Clafoutis with prunes

Category: Bakery products
Kitchen: french
Clafoutis with prunes

Ingredients

Pitted prunes 300 BC
Milk 225 ml
Cream 33% 225 ml
Eggs 4 things.
Wheat flour 75 g
Powdered sugar 75 g
Cognac 30 ml.
Butter 1 tbsp. l.

Cooking method

  • Soak prunes in cognac for 20 minutes.
  • Whisk the cream with an electric mixer until firmly in the foam (be careful not to interrupt!) I did it the 2nd time.
  • Beat eggs with powdered sugar until the volume doubles, add milk, sifted flour, carefully add whipped cream.
  • A wide form (I have a d24cm form) lay out with paper, grease with oil (you can not lubricate).
  • Squeeze the prunes lightly, put them on paper in one layer (I divided it in half, laid it cut down)
  • Put the dough on the prunes (it should turn out to be quite liquid).
  • Bake in an oven preheated to 200C for 25-30 minutes.
  • Allow to cool in the mold. Turn onto a plate. Free from paper.
  • Very fast and delicious !!
  • Lyrical digression:
  • Clafoutis is a light French pie. In the lassic version, it is made from cherries, but this recipe uses prunes. You can serve hot, warm, and cold - in any case, you will not go wrong!
  • From the book by Julia Vysotskaya "Eating at home. Baking"


dopleta
I also often make a similar dessert (not knowing that it is clafoutis, I call it a fruit omelette) with various fruits. I just add vanillin.
m.cher
Can you please tell me if you can replace prunes with plum jam?
Omela
m.cher , welcome to the forum! I don't think jam will work. Clafoutis is prepared with either fresh or canned fruit (no liquid). And the jam in its consistency is still watery. IMHO.
m.cher
Thanks for the answer. Pliz, advise something simple and quick, otherwise I'm really a young baker, but I want to make an edible valentine for my parents (and myself, of course).
Joy
Mistletoe, please tell me what the dough looks like in taste and consistency?
Omela
Marine, well, you asked !!!! The consistency is like a dense soufflé. I don't even know how to compare it to taste ... Also, probably, a soufflé ..
Joy
That is, is it something so wet?
Omela

Let's say not dry ...
Joy
I found a recipe for clafoutis with cherries. I decided to look at our forum - what if someone has already done it? And it's you. But in my version, nothing is whipped in general - it says "mix everything except cherries." And there is more flour and almost 2 times less cream. So vague doubts about that recipe tormented me.
Omela
Quote: Joy

And there is more flour and almost 2 times less cream.
There will be a normal pie! Bo clafoutis is a dessert, there should be very little flour there.
Joy
Thank you, Ksyusha, I'll do something in the afternoon.
Samanata)
please tell me. and if you make it in a multicooker, bake the same amount?
Omela
Samanata, I did not bake in the MV, but I think that the time should be doubled.

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