What is a clafoutis in French?
Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter.
What is a raspberry clafouti?
4.4 from 22 votes. Our raspberry clafoutis is a rustic, country-style French dessert made by topping fresh fruit with an egg custard and baking it until puffed and golden.
What fruit is in the French dessert clafoutis?
cherries
It’s typically made with cherries, but plums, peaches, blueberries, raspberries, and strawberries can all get the clafouti treatment (and, in the autumn, even sautéed apples and pears). It’s one of the easiest desserts around.
Where is clafoutis in France?
Limousin
It originated in the rural farming region of Limousin, France. While its date of origin is unknown, clafoutis increased in popularity and spread beyond Limousin in the nineteenth century, when chefs all over the country began baking the custardy dish.
Where did clafouti originate?
Clafoutis has a long history. Born in Limousin, in southern central France, a couple of centuries ago, it traditionally was made with black cherries.
What texture should clafoutis be?
This also comes down to personal preference, but clafoutis should be fairly firm to the touch but jiggly when you gently shake the pan. Over-baked you’ll have a chewy-eggy textured cake.
Where does clafoutis come from?
How to bake clafoutis with raspberries?
In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries. Bake for about 30 minutes, until the clafoutis is set and golden.
What is Raspberry clafouti made of?
Classic French Raspberry Clafouti. This raspberry clafouti recipe uses the fabulous addition of fresh, seasonal fruits swirled into the traditional vanilla custard batter. The secret to attaining a concentrated flavor is to roast the berries, evaporating extra moisture and intensifying the flavor, before layering them into the clafoutis.
How to make the best clafoutis?
Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries. Bake for about 30 minutes, until the clafoutis is set and golden.
How long do you cook clafoutis for?
Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).