Gentle, damp and fragrant French pie of clafoutis – one of magnificent variations of a pudding. Though it is possible to put in clafoutis also other stone fruit, traditional he is baked from fresh, best of all seasonal cherry.
Recipe of cherry clafoutis
For pie which will be enough for six portions it is required to you: — 500 g is fresher than some cherry;
— 75 g of icing sugar; — 3 tablespoons of brandy;
— 20 g of a desi; — 2 tablespoons of a refiner syrup; — 50 g of flour; — 2 eggs; — 270 ml of milk not less than 2.5% fat;
— salt pinch; — 3 drops of almond essence; — dried peel about ½ lemons. Though initially in clafoutis put small, tart and sour cherries of a grade a griotte, over time they were replaced by sweet dessert cherries. Culinary specialists didn't come to a consensus about whether it is worth taking from stone berries. Someone says that it is awfully inconvenient to spit out them all the time while others consider that stones give to the baked cherry necessary taste also aroma. Whatever you sided, stalks at cherries should be removed. Then to put fruits in a bowl and to press down slightly. It is necessary to press so that in cherry juice was emitted, the skin slightly burst, but fruits nevertheless kept the form. In crumpled cherry pour in brandy, strew with two spoons of icing sugar, mix and cover or a polyethylene film. Leave for 2 hours.
Warm an oven to 180 wasps. Grease the 25th centimetric baking dish and lay out cherry in one layer. It is the best of all to use a form with thick walls — porcelain or pig-iron, will approach and flew down. Strew berries with a half of sugar and shake a form that grains covered cherries from all directions. Sift flour in a bowl together with salt and the remained icing sugar. Kindle oil, and — shake up eggs. Mix a sifted flour with eggs, milk and oil, vent damp, smooth dough. Add to it essence and a dried peel. Pour out in the prepared form over cherry and bake within half an hour, then strew with a refiner syrup and bake some more minutes while sugar doesn't form a crust. Ready clafoutis — slightly damp inside.
Clafoutis with the almond test
Even more fragrant turn out clafoutis if to bake him with the almond test perfectly suitable to cherry. Take it: — 400 g of cherry; — 50 g of ground almonds; — 2 tablespoons of wheat flour; — 100 g of icing sugar; — 2 whole eggs; — 2 yolks; — 20 ml of cream. Spread out the washed-out berries with remote shanks in the oiled form. Shake up eggs with yolks and cream, add a thin stream icing sugar and flour. Accurately implicate ground almonds. Fill in the berry received by weight and bake clafoutis in the oven which is in advance warmed up to 180 wasps within 30-35 minutes until pie becomes beige-golden. Give warm.