Home Party Dessert Recipe
3/08/2014
Pear Clafouti
5 T unsalted butter, melted, divided
4 Anjou pears, peeled, halved, cored, cut crosswise into thin slices
4 large eggs
1 cup whole milk
1/2 cup sugar
6 T all purpose flour
2 T brandy
1 t finely grated lemon peel
1 t vanilla extract
1/8 salt
>how to make<
*Preheat oven to 325 degrees.
*Generously butter 10" glass pie dish.
*Heat 1 T melted butter in heavy large skillet over medium high heat.
*Add pears and saute until soft and beginning to brown about 8~10 minutes.
*Cool pears in skillet.
*Blend eggs, milk, sugar, flour, brandy, lemon peel, vanilla, and salt in blender until batter is smooth.
*Add remaining 4 T melted butter and blend to combine.
*Arrange pears in prepared dish.
*Pour batter over.
*Bake clafouti until set and puffed and brown on top about 55~65 minutes.
*Cool at least 15 minutes.
*Serve clafouti warm or at room temperature.
-serves 8-
Note: I found this recipe in "bon appetit Desserts".
5 T unsalted butter, melted, divided
4 Anjou pears, peeled, halved, cored, cut crosswise into thin slices
4 large eggs
1 cup whole milk
1/2 cup sugar
6 T all purpose flour
2 T brandy
1 t finely grated lemon peel
1 t vanilla extract
1/8 salt
>how to make<
*Preheat oven to 325 degrees.
*Generously butter 10" glass pie dish.
*Heat 1 T melted butter in heavy large skillet over medium high heat.
*Add pears and saute until soft and beginning to brown about 8~10 minutes.
*Cool pears in skillet.
*Blend eggs, milk, sugar, flour, brandy, lemon peel, vanilla, and salt in blender until batter is smooth.
*Add remaining 4 T melted butter and blend to combine.
*Arrange pears in prepared dish.
*Pour batter over.
*Bake clafouti until set and puffed and brown on top about 55~65 minutes.
*Cool at least 15 minutes.
*Serve clafouti warm or at room temperature.
-serves 8-
Note: I found this recipe in "bon appetit Desserts".
Labels: clafoutis recipe, pear clafouti recipe
8/08/2010
Cherry Clafoutis Tartlets
Cookie Crust Pastry:
3/4 cup cold unsalted butter
1 1/2 large egg yolk
1 1/2 cup all-purpose flour
1/3 t salt
3/4 t vanilla extract
1/3 t cup sugar
Cherry Clafoutis:
500g dark cherries
3 T kirschwasser
90g sugar
3 large eggs
1 vanilla bean
90g all-purpose flour
175ml plain yogurt
pinch of salt
>how to make<
(crust)
*Preheat the oven to 375 degrees.
*Put all the ingredients in a food processor and process until the dough forms a ball, about 10 seconds.
*Lightly butter or spray with vegetable oil the insides of miniature muffin pan.
*Ｄｉｖｉｄｅ ｔｈｅ ｄｏｕｇｈ ｉｎｔｏ １８ ｐｉｅｃｅｓ ａｎｄ ｐｒｅｓｓ ｅａｃｈ ｐｉｅｃｅ ｉｎｔｏ ｔｈｅ ｍｏｌｄ．
*Cut out small pieces of foil and place them on each tartlet crust and put some weight beans.
*Bake the shells for 15 minutes.
*Carefully remove the foil.
*If the crust has puffed, press it down gently with the back of a spoon.
*Bake the crust about 5 minutes longer to partially bake it.
(Cherries)
*Toss the cherries with the kirsch and 2 T of the sugar in a bowl.
*Let stand for 30 minutes.
*Drain the liquid from the cherries and beat together with the eggs, the seeds from the vanilla bean, or the vanilla extract, and the remaining sugar.
*Slowly beat in the flour.
*Add the yogurt and salt.
*Mix together well.
*Arrange a few cherries in each partially baked tartlet shell.
*Pour in the batter.
*Bake in a 400 degrees oven for 25 minutes, or until the tops are browned and the filling firm.
*Cool on racks.
Cookie Crust Pastry:
3/4 cup cold unsalted butter
1 1/2 large egg yolk
1 1/2 cup all-purpose flour
1/3 t salt
3/4 t vanilla extract
1/3 t cup sugar
Cherry Clafoutis:
500g dark cherries
3 T kirschwasser
90g sugar
3 large eggs
1 vanilla bean
90g all-purpose flour
175ml plain yogurt
pinch of salt
>how to make<
(crust)
*Preheat the oven to 375 degrees.
*Put all the ingredients in a food processor and process until the dough forms a ball, about 10 seconds.
*Lightly butter or spray with vegetable oil the insides of miniature muffin pan.
*Ｄｉｖｉｄｅ ｔｈｅ ｄｏｕｇｈ ｉｎｔｏ １８ ｐｉｅｃｅｓ ａｎｄ ｐｒｅｓｓ ｅａｃｈ ｐｉｅｃｅ ｉｎｔｏ ｔｈｅ ｍｏｌｄ．
*Cut out small pieces of foil and place them on each tartlet crust and put some weight beans.
*Bake the shells for 15 minutes.
*Carefully remove the foil.
*If the crust has puffed, press it down gently with the back of a spoon.
*Bake the crust about 5 minutes longer to partially bake it.
(Cherries)
*Toss the cherries with the kirsch and 2 T of the sugar in a bowl.
*Let stand for 30 minutes.
*Drain the liquid from the cherries and beat together with the eggs, the seeds from the vanilla bean, or the vanilla extract, and the remaining sugar.
*Slowly beat in the flour.
*Add the yogurt and salt.
*Mix together well.
*Arrange a few cherries in each partially baked tartlet shell.
*Pour in the batter.
*Bake in a 400 degrees oven for 25 minutes, or until the tops are browned and the filling firm.
*Cool on racks.
Labels: cherry clafoutis, clafoutis recipe, cookie crust pastry, tartlet recipe
