If you are already tired of our native pies and casseroles with berry and fruit fillings, try an exquisite dessert in the French style - clafoutis with plums.
It sounds mysterious, although in fact the recipe for plum clafoutis is very simple and accessible even for a novice housewife.
Clafoutis is a cross between a pie and a casserole with a delicate texture. As a filling, you can choose any fruit or berries - peaches, cherries, cherries, apples, etc. Today tochka.net invites you to bake plum clafoutis.
Plum clafoutis - ingredients:
- 400 g plums,
- 1 glass of milk,
- 1 cup flour,
- 2 eggs,
- 1 tbsp. spoon of butter,
- 4 tbsp. spoons of sugar,
- 10 g vanilla sugar,
- 1 tbsp. spoon of powdered sugar,
- a pinch of salt.
Clafoutis with plums - preparation:
Wash the plum, dry it, remove the seeds and cut it into small pieces - slices, plates or any shape.
Prepare the dough.
Beat eggs with sugar. Add sifted flour, vanilla sugar, salt and milk to the egg-sugar mixture. Stir until smooth. The dough should be liquid, with the consistency of pancakes.
Grease a baking pan with butter or line it with baking paper. Place the plums, lightly sprinkling them with sugar. In general, you can adjust the amount of sugar depending on the sweetness of the plums.
Pour the dough over the plums and place in an oven preheated to 170°C. After 15 minutes, reduce the temperature to 150°C. Plum clafoutis takes approximately 40-50 minutes to prepare. Check the readiness of the pie with a toothpick - if it is dry, the plum clafoutis is ready.
Sprinkle the plum clafoutis with powdered sugar and serve warm or chilled.
Bon appetit!
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In the original, cherries are taken with pits, which is not to everyone’s liking. If the fruits are large, they are cut into cubes, slices, and halves. The batter is mixed with beaten eggs and milk, the consistency being close to that of pancakes. To create the delicate structure of clafoutis with plums, peaches, pears, apples, milk is sometimes partially diluted, and sometimes completely replaced with milk cream or enriched with butter.
The obvious, not everyone’s favorite egg smell is eliminated with flavorings. Vanilla sugar, vanilla bean grains, natural and instant coffee, zest, ground cinnamon and other spices come to the rescue here. Flavor clafoutis with anything - stone fruits, fruits and berries are interchangeable and combine with different flavors.
Movable, close to a clafoutis soufflé with plums (cherries, cherries, etc.), it is difficult to cut into perfect edges. You have to either introduce a larger portion of flour, add starch, some third-party thickener, or, for the sake of taste and texture, put up with it. While expecting guests, bake the dessert in portioned forms, do not take it out and serve it to everyone personally.
Cooking time: 45 minutes / Number of servings: 6-8 / Mold with a diameter of 28 cm
Ingredients
- plums 400 g
- sugar 100 g
- butter 50 g
- flour 50 g
- eggs 3 pcs.
- vanilla sugar 10 g
- milk 400 ml
Preparation
A lot depends on the beating. Combine granulated sugar, vanilla sugar and eggs in a work bowl and beat with a mixer at high speed for 3-4 minutes. You can also try with a hand whisk, intensively, for a long time, increasing the volume of fluffy foam three times and dissolving the sugar grains.
We carry out the next revolutions with premium wheat flour. There is little flour here, only wheat. In fact, even this portion is arbitrary. For example, by deliberately reducing the calorie content of a dish, excluding all types of flour, fill miniature ceramic or silicone pots and molds; the omelette mass will still harden even without a gram of flour. When you want to bake a tall clafoutis with plums, with a stable, dense layer so that you can easily cut it like regular pies, you should thicken the dough. Let me remind you that you need more flour or starch, thickening concentrates. In my opinion, not all sweet dishes need external decoration - as the dessert hardens, it loses its creamy tenderness.
Lastly, pour in milk at room temperature and quickly stir until smooth. The plum clafoutis dough is ready.
Cherries are usually added fresh to the dough. You can do the same with plums. But, for example, Hungarian becomes more sour when baked. Therefore, I recommend pre-frying clean plum slices in butter with a pinch of sugar (and spices if desired) for 3-5 minutes, until reddened and softened.
Grease a refractory pan with a thick layer of soft butter (not margarine). The oil will mix with the dough and additionally imbue it with a delicious aroma. Please note that the diameter of the container will affect the height of the product.
We transfer the oiled and slightly caramelized plum pieces into the mold - evenly fill the entire area. Often, the dough is poured out first, dried in the oven for about 15-20 minutes until half-cooked and set, and then fruits and berries are placed on a stable crust.
Fill with liquid dough and place in a preheated oven, bake for about 40 minutes at 180 degrees until the top is golden brown. At first the fruits sink to the bottom, but then appear on the surface.
Let cool; it is customary to keep it in the refrigerator before serving.
Serve homemade clafoutis with plums for breakfast, afternoon tea, tea, on its own or with ice cream, chocolate-plum jam. Bon appetit.
Clafoutis is such an interesting dessert that came from France. It is prepared with many ingredients. However, dessert with plums is an interesting solution. For this dish, both yellow and red fruits are chosen. The main thing is that they are without bruises or stains. Choosing your recipe is not so easy, since this dessert can use vanillin, chocolate, and even additional fruit for filling. This unique pie can also be prepared in a slow cooker.
What is clafoutis? Filling options
Clafoutis with plums, for which there are a huge number of recipes, is something between a casserole and a full-fledged pie. In fact, the classic dish is prepared with cherries. However, options with raspberries, apples, peaches, and, of course, plums of different varieties are also popular. There are also clafoutis with savory fillings, such as egg or fish. However, clafoutis with plums is popular because the filling makes this dessert look very colorful. Many compare it to charlotte. In fact, there are certain similarities. However, to make sure, you should try the dish according to the recipes given below.
It is noteworthy that the traditional version of the recipe does not contain baking powder. However, those who often prepare this dessert with plums recommend using this ingredient. Otherwise, there is a chance that the dough will become soggy or sticky.
Dessert ingredients
This recipe is quite standard, one might even say classic. It just does not use baking powder. To prepare clafoutis with plums you need:
- 4 eggs;
- 600 grams of plums;
- 120 grams of sugar;
- four additional st. spoons of sugar for plums;
- a glass of milk, fat content from 2.5 percent;
- 120 g flour;
- powdered sugar for decoration;
- a small piece of butter.
If desired, you can add vanillin and cinnamon to get a more aromatic dish.
Clafoutis with plums: recipe with photos
The plums should be washed and pitted, cut into two halves. Some people prefer to remove the skin of the fruit, but this is not necessary. The baking dish is greased with vegetable oil and sprinkled with two tbsp. spoons of granulated sugar. Plums are placed on it, which are again covered with the same amount of sugar.
Now prepare the dough. Add sugar to the egg mixture and beat. Gradually add flour here, stirring so that no lumps form. Now you can add milk. Mix the product again. Now you can add vanilla or cinnamon. The dough turns out quite liquid, like for baking pancakes. Prepared plums are poured into it.
The clafoutis with plums, the photo of which looks quite appetizing, is baked for about half an hour. You can sprinkle the finished and slightly cooled dish with powdered sugar.
Chocolate treat: ingredients
To make chocolate clafoutis you need the following ingredients:
- Half a kilogram of plums.
- Half a glass of sugar.
- Armagnac - three tbsp. spoons.
- 4 chicken eggs.
- A glass of milk.
- Half a glass of flour.
- Salt - a quarter of a teaspoon.
- 30 grams of butter.
- Half a teaspoon of vanilla extract.
- Almond extract - on the tip of a teaspoon.
- A teaspoon of powdered sugar.
- 100 grams of chocolate, preferably bitter or dark.
- Cinnamon - a quarter teaspoon.
This recipe for clafoutis with plums is quite rich in flavor. It combines noble notes of dark chocolate and Armagnac. Vanilla and almond extracts only highlight these shades. In addition, if desired, chocolate can be replaced with milk chocolate, but then it is recommended to reduce the amount of granulated sugar, as the dessert will be too sweet.
Clafoutis with plums: recipe step by step with photos
Mix armagnac and one spoon of sugar in a bowl. Cut plums into halves, especially large ones into quarters, and remove the pit. Now the fruits are placed in this aromatic mixture for fifteen to twenty minutes so that the plums are soaked.
Place butter and dark chocolate in separate containers. They should be melted in a water bath until liquid.
The baking dish is greased with vegetable oil in a very small amount, but be sure to coat the sides. Plums are also placed here, trying not to put a lot of liquid. The syrup that remains is sent along with the eggs to a mixer, where the mixture is beaten. Milk, melted butter and dark chocolate, as well as almond and vanilla extract are also added here. Salt and half a glass of sugar are also added to the mixer. Then pour in the flour in parts. As a result, the dough will be homogeneous in structure, without lumps.
The resulting dough is poured into the prepared plums and the mold is sent to the oven. Clafoutis with plums is baked for thirty to forty minutes, the temperature should not exceed 190 degrees. When serving, sprinkle the finished dish with a little powdered sugar.
Recipe for a slow cooker. Ingredients
This recipe is not entirely traditional, since in addition to plums, pears are also used. So, to prepare this dessert you need:
- 300 grams of plums and pears;
- 3 medium-sized chicken eggs;
- two tbsp. spoons of flour, starch and granulated sugar;
- a glass of milk, 2.5 percent fat;
- 2 tbsp. spoons of baking powder.
Clafoutis is prepared in a slow cooker just as easily as in the oven.
Preparing dessert with plums and pears
To make the dough for this dessert fluffy, beat the eggs and sugar until the mass increases significantly in volume. Milk is also sent here and mixed again. Then you can add the remaining ingredients, namely starch, flour, granulated sugar and baking powder.
Grease the multicooker bowl with a piece of butter. Place pears and plums cut into pieces on the bottom. It is better to make the pieces approximately the same size so that the filling is homogeneous. Now the fruit can be filled with dough. The clafoutis is prepared in the “Baking” mode. It takes about fifty minutes to prepare. After the dessert is ready, it is better to leave it for fifteen minutes with the lid closed so that the structure of the dough becomes denser.
Clafoutis with cream
Another simple one with plum involves the presence of cream. You also need to have:
- half a kilo of plums, preferably yellow;
- 200 ml cream 10 percent fat;
- a little vanillin, you can also use vanilla sugar;
- 120 grams of flour;
- a teaspoon of baking powder;
- a glass of sugar;
- salt - a pinch;
- 30 grams of butter;
- 3 medium sized eggs.
In a separate bowl, beat eggs, salt and granulated sugar. Since the mass needs to rise, it is better to use a mixer. When the mixture turns into fluffy foam, add cream. Vanillin and baking powder are also sent here. Pour in the flour gradually so that the mass does not fall off.
Now grease the mold with butter. Also sprinkle with a little sugar. Now add the plums, which have previously been cut into pieces and pitted. Carefully pour the batter over the filling.
This dessert takes forty minutes to prepare. If you take not one large mold, but several small ones, the cooking time will decrease.
Clafoutis is a dessert that originates from France. However, every housewife can surprise her household with such a simple, yet delicious dish. Its secret is that with a minimum amount of ingredients, the taste of fruits and berries is revealed to the maximum. You can choose more complex recipes, for example, with chocolate. However, even the classic recipe is sure to please.
Today is another recipe from Tatyana. I’m already used to the fact that every time she surprises us with new delicious solutions, introducing us to French pastries. Today we have a simple plum pie. A recipe with a photo and detailed description will help you prepare this dessert in any kitchen. But as it turns out, the pie is simple but charming because it's a French clafoutis. If the preparation can be called simple, then its taste cannot be called simple and ordinary. This dessert is magical and delicious. It definitely needs to be prepared, because the French certainly know a lot about baking. You need to try this. Cook first, then taste.
I used to make French clafoutis with cherries, then I tried pear clafoutis in a cozy Odessa cafe on the seashore. But I didn’t have a real recipe, and in the cafe they offered me the chef’s author’s variation. Now we can touch the classics. This plum clafoutis is just the way the French prepare it. And that's great! It's delicious and elegant!
Fifth lesson of culinary school. Clafoutis with plums: recipe with photos
I've never tried clafoutis before. If you haven’t tried it, then I’ll tell you: it’s almost not a pie, but a soufflé, and not a soufflé, but a mousse, and not even a mousse, but a cream. Something like this, with fruit. The dough itself is pleasantly sweet and calm, and the fruit islands are sour and full of bright flavor. You can classify this as a dessert, but I’m such a fifa that I only allow myself this for breakfast. This is a completely indulgent breakfast.
The calories in this French clafoutis are not off the charts. It is simple to do, although it requires fifteen minutes of concentration. The most important thing is that it cannot be eaten warm. And it’s also not worth it when it’s cold. Clafoutis should be eaten after a night in the refrigerator. Then you'll lose your mind. And before that - a sweet omelet, and what did they find in it, perverts.
The principle is this: beat the eggs into a sweet foam, fix it with a little flour and boiling water and combat the obvious omelette egg taste with aromatic additives.
Originally, in the classic version (as far as I understood from the lecture), French clafoutis is made with cherries. At school we had to make a version by one great chef, Michel Guerard, with peaches and apricots. But peaches and apricots are seasonal products, so I replaced them with plums. You can also use apples. And pears. The main thing is that the fruit can keep its shape.
Ingredients
Filling ingredients:
- plums – 500 g
- sugar – 100 g
- water – 150 ml
- lemon – 1 pc.
Ingredients for hot infusion:
- sugar – 2 tsp.
- milk – 100 ml
- cream 33% and above – 150 ml
- vanilla – 1 pod
- Amaretto liqueur – 60 ml (can be replaced with another favorite liqueur or cognac)
- salt – 1 pinch
Ingredients for the dough:
- eggs – 4 pcs.
- sugar – 4 tbsp.
- flour – 50 g (this is not a typo)
Also needed:
- butter – 20 g (for greasing the mold)
Difficulty: easy
How to make a delicious plum pie
The recipe for clafoutis with plums is simple. The ingredients are simple. That's how they ask to be included in the pie. A mixer is a must for this cake. Without it, you're doomed to have giant biceps. We have 3 stages ahead of us. But first you need to turn on the oven at 180 degrees. By the time the dough is ready, and it comes very quickly, the oven must be hot, otherwise you risk reworking the dough. I remade it, so I insist: turn on the oven!
But first, for the plum pie, let’s boil the fruit in syrup. This stage will reveal all the best in fruits, ennoble unripe specimens, and make mature ones sparkle. To make the syrup, pour water into a frying pan and add sugar. I heat it up over high heat. 
I squeeze the lemon. The pits are not a big deal, because I have large plums and I can easily get them out later. But if there were cherries, then it would be better to squeeze the lemon through a sieve. 
While the syrup is boiling, I halved the plums for our plum pie. 
And I move on to the second stage: preparing the aromatic infusion. Why is it needed? The beaten eggs (and they will come later) must be brewed with hot liquid, then the suspension will stabilize and will not fall off, it will be airy. And secondly, it is necessary, as I said, to add taste and aromas to the omelette. We combine both solutions in one hot infusion. Place a mixture of cream and milk in a saucepan on the fire. 
I pour in the liqueur, add sugar, vanilla beans (or vanillin), and throw in a pinch of salt for depth of flavor. I leave it to heat to a boil. As soon as it boils, I immediately remove it and leave it to be saturated with each other’s aromas. Be careful: he might run away. 
The syrup has boiled, and I put the plums in it, cut side down. Cover with a lid, reduce the heat, and leave to simmer under the lid on low heat for 5-7 minutes. 
When the plums are ready, I take them out. You won't need syrup in the pie, but it may come in handy around the house. I licked the outside to understand the level of sweetness and acidity. 
The oven is almost hot. I move on to the dough for our delicious plum pie. Beat eggs with sugar with a mixer. 
Beat for 5 minutes or more until the volume increases 3 times. The result greatly depends on patience at this moment. What foam, such splendor. Just what you need for clafoutis dough. 
Without ceasing to beat, I pour in the hot infusion. I add flour. 
This is what the clafoutis dough looks like. It is even slightly more liquid than pancake. And very bubbly. Here you need to taste it for sugar and taste in general. 
I grease the mold with butter. 
I place the plums cut side down. It will be a very tasty plum pie. 
Carefully pour in fresh dough. 
And straight into the oven. It doesn't need to sit for a long time.
I bake at 180 degrees for 20 minutes. I'll get this. This is clafoutis, a simple French plum pie. 
The edges of the mold can be removed immediately. Carefully transfer to a plate when it has cooled down. And in the refrigerator. Eat in the morning, not earlier. 
I will be making plum clafoutis often from now on. The recipe is accessible and the preparation is quite simple. 
Prepare too. Bon appetit!
It is difficult to find a woman who does not know how to cook charlotte, casserole or pie. But if you create such desserts almost every day, then they can get pretty boring. Therefore, many housewives are looking for new recipes to surprise their family and guests. French clafoutis with plums is considered very tasty. His recipe is so simple that even a novice housewife can make a delicious pie. In general, clafoutis is a dessert with a delicate texture that cannot be called either a pie or a casserole. It's something in between. Moreover, it is not necessary to cook it with plums. You can use any fruit instead.
Ingredients
Plum 500 grams Milk 250 milliliters Flour 250 grams Vanillin 1 package Sugar 4 tbsp. eggs 2 pieces) Butter 50 grams
- Number of servings: 8
- Cooking time: 1 minute
Clafoutis with plums in a slow cooker: ingredients for clafoutis
To prepare clafoutis with plums from Julia Vysotskaya, you need to take the following ingredients:
- half a kilo of plums;
- 250 ml milk;
- 250 g flour;
- a packet of vanillin;
- 4 tbsp. Sahara;
- 2 eggs;
- 50 g butter.
How to prepare dessert correctly?
Any recipe with a photo of plum clafoutis indicates that first of all you need to prepare the fruit. To do this, the plum is thoroughly washed and dried. Then the seeds are removed from it and the fruits are cut into slices. After this, you can start preparing the dough. It should have a liquid consistency similar to sheet dough.
To do this, eggs are ground with sugar and beaten until white foam forms.
- You need to add flour, vanillin and milk to them.
- You can beat with a fork, mixer or whisk.
- The main thing is that the resulting dough has a uniform consistency.
- The baking dish should be small, 23-24 cm in diameter.
- It must be thoroughly greased with butter or covered with parchment paper.
- Place plums cut into slices at the bottom of the mold and sprinkle with sugar.
If the fruit is already sweet, then granulated sugar may not be used. If, on the contrary, they are sour, then its amount can be increased. Liquid dough is poured on top.
The oven must be preheated to 170 degrees. About 15 minutes after placing the mold in the oven, the temperature should be reduced to 150 degrees. The dessert needs to be cooked for 40-50 minutes. Using the same recipe, you can prepare clafoutis with plums in a slow cooker. In this case, select the “Baking” mode and bake the cake for an hour and a half. You can check its readiness with a toothpick or knife. A crispy golden crust should form on top. You can serve the dessert with tea or eat it as an independent dish.
