seconds. Pour batter over the strawberries. Sprinkle almonds over the top of mixture.

Bake for 45 to 60 minutes or until puffy and golden brown, and set in the center. Sprinkle with powdered sugar and serve warm.

Une flognarde aux courgettes et chèvre frais à déguster tiède avec une salade.

Clafoutis de courgettes

g de courgettes (des petites de préférence)

de litre de lait

g de farine

g de chèvre frais

oeufs

g de bacon ou poivrons confits

g de beurre fondu

herbes de Provence

huile d'olive

sel et poivre du moulin.

Choisissez des petites courgettes bien fermes avec peu de pépins. Lavez les en coupez les en tranche épaisses.

Ajoutez le lait et le fromage de chèvre en morceaux.

Pesez la farine et ajoutez la au mélange en mixant à petite vitesse.

Ajoutez le beurre fondu et continuer de mélanger.

Faites légèrement colorer les courgette à l'huile d'olive dans une poêle.

Ajoutez le bacon détaillé en allumettes et assaisonnez (sel, poivre, herbes de provence). Il ne s'agit pas de les cuire.

Dès qu'une légère coloration est atteinte versez les courgettes assaisonnées dans un plat graissé allant au four.

Redonner un petit coup d'hélice au mélange.

Cuire environ 40 minutes à 160°C. Servir chaud ou tiède accompagné d'une salade verte.

On peut aussi imaginer remplacer le bacon par des lamelles de poivrons confits pour un clafoutis veggie.

This recipe for cherry clafoutis is one of the easiest French desserts you can ever make and absolutely amazing. A custard like base and lots of fresh cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.

oz (600 g) fresh sweet cherries (, stemmed and pitted)

tbsp (30 g) butter (, melted)

(240 ml) milk

(100 grams) flour

tsp salt

tsp almond extract (or 3 drops of almond essence)

Preheat the oven to 350F (180C). Grease a round 10 inch (26cm)&nbsp; baking dish with butter. Dust with about 2 tbsp of sugar.

Arrange the cherries in a single layer; set aside until you prepare the batter.

Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.

Pour the mixture over the cherries.

Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.

Melissa Clark&#039;s clafouti recipe is a light and custardy baked dessert (like a baked pancake) with juicy raspberries and a hint of lavender. This elegant dessert is a few steps above your homey cobbler or crisp, but it couldn&#039;t be easier to make. Perfect for dessert or brunch!

Raspberry Clafoutis Recipe

Unsalted butter (for baking dish)

(350 grams) raspberries

granulated sugar (divided)

lavender buds ((optional))

(120 millilitres) whole milk

(114 grams) crème fraiche, more for serving (optional)

(43 grams) all-purpose flour

Confectioners’ sugar (for serving)

Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.

In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients

In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.

Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.

Transfer the baking dish to a wire rack and let the cake cook for at least 15 minutes before serving. Then dust it with confectioners’ sugar, slice it, and serve it with a dollop of whipped crème fraiche if you like (I used Greek yogurt to serve along).

Hello ! Je déroge au traditionnel poire chocolat mais personnellement j’ai une préférence pour la pomme donc allons y !

CLAFOUTIS POMME CHOCOLAT

de farine d’avoine nature @prozisfrance

de whey vanille @prozis

de farine de

œufs entiers

milliliters de zéro shake vanille @prozis (ou lait au choix)

pommes épluchées (175 grams)

de chocolat noir 100% @chocolatbelledonne

On mélange les ingrédients secs ensemble puis on ajoute les œufs et on dilue avec le lait pour éviter les grumeaux

On ajoute ensuite les pommes coupées en morceaux et le chocolat

On enfourne environ 45min à 1h à 180 degrés

Mon clafoutis aux pommes et chocolat

g de beurre

c à s de maïzena

cl de crème liquide

g de chocolat noir aux noisettes à pâtisser

œuf entier

jaunes

grosses pommes à cuire

Beurrez un plat à gratin et poudrez-le de sucre.Coupez les pommes en lamelles et les précuire au four micro-onde 5 minutes (à 750). Remuez-les et laissez reposer 10 minutes et mettez-les dans le plat à gratin.

Cassez grossièrement le chocolat et étalez-le sur les pommes.Dans un saladier, fouettez les oeufs avec le sucre et la maïzena. Ajoutez la crème, mélangez et versez sur le chocolat.Enfournez 20 minutes.

Try a twist on clafoutis, a French baked dessert with a creamy base and sharp cherries. We’ve added a boozy punch with kirsch and served it with ice cream

Top 20 clafoutis recipes from across the web

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Top 20 clafoutis recipes from across the web

The most viewed clafoutis recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mixed Berry Flaugnarde

Julia Child's Blueberry Clafoutis

Cupcakes (d'anniversaire) à la vani...

Cherry Clafoutis

Julia Child's Pear Clafoutis Recipe

Strawberry Almond Clafoutis

Clafoutis de courgettes

Cherry Clafoutis

Raspberry Clafoutis Recipe

CLAFOUTIS POMME CHOCOLAT

Mon clafoutis aux pommes et chocola...

Mini cherry clafoutis

Clafoutis aux abricots

Clafoutis aux cerises de Ladurée ( ...

Blackberry Clafoutis

Gluten-Free Clafoutis

Gluten Free Cherry Clafoutis

Cherry clafoutis

Clafoutis aux raisins frais

The most viewed clafoutis recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine