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Cherry pie & blueberry clafoutis

post #1 of 10
Thread Starter 

Cherry pie & blueberry clafoutis

 

Pastry; making you own pastry by hand is such fun and it takes almost no time to make. This is pâte sablée parfumée made from 180 g flour, 110 g butter, 75 g fine sugar, 40 g almond powder, 1 egg and 1 pinch of salt. Add all ingredients to a bowl and cut and mix with a knife first. Then rub between your fingers to make it look like breadcrumbs. Add the egg and fold in with a fork. Make a ball, flatten it and wrap in plastic film. Rest the pastry for at least 2 hours in the fridge. Pastry was blind baked for 15 minutes, then baked for another 10 minutes and baked with the filling for another 25 minutes. Mold is 24 cm diameter.

 

Filling; take the stones out of the cherries, roll in 100 grams of sugar, add 50 grams of butter to a frying pan and sauté the cherries while shaking the pan. Add a good dash of kirch eau-de-vie and let cook until the alcohol is evaporated. Squeeze the juice of nearly 1/2 a lemon over it (or to taste). Leave to cool, strain but preserve the jus.

Appareil; beat 3 whole eggs with 20 cl cream and the juice of the sautéed cherries (total amount of liquid was approx. 30 cl). Add 2 large tbsp. of flour, add 2 tbsp. of sugar (or to taste).

Add the cherries to the pie pastry, pour the appareil over it. Bake at 180°C.

 

To be eaten still a bit warm or cold.

 

Cherry pie 1Cherry pie 2

Cherry pie 3Cherry pie 4

Cherry pie 5Cherry pie 6

 

I had quite a lot of appareil left. Seemed like the perfect base for a clafoutis with the fresh blueberries I had bought. Add appareil to a few individual portion dishes after putting in a handful or so of fresh blueberries. Bake at 180°C until just done; a little remaining wobble is the goal.

 

Bleuberry clafoutis

post #2 of 10

Is almond powder the same as almond flour only finer?

post #3 of 10
Thread Starter 

I believe they are 2 different names for the same product, Ross. Almond powder (or flour) is always a bit coarse; it's the yellow-ish powder on top in the first picture. Nothing more than 100% ground blanched almonds.

post #4 of 10

I have never made cherry clafouti before, although I have a recipe from Bon Appetit that I've hung on to some time now.

My understanding is that this dish is simular to a custard, so with that knowledge, is the center a bit too loose?

post #5 of 10

It's actually very similar to a crepe batter, according to my French neighbor. I haven't found hers to be custardy at all. Hers are mostly cherries with just enough batter to hold them together. 

post #6 of 10
Thread Starter 

The cherry pie I posted above is not a clafoutis at all. A clafoutis has no pastry. There is a little resemblance with clafoutis in the filling of that pie, that's why I used the left-over appareil for those 2 blueberry clafoutis, which have no pastry.

 

A clafoutis is mostly served luke-warm or cold. When served warm, the filling will feel somewhat loose. When served cold, you can easily cut a slice off. The pie that I served was still a bit warm, so the center was a bit creamy. The next day, a left-over piece was set completely.

 

The following dish is a clafoutis I made  with jarred plums. You can make clafoutis with a range of fruits, either jarred or fresh. Many times clafoutis aux cérises is made with jarred cherries!

It is quite a simple dish. As said, no pastry involved. The appareil base is 2/3 cream, 1/3 milk and eggs in a ratio of one egg per 100 ml of fluid. Plus a bit of flour (25 grams per 100 ml fluid) to make it more stable and a bit of sugar. That's it, except for a small dash of kirch eau-de-vie when making cherry clafoutis. So simple!

 

For the clafoutis below; 200 ml cream, 100 ml milk, 3 eggs, around 50 grams of sugar, around 75 grams of flour. Put the jarred plums in an oven dish or, when using fresh ones, cut them in two and remove the stones; they are now ready to go in the clafoutis, uncooked. Pour the appareil over it and bake until lightly golden. Serve warm or cold with some icing sugar on top. In this case I reduce the jar juice until syrupy. The clafoutis was served cold.

 

  

Clafoutis with prunes

post #7 of 10
Quote:
Originally Posted by kaneohegirlinaz View Post

I have never made cherry clafouti before, although I have a recipe from Bon Appetit that I've hung on to some time now.
My understanding is that this dish is simular to a custard, so with that knowledge, is the center a bit too loose?

Lady K.... very much resembles a batter cobbler.
So simple!
I just thought we were burned out on cherries!
The price dropped again so tasted a few and OMGravy!
Even sweeter that just a few days before and at $2.35 per lb just could not pass up!
Stuffed into the few jam jars that have not had jam put in them and added a nice vodka!
Still have more and thought to fill a crock and add sugar then let them sit.
My mom used to do that and after a few months they turned boozy?
What is that called as cannot find a recipe.

mimi
post #8 of 10

but @flipflopgirl isn't the center suppose to be set? the recipe I have says to insert a knife, if it comes out clean, your done... No?

and if you come back to :

 

Cherries are in!
started on 06/27/14 last post 07/12/14 at 7:31pm 21 replies 255 views

I did mention that recipe for my cherry vodka; as to adding sugar, like your mom may have done, I've seen cherries, sugar, vodka or brandy, but I ramble, come back towards the light sissy ;) 

post #9 of 10
@kaneohegirlinaz

I only made the clafoutis once as I ended up eating almost the entire thing by myself and yes it was sorta soft set while still warm and the last little bit was kinda rubbery.
But a really good rubbery.
Maybe I didn't cover it properly after the mid nite sleep walk snack lol!

mimi
post #10 of 10
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post
 

but @flipflopgirl isn't the center suppose to be set? the recipe I have says to insert a knife, if it comes out clean, your done... No?

 

What's the use of me answering when you ignore my answer to your question in post #4? Please tell me if you're not interested in my replies, it will save me unnecessary work.

 

FYI;

Your post #4;

"My understanding is that this dish is simular to a custard, so with that knowledge, is the center a bit too loose?"

 

My reply from post #6;

"A clafoutis is mostly served luke-warm or cold. When served warm, the filling will feel somewhat loose. When served cold, you can easily cut a slice off. The pie that I served was still a bit warm, so the center was a bit creamy. The next day, a left-over piece was set completely."

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