Clafuti: recipes and types

Klafuti is a French dessert made of cherries with bones and a dough. It is made very simply. Probably, therefore, the cherry was gradually replaced by plum, raspberry, cherry, strawberry 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 delicious treat again.

Classic Edition

We bring to your attention the real country cherry klafuti. The recipe was tested and approved by connoisseurs and connoisseurs of French cuisine. It is done so.

Whole cherries with a stone are covered with sugar and set aside. They must give the juice and become sweeter. While cherries are fermented, you need to make a dough. To do this, sift in a bowl of flour, pour salt and sugar. Vigorously stirring with whisk or fork, gently pour in cream, drive in raw eggs and mix softened butter. This should be done by hand, a simple mechanical whisk, because the high speed of the electric mixer separates the cream and butter. The mass will not be the same consistency, which is necessary for klafuti. Recipes describing the process of preparation of various desserts, including ours, as a rule, do not focus on this nuance, and many, even very simple dishes that require butter shaving, beginners are not successful. The dough should stand for 20-30 minutes.

The juice formed in a bowl with cherries should be drained in a separate bowl. From it to make a sauce for klafuti. The recipe is slightly lower. Cherries are powdered with flour, so that they better get in touch with the dough. Pour the cherry liqueur into the dough.

The correct order of molding and baking

Oven to warm up to 220 degrees. Lubricate the ceramic or silicone form with oil and sprinkle with flour. Pour into it one third of the dough and place in the oven for 10 minutes. After the dough "grab", that is, after 10 minutes, the shape is taken out and put on the dough cherry. Pour them with the remaining dough and send the klafuti dope for about 30-40 minutes, depending on the size of the molds. The heat in the oven should be reduced a little - degrees to 180-190. Clafuti, the recipes of which we offer you, can be done both in the form of one large pie, and in the form of several small ones, pouring dough into coconut bottles or flexible silicone molds. Large pies are cut with a knife and laid out on separate plates. Eat klafuti both hot and cold, sprinkled with powdered sugar or watering sauce.

If there is no cherry, then it can be replaced with cherries, soaked in kirshe. How to cook klafuti with cherries is the recipe above. Do everything the same as with a cherry.

Pitted cherries are an acceptable alternative

Julia Vysotskaya offers her own, winter variant, when there is neither fresh cherry nor cherry with bones. Klafuti, Vysotsky's recipe, is a treat with a frozen cherry, in which, naturally, there are no pits. Do not be afraid that the dessert will be given with baked eggs. This smell can be neutralized with the help of the same kirscha or concentrated tincture of cherry leaves. Leaves can be harvested and dried in the summer, or you can buy at a pharmacy. A decoction of dried leaves is made, boiled up to half the volume. Half a glass is enough for a pie. It poured a teaspoon of vodka and dissolved 170 g of sugar. Half an hour is enough to restore the cherry's aroma. An emulsion of leaves, alcohol, sugar and cherry juice is used for the sauce.

The Secret of French Delicacy

Classic klafuti is a cherry pudding with bones. The bones in the cherry are left, since they impart a peculiar flavor to the dish, which turns out to be very pronounced due to the fact that the baking process lasts quite a long time. For the time it takes to cook, and this, taking into account the allocation of juice, baking and cooling, lasts at least an hour, the almond flavor very strongly impregnates the egg dough. The reason for adoring the clafuti lies precisely in it. No other berry can be compared with a cherry. To make it delicious, and the clafuti from cherry, cherry, plum or raspberry did not seem to be eggs and berries, special measures must be taken. For this purpose, various alcoholic drinks based on cherries are added to the clafuti, the berries are insisted along with cherry or currant leaves, flavored with vanilla, cinnamon, etc.

Sauce for berry dessert

Our sauce can be used not only for cherry blossoms. The recipe is quite universal and suitable for raspberry, strawberry and other similar desserts.

Berry juice should be boiled on low heat to half the volume and cool a little. In a thick cream to pour starch, stir and a thin trickle, stirring constantly, 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. The creamy chocolate clafuti, 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 on a water bath and combining it with a dough to obtain a uniform chocolate consistency. We suggest not to smelt all the chocolate, but only half. The second part should be crushed 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 separable bones. They, unlike cherry, should be removed. Still need six eggs, a glass of sugar. A full glass of flour from whole wheat, with a slide, is better than a durum, a two-hundred-box box of fatty cream, about three hundred grams (or slightly less) of cocoa beans pressed into the tile and a quarter pack of good baking oil. You will also need powdered sugar. Its amount depends on the personal preferences of sweet tooth.

From eggs, sugar, twice 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 accurate parallel incisions on the skin, placing them along the fruits. Sprinkle with powdered sugar and also set aside. While the dough and plums reach the right condition, melt half the chocolate in a water bath. The rest of the break into pieces about six to eight grams.

Melt the chocolate into the dough and stir it with a spoon until it is solid. Carefully insert chunks of chocolate and spread evenly throughout the mixture. At the bottom of the form put the paper, on it - plums and pour the dough. Put in a very hot oven. After 8-9 minutes, the temperature is slightly reduced. Leave for half an hour. Check for a ready match. To do this, the dirty side must be pierced with dessert. If the dough does not stick to it, it means that the clafuti is ready. It should be left in the oven for ten minutes.

Slightly damp dessert, until it is dry, carefully remove it from the mold, turning it upside down. Put on a dish, cover with almond petals and densely cover with powder from sugar.

Strawberry filling

How to cook delicious klafuti with strawberries? The recipe is extremely simple. It is necessary to take a deep bowl and pour into it 210 g of sifted wheat flour of the highest grade, preferably coarse, add 190 g of powdered cane sugar and half a sachet of vanillin. Stir everything. Drive in two eggs and 180 ml of fatty warm milk.

Cut large strawberries into pieces, leave small whole. Sprinkle with vodka and cover it with sugar powder. As soon as the juice begins to be allocated, immediately send it to a mold covered with Teflon paper. Top with dough and put in a very hot oven. Fire reduce to 190-200 degrees. Tomorrow about half an hour. In the same way, you can make a dessert with honeysuckle and blackberries. Especially good is Klafuti with raspberries. The recipe is no different from strawberry, and the aroma of raspberry and vanilla is something absolutely divine!

Filling

While our French delicacy is baked, we prepare the fill. One egg, a quarter of a glass of powdered sugar, the remaining vanillin and the same fat cream should be lightly beaten.

Berries in the beginning of baking always rise on the surface of the dough. That they were not parched, five minutes before the end, when the clafuti is ready (this is checked by a match), it must be poured on the fill, turn on the maximum heat and turn off after five to seven minutes. Leave in the oven for a quarter of an hour for the final fermentation and stabilize all the ingredients.

This fill, but with other berries that go to the chosen klafuti, is suitable and can be used for all recipes.

The right dishes for baking dessert

It is believed that according to the rules of the clafuti should be served in the dishes in which he crocks. This is because the dessert has a very special consistency, reminiscent of a souffle or pudding. If our recipes have liked, and there was a desire to cook them more often, we recommend to get a special ceramic dish that can withstand high temperatures of the oven. Best of all, if it is a 250 ml glass. The dough is poured into them, not protecting the bottom by any non-stick means.