Tag: Clafoutis

Cherry Clafoutis recipe.

I fell in love with Clafoutis a few months ago and vowed to create a recipe that matched the one I had in Norfolk. It’s a French dessert made with a custard (or batter mix to you and me) which is baked in a really hot oven until all puffed up.

There’s a lot of talk on-line about whether you should bake a traditional Clafoutis with fresh cherries that still have their stones in or whether the stones should be removed. I have tried it both ways and do think that it tastes better when the stones are left in. The cherries get so soft that they are easy to remove when you eat a slice.

It’s a really quick and easy dessert to make. Every recipe I tried said it is best served warm  straight from the oven. It does taste good then, but I had some the next day which I warmed through in the microwave for 20 seconds and it was even better.  Let me know what you think.

Cherry Clafoutis recipe

Clafoutis ingredients

50ml Kirsch

150g Fresh cherries (or tinned if they’re out of season)

300ml milk

55g caster sugar

3 eggs

1 tea spoon Vanilla essence

75g Plain flour

10g butter

icing sugar to dust

How to make Cherry Clafoutis

I used fresh cherries but you can use tinned ones or other fruits too. Soak the cherries overnight in the Kirsch. You can soak them for a couple of hours but the taste is so much better when they are really infused.

Pre-heat your oven to 180°C.  Mix the wet ingredients together then add the dry. Whisk it up so it’s light and fluffy. Add any Kirsch that hasn’t been absorbed into the cherries into the mix. You can blend the ingredients together in a food processor,  but I did it by hand. It only takes a couple of minutes and saves on the washing up.

Pop your empty pie dish in the oven for 10 minutes to warm it through then remove and add the butter. Coat the dish thoroughly with the melted butter. This stops the Clafoutis from sticking to the edges and adds to the flavour. The edges are my favorite bit. Pour in half the batter mixture and bake for 10 minutes. This is so that the cherries don’t sink to the bottom when being baked.

After 10 minutes remove the dish, add the cherries and the remaining batter. Put back into the oven and bake for a further 40 minutes. When it is done it will be all puffed up at the edges and lovely and brown.

Remove from the oven and sieve icing sugar all over the top. Slice up and serve warm with or without cream.  If you want to make this recipe even richer you can swap half the milk for double cream.

enjoy! 

p.s. I used the Madagascan vanilla extract and it was as I suspected. Deelish!

Paul Hollywood’s How to Bake – book review

If there was ever a man to teach me how to bake its’s Paul Hollywood. I mean is it me or does he have the bluest eyes on TV? Now I know that I should start a book review with “This is what this book is all about” but really! You can’t get past them. Anyone who watched the ‘The Great British Bake off’  series (new series is starting tonight by the way!) will know what I ‘m talking about.  (There! Secret crush dealt with. Now onto the book)

How to Bake,

By Paul Hollywood

I have a confession to make. Before getting my hands on this book I had never made bread, or rolls, or buns or anything with yeast in it before! So, this is the perfect book for me! It has all those “I want to make bread recipes in it” and they are really simple to follow. Step pictures always help I find! Don’t you?

Paul says that baking bread is not difficult. “It’s all about mastering the techniques”  And it’s true! Check in tomorrow to see how my first loaf turned out.

So, What’s in the book

Every chapter has tons of techniques, ingredients, the tools you need as well as baking advice. Paul’s years of knowledge is evident throughout and his tone is really coaxing. He makes you feel like you can make any bread with ease.

The chapters

Getting started with bread

This is where you learn about what each ingredient does when baking bread. It’s the science bit that I always want to understand but no one usually includes in a baking book. You can see how to do all the different techniques from kneading and mixing to rising and knocking back the dough (great if you have had a stressy day!) There’s also a list of the basic tools that you’ll need – don’t worry, if your a keen baker you’ll have most of them already.

How to knead bread

Basic breads

Now the fun starts. There are so many great recipes here that you won’t know where to start. White cob, soda bread and Cholla loaf are the ones I am going to start off with.

Sourdough

Of course I had heard of sourdough, but I didn’t really know what it was. Now I do, I can’t wait to try it. It takes forever to make but is well worth the effort from the look of it. There are 15 sourdough recipes in this chapter! I think I’ll start with the basic sourdough and move on from there!

Croissants, Danish & Brioche

Now, I remember seeing the contestants on ‘Great British Bake off” making croissants and being astounded by how much butter was in them. I couldn’t believe how there was any dough at the end of all the kneading and not just a pile of butter!  I vowed to stay clear or become the size of an elephant. That lasted about 2 weeks till I was on a shoot. Croissants are the staple breakfast on any shoot!

This chapter is not for the dieters out there. Pain au chocolat, frangipane, Creme Patissiere, Apple brioche!!!!!! I can’t go on! Just know that there are 14 deeeeelicious recipes to choose from.

Biscuits, puddings & cakes

This chapter is bursting with thirty three fab recipes that I either haven’t seen for a while or have a Paul twist to them.  I was very excited to see Clafoutis there after my trip to Norfolk a few months ago. There’s also carrot and almonds cheese cake, raspberry and passionfruit muffins and spiced coffee and date cake as well as a few traditional bakes like Victoria sponge, scones and buttery shortbread biscuits. In short theres loads to choose from.

Clafoutis Monique

Tarts & Pies

I never make pastry in a food processor as my mum always taught me to use the warmth of your hands to blend the ingredients together. Paul says exactly the same thing. He gives loads of hints and advice throughout all the chapters. Each pastry recipe states where it’s best used- be it a tart, pie or a pasty. I’ve been wanting to make Lemon meringue pie for a while now and this one looks seriously good. Each level is nice and thick! There’s puff pastry, short crust pastry as well as ingredients for sausage rolls, Pithivier, Peacan and chocolate pie and Flamiche to name but a few!

Lemon Meringue pie

Directory page – self explanatory!

What I like about the book.

The colours and layout throughout the book are really good. They give baking bread a modern touch. I love the punchy oversized fonts used for each chapter. The step by step shots are also perfectly placed, just when you need to see how your dough should look or how to knead it- there’s a picture to show you.

There’s no getting away from the fact that some breads need a lot of time to prove, but my mouth was literally watering when I first looked through this book. I love bread and I love cheese so the thought of putting the two together is just too yummy to resist. So in short. I’m sold on bread. Although I’m more of an instant baking results sort of person, there are plenty of recipes where you can leave the dough overnight and pick up where you left it in the morning.

I can’t wait to get started. Can you?

Check out other reviews on Amazon by clicking on the picture link below or see See Paul in action here

P.S. Check out Paul Hollywood’s White Cob loaf recipe here.

What exactly is Clafoutis?

A few weeks ago Tim and I went to Norfolk for our friend Charlotte’s wedding. Norfolk is beautiful and I wish we could have stayed longer than just a short weekend.
We stayed at a hotel in Blakeney which is on the North Norfolk coast. It was raining when we arrived. It was raining a lot! We braved the seafront anyway and took a windswept stroll. On the way back we decided which pub to have our dinner in. We chose the The White Horse.  As we walked into the seemingly empty pub we were asked if we had booked. They “squeezed” us into the empty conservatory and pretty quickly it became surprisingly very full. It would seem that Blakeney has the best food around and every pub/restaurant/hotel in the area get’s booked up in advance. Good job we headed out to fill our tummies so early in the evening!

As this is a baking blog I’m not going to bore you with what we both ate. I’ll just say that egg and local asparagus were involved in the started and neither Tim nor I could finish our main meals. Seriously large portions!

Dessert, not surprisingly is my favourite part of any meal and the menu on offer here was fantastic. I love to try out new dishes on a menu. It’s so boring to see the same old stuff time and again. When it came to choosing I knew exactly what it had to be.

Clafoutis

What’s for dessert?

Before I tell you about dessert I should let you know that I have a small addiction to diet coke, well not really diet coke, Dr Pepper, but it’s not easy to come across, especially when you’re looking at a dessert menu! On the menu under”Saving the best till last...“, number three was “Wild Morello kirsch soaked cherry Clafoutis, Coca Cola syrup, toasted almonds and Creme Fraise

Well, I was convinced on the spot that this was the pud for me. I had absolutely no idea what a Clafoutis was but it had a Coca Cola syrup – the first I time I had ever seen this done- and it sounded French which meant great taste and probably very fattening! What could go wrong?

The Clafoutis

When it arrived I was really impressed. I mean who wouldn’t want a mini skillet all to themselves? 10/10 for presentation. Don’t you think it looks great?

So what is Clafoutis?

Clafoutis is a ‘flan type batter with cherries and powdered sugar‘ according to Wikipedia. Am I the only person to not know what it is? Have you heard of it? I’ve Googled it since and come up with a ton of recipes which I can’t wait to try out. Apparently experts say that you should leave the cherry stones in when baking as it adds to the flavour so, I’ll be giving that a go when I make it.

Needless to say it was deelish! This dish was the perfect balance of cake and pudding. The Coca Cola syrup didn’t really taste of the black stuff, but it was lovely anyway and now I’ve discovered a new pudding. Do you have a great Clafoutis recipe? If so please let me know!

all gone Clafoutis

So, next time you’re in Norfolk, it’s definitely worth checking out the The White Horse pub. Fantastic grub and the perfect end to a wet and windy walk along the Norfolk sea!

EmmaMT

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