The dessert very easy to make and perfect on any occasion? Definitely the clafoutis and definitely the berry clafoutis. Clafoutis is a traditional sweet of pastry French and is the classic dessert “all in a bowl”. You don't even need electric whips, just a spatula or a wooden spoon to get a wonderful dessert. A rich cream, soft and fragrant, that imprisons inside a lot of fruit. Also because it is the right time to experience the most delicious RECIPES WITH BERRY.
In video recipe on my YouTube channel you can see the step-by-step process and when it's easy to prepare it.
What fruit to use in clafoutis
What fruit? The one you prefer: the original recipe of clafoutis includes cherries, black and sweet. But in addition to the CHERRY CLAFOUTIS (even in VIDEO RECIPE) i learned to love this with berries. In addition to the winter version with dried plums, the FAR BRETON and the one with apricots or peaches. But the clafoutis is a democratic dessert and you can really prepare it with any kind of fruit (don't let any strange ideas come up, with watermelon you can't do).
If you want to prepare a gluten-free clafoutis, it is enough to replace rice flour with soft wheat flour, both in the dough and to dust the cake maker. The result will still be perfect. I suggest you always use whole milk, that helps to give taste and texture to the cream. If you want, you can smell the clafoutis with orange zest, lemon, cinnamon or other spices.
You can enjoy the lukewarm clafoutis, or cold, store it in the refrigerator and leaving for 10-15 minutes at room temperature before serving. It is stored well for up to 3 days. What are you waiting for to prove it? Have a good day.
DOSES FOR A 26 CM DIAMETER CUPBOARD:
2 whole eggs
400 grams of berries (more, blueberries, strawberries, raspberries)
80 grams of uns salted butter
80 grams of flour 00 (you can also use rice flour for a gluten-free clafoutis)
80 grams of caster sugar (also cane)
180 milliliters of cold whole milk
vanilla extract, to taste
grated lemon rind, to taste
a pinch of fine salt
20 milliliters of grappa
butter and flour for the cake Pan, to taste
caster sugar to decorate clafoutis
The recipe of clafoutis is very simple and the result is always amazing. First, preheat the oven to 200 degrees static. Then butter and flour a cupboard about 26 centimeters in diameter.
Wash the berries by removing the strawberry petiole and carefully dry the fruit on sheets of absorbent paper. It must not remain moist. Cut strawberries into not too small pieces. Melt the butter in the microwave or on the heat and let it cool until it is lukewarm.
In a large bowl break the eggs, mix them with a fork or hand whisk. He didn't have to mount them but just untie them, so that egg whites and yolks ming together. Add salt and sifted flour, mixing with the hand whisk or a wooden spoon, then add the melted butter in 2-3 times. Stir until you get a smooth, lump-free batter. Combine the sugar and milk, alternating them and always mixing. Finally, add vanilla extract, grappa and if you also want lemon zest. the result, as you can see in the video recipe, will be a smooth and almost liquid batter. It's fine, will firm up during cooking.
Distribute all berries inside the tortiera: the tortiera must be covered evenly. Pour the cream over the berries. Bake the clafoutis at half height and cook for 10 minutes at 200 degrees static. Then lower the oven temperature to 170 degrees and continue cooking for another 25-30 minutes or until, inserting a toothpick in the center of the cake, will not come out dry and the surface of the dessert will not be golden. Sprinkle the cake with little caster sugar and let cool.
The berry clafoutis is very warm, but also cold: you can store it in the refrigerator and leave it at room temperature for 10 minutes before enjoying it. Bon appétit!
Store the clafoutis in the refrigerator: will keep up to 3 days. Don't put too many strawberries, perché sono molto deperibili in quanto ricche di acqua. Vi suggerisco di provare a preparare il clafoutis anche nella ricetta originale, con le ciliegie, con le prugne secche o, in season, con le albicocche.