French "Cherry Clafoutis"
Content
French cuisine is famous for its elegance, simplicity and grace. One of the most popular and beloved desserts among French housewives is “Clafoutis with cherries”. His photo is in every cookbook. The clafoutis recipe perfectly combines ease of preparation and readily available ingredients. This dessert is perfect for an afternoon snack on a summer day, when berry season is in full swing, or in winter, as a reminder of warmer days.
Healthy dessert
This cherry dessert, besides being delightfully tender and delicious, is also very healthy. Cherries contain vitamins A and C, along with essential micronutrients. Eggs and milk are high in protein and healthy fats, which promote better vitamin absorption.
Little cooking secrets
To make this dessert truly French, you need to know a few secrets and follow the photo recipe. The original recipe calls for pitted cherries. Many pastry chefs believe that the pits impart a piquant flavor, almond and amaretto aroma, and prevent the cherries from leaking. However, eating this pie isn't exactly pleasant.
Before cooking, wash the berries thoroughly, carefully remove the pits without damaging them, and dry them. Place some of the cherries in a frying pan, sprinkle with sugar, and caramelize over low heat. Sprinkle the remaining berries with a small amount of cherry brandy, liqueur, or cognac and let them steep.
Prepared this way, the berries will lock in their juices, adding a richer flavor and a more interesting texture. Clafoutis can be made not only with cherries, but also with any other fresh, frozen, or canned berries or fruits.
You can use finely ground almonds along with the flour. Some cooks note that the cherry pie smells like scrambled eggs. This is because the dough contains virtually no flour, and milk can't mask the smell of the egg whites. To avoid this, use only the whites and yolks, not whole eggs.
You can't completely remove the egg white, otherwise the pie won't hold its shape, but using only half is acceptable. Confectionery spices such as vanilla, nutmeg, cinnamon, and cherry syrup can also enhance the flavor of the treat.
This French pie is also interesting because it bakes quickly, meaning it can be prepared in individual portions. Small earthenware ramekins are perfect for this, as you can also serve the dessert in them. If you decide to bake one large cherry pie, use a shallow pan with high sides.
Preparing the dough
To prepare a French dessert called "Clafoutis" with cherries, you will need:
- 4 eggs
- 500-600 grams of pitted cherries
- 200 ml milk (or 100 ml milk and 100 ml heavy cream)
- 50 grams of butter for the dough and 10 grams for greasing the pan
- 50 grams of sugar
- 100 grams of flour
- A pinch of vanilla or a packet of vanilla sugar
- A pinch of salt
- 1 tablespoon of ice water
It's very simple to prepare and takes minimal time. This cherry dessert can be made in the morning, as a quick pre-breakfast snack, or before guests arrive.
Sift the flour through a fine sieve to remove any foreign particles and lumps. Even though the batter is very runny, the aerated flour will make the pie fluffier. Mix the flour with sugar, vanilla, and a pinch of salt. Separate the egg whites from the yolks. Add the yolks one at a time to the sugar-flour mixture, mixing thoroughly. In a separate bowl, lightly beat the egg whites until they form a runny white mass, then gently fold them into the batter.
Warm the milk slightly and, stirring constantly, combine it with the remaining ingredients. It's important that the milk is warm, but not hot, otherwise the whites will curdle. Heat the butter in a double boiler until soft, then stir it into the mixture. Slowly and carefully knead the dough until smooth, thoroughly breaking up any lumps or hard spots. The result should be a runny, sticky batter, similar in consistency to pancake batter.
Baking
Once the dough is mixed, you can bake the dessert. There are several methods. The first is to sprinkle the cherries into the dough, mix well, and pour into a thoroughly greased pan. This is the quickest method, but keep in mind that the dough will color and the cherries will likely sink to the bottom.
The second method is more labor-intensive, but the pie will also look more impressive. To do this, pour some of the batter into the bottom of the pan, add a small amount of cherries, and bake until half-done, about 15 minutes. When the pie is golden brown, add the remaining cherries and batter, and return to the oven for another 30 minutes at a lower temperature. This method can be used to make a layered pie with different types of berries or fruits.
If you're making one large pie, line the bottom of the pan with parchment paper so the pie can be removed without any problems. Bake the clafoutis at a low temperature, around 180-200 degrees Celsius. This temperature preserves all the nutrients and ensures the pie bakes evenly.
Let the finished pie cool slightly, decorate as in the photo, or with fresh fruit, nuts, and powdered sugar, and enjoy. It's important to eat the cherry clafoutis fresh, not letting it dry out. However, this delicate and flavorful French dessert usually disappears before it has a chance to cool.
