Clafouti is a French dessert with pitted cherries and batter. It is done very simply. This is probably why the cherry was gradually replaced by plums, raspberries, cherries, strawberries and other sweet fruits. As you know, the cherry season is short-lived. It lasts a little over 2 weeks. And you want to try a tasty treat again.
Classic version
We bring to your attention a real rustic cherry klafuti. This recipe has been tested and approved by experts and connoisseurs of French cuisine. He does so.
Whole cherries with a stone are sprinkled with sugar and set aside. They should give juice and become sweeter. While the cherries are fermented, you need to cook the dough. To do this, sift flour into a bowl, pour salt and sugar. Vigorously stirring with a whisk or a fork, carefully pour in the cream, drive in the raw eggs and mix in the softened butter. This must be done by hand, with a simple mechanical whisk, because the high speed of the electric mixer separates the cream and butter. The mass will not be the consistency that is needed for klafuti.
Recipes that describe the process of preparing various desserts, including ours, as a rule, do not focus on this nuance, and many, even very simple dishes that require whipping butter, beginner chefs fail. The dough should settle for 20-30 minutes.
Juice formed in a bowl with cherries must be drained into a separate bowl. You have to make klafuti sauce from it. The recipe is just below. The cherries are powdered with flour to make them better bound to the dough. Pour cherry liquor into the dough.
The correct order of filling in the form and baking
Preheat the oven to 220 degrees. Lubricate the ceramic or silicone mold with butter and sprinkle with flour. Pour one third of the dough into it and place in the oven for 10 minutes. After the dough “sets”, that is, after 10 minutes, remove the form and put on the cherry dough. Pour them with the remaining dough and send klafuti to bake for 30-40 minutes, depending on the size of the forms. The heat in the oven should be slightly reduced - degrees to 180-190.
Klafuti, the recipes of which we offer you, can be made both in the form of one large pie, or in the form of several small ones, pouring dough into coconut dishes or flexible silicone molds. Large pies are cut with a knife and laid out on separate plates. Klafuti are eaten both hot and cooled, sprinkled with powdered sugar or sprinkled with sauce.
If there is no cherry, then it can be replaced with cherries soaked in kirsch. How to cook klafuti with cherries - the recipe is higher. Do everything the same as with cherries.
Seedless cherries - an acceptable alternative
Julia Vysotskaya offers her own, winter version, when there is neither fresh sweet cherry, nor cherry with pits. Klafuti, Vysotskaya’s recipe, is a treat with frozen cherries, in which, of course, there are no seeds. No need to be afraid that the dessert will give baked eggs.
This smell can be neutralized with the help of the same kirsch or concentrated tincture of cherry leaves. Leaves can be prepared and dried in the summer, or you can buy in a pharmacy. A decoction of dry leaves is made, boiled up to half the volume. Half a cup is enough for a pie. A teaspoon of vodka is poured into it and 170 g of sugar is dissolved. Half an hour is enough for the cherry to regain its aroma. An emulsion of leaves, alcohol, sugar and
cherry juice is used for the sauce.
The secret of French goodies
Classic Klafuti is a pitted cherry pudding. The bones are left in the cherry, as they give the dish a peculiar aftertaste, which is very pronounced due to the fact that the baking process lasts quite a while. For the time set for cooking, and this, taking into account the allocation of juice, baking and cooling, lasts at least an hour, the almond flavor soaks the egg dough very much.
The reason for the love of klafuti lies precisely in it. No other berry can compare with cherries. To make it tasty, and the klafuti made from cherries, cherries, plums or raspberries did not seem like fried eggs with berries, special measures must be taken. For this, various alcoholic drinks based on cherries are added to klafuti, berries are insisted with leaves of cherry or currant, aromatized with vanilla, cinnamon, etc.
Berry dessert sauce
Our sauce can be used not only for cherry klafuti. The recipe is quite universal and is also suitable for raspberry, strawberry and other similar desserts.
Berry juice should be boiled over low heat to half the volume and cool a little. Pour the starch into the fat cream, stir it in a thin stream, constantly stirring, pour into the juice. Add vanillin and sugar. Bring to a boil and remove from heat.
Chocolate plum filling
This dessert is a dish worthy of a festive tea party. Plum and chocolate klafuti, the recipe of which we publish, is considered one of the best. There are several options for its preparation. It is often suggested to use chocolate melted in a water bath and combine it with the dough to obtain a uniform chocolate consistency. We propose to melt not all chocolate, but only half. The second part should be crumbled and put into the dough in fairly large pieces. In addition, you need to get the petals of sweet almonds.
This dessert will require a kilogram of sweet plums with easily detached seeds. They, unlike cherry ones, must be removed. Still need six eggs, a glass of sugar. A full, with a slide, a glass of whole wheat flour, preferably durum, a two hundred gram box of fat cream, about three hundred grams (or slightly less) pressed into a tile of cocoa beans and a quarter pack of good butter for baking. I will also need powdered sugar. Its amount depends on the personal preferences of the sweet tooth.
From eggs, sugar, double-sifted flour and cream, knead the batter and set aside in a warm place for fermentation for half an hour. Prepare plums, with a sharp knife, make neat parallel cuts on the skin, placing them along the fruits. Sprinkle with powdered sugar and also set aside. While the dough and plums reach the desired condition, melt half the chocolate in a water bath. Break the rest into pieces of about six to eight grams.
Insert melted chocolate into the dough and stir with a spoon until it is solid. Carefully introduce pieces of chocolate and evenly distribute throughout the mixture. Put paper at the bottom of the mold, plums on it and pour dough on it. Put in a very hot oven. After 8-9 minutes, slightly lower the temperature. Leave to languish for half an hour. Check for readiness with a match. To do this, pierce the dessert with the clean side. If the dough does not stick to it, then Klafuti is ready. It must be left in the oven for ten minutes.
Slightly humid dessert, until it is dry, carefully remove from the mold, turning upside down. Put on a platter, cling to almond petals and cover with a powder of granulated sugar.
Strawberry filling
How to cook delicious klafuti with strawberries? The recipe is extremely simple. You need to take a deep bowl and pour 210 g of sifted premium wheat flour, preferably coarse flour, into it, add 190 g of cane sugar powder and half a bag of vanillin. Stir everything. Beat in two eggs and 180 ml of warm warm fat milk.
Cut large strawberries into slices, leave small whole. Sprinkle with vodka and densely pour powdered sugar. As soon as the juice begins to stand out, immediately send it to the form covered with Teflon paper. Pour the dough on top and put in a very hot oven. Reduce fire to 190-200 degrees. To languish for about half an hour. In the same way, you can make dessert with honeysuckle and blackberry. Especially good is klafuti with raspberries. The recipe is no different from strawberry, and the raspberry and vanilla flavor is something absolutely divine!
Pouring
While our French delicacy is baking, we are preparing the filling. One egg, a quarter cup of powdered sugar, the remaining vanillin and the same amount of fat cream should be slightly beaten.
Berries at the beginning of baking always rise to the surface of the dough. So that they are not dry, five minutes before the end, when the klafuti is ready (this is checked by a match), pour the fill on it, turn on the maximum heat and turn it off after five to seven minutes. Leave in the oven for a quarter of an hour for final fermentation and stabilization of all ingredients.
This filling, but with other berries that go to the selected klafuti, is suitable and can be used for all recipes.
Proper dessert baking utensils
It is believed that according to the rules of klafuti should be served in the dishes in which he baked. This is because the dessert has a very special consistency, reminiscent of soufflé or pudding. If we liked our recipes, and there was a desire to cook them more often, we recommend that you get special ceramic dishes that can withstand the high temperatures of the oven. It is best if they are glasses with a volume of 250 ml. The dough is poured into them without protecting the bottom with any non-stick means.