Tag Archive: clafoutis

Well Seasoned

 © 2011 Viviane Perenyi GF Choco & Pear Clafoutis

The weather has been so unpredictable these last days.
It’s Spring.
Thunderstorm and hail one day and big blue sky the next one.
Lunching on salad today and soup yesterday.
Wooly in the morning and tee-shirt in the afternoon.
No time to be bored.

The change of season is more than welcome though and means introduction of new ingredients in the diet. I personally can’t wait for asparagus to appear on market stalls.
Fruit wise, we’ll have to be more patient and stick with the usual suspects for a while until exciting summer fruits arrive…

As I write these lines, it’s a perfect day. A granite kind of day. So different from the one when I baked the chocolate and pear clafoutis.

In the middle of the afternoon, suddenly, it felt like someone switched off the light. Thunderstorm. Soon followed by hail. Very intense and strong. Hailstones noisily smashed against the roof. In minutes, the pathway to our house, the deck and surrounding roofs were all white. Like a déjà vu.

Everything seemed so quiet afterward.
In the oven, the clafoutis was slowly baking and releasing a comforting smell of chocolate…

 © 2011 Viviane Perenyi Pears Still Life
 © 2011 Viviane Perenyi Choco Pear Clafoutis
© 2011 Viviane Perenyi GF Pear and Chocolate Clafoutis

Adapted from that recipe, this version is made of buckwheat flour which goes really well with chocolate and give an interesting texture too.

Chocolate & Pear Clafoutis

– 100g buckwheat flour
– 2 eggs
– 70g brown sugar
– 1tbsp cornstarch, sifted
– 1tbsp unsweetened cocoa powder, sifted
– 25cl milk (1cup)
– 70g dark chocolate melted
– 60g unsalted butter melted
– 2-3 pears, cored and sliced
– A pinch of salt
– 1tbsp of rum
– Lemon juice to sprinkle pears

Preheat oven to 175°C.
In a bowl mix together the flour, salt, cornstarch and cocoa. In an other bowl whip eggs and sugar for a minute. Add the flour mix step by step and keep on whisking. Add melted butter mix well and then add melted chocolate and rum. Pour milk and stir.
Pour batter in a well greased cast iron skillet or individual ramekins. Top with pears slices or wedges. Bake for 45 minutes or 35 minutes if small portions.

La suite en français…


Objet de Convoitise

Copyright © 2010 sinemage

The day after I’ve seen the coconut flour on the shelf of that shop, I couldn’t think of something else.
I’ve already coveted expensive nice pair of shoes, bag, or garment; but food, not really. And especially not a flour. At least until that day.
It’s the smell that stuck in my mind.
So, I was just happy when I finally could smell it in my own cupboard.

Not long after, a series of baked goods using this flour followed, including those muffins

Sinemage Rhubarb Cake Coconut Flour

Copyright © 2010 sinemage

Because this cake is based and adapted from this clafoutis recipe, the texture is dense, rich and pudding-like.

With Spring now on, vivid rhubarb stalks grace every market stall. I have a soft spot for this vegetable. Usually I make a jar or two of compote.
This time, I gently stewed it with palm sugar, bringing a tangy and colourful addition to the cake.

In my plate or outside, I just love Spring colours…
So I’ll be back soon, with captures of the blooming time !

Copyright © 2010 sinemage

Coconut and Rhubarb Cake (makes 3 cakes of 12cm diameter or one of 24cm diameter)

80g coconut flour
250ml coconut cream
3 eggs
70g palm sugar (about one block) finely grated
1 pinch of salt

3-4 rhubarb stalks, cut in 1cm pieces
60g palm sugar

Preheat oven to 190°C. In a bowl, mix together coconut flour, grated palm sugar and salt. Add eggs, one by one, mixing after each addition. Pour in coconut cream and mix to have a smooth batter. Scoop equally the batter in tins (greased if necessary). Bake for about 30 minutes. Remove from the oven and wait 5 minutes before turning out of the tins and allow to cool upside down on a wire rack.

In large and shallow saucepan, over a low fire, cook lid on, rhubarb pieces and palm sugar for 15-20 mintutes or until just soft.
Lay rhubarb pieces on top of each cake, drizzle with remaining syrup and serve.

La suite en français…

Little Snack For Two

Apricot and Peach

When Paprika came back home, yesterday afternoon, the clafoutis was still warm, ready to be served.

The recipe said ‘serves 6’, but somehow we ate the whole clafoutis as a late afternoon snack !

Traditionally prepared with cherries, I baked this clafoutis with apricots and peaches.
It’s simple, easy and versatile too.

Apricot Peach Clafoutis

We were ready then to go to the Botanic garden for a free jazz concert
And it was crowded ! We didn’t get a chance to see the stage, but still managed to hear the songs…

Apricot Peach Clafoutis

Apricot & Peach Clafoutis

– 300g fruits
– 3 eggs
– 100g flour
– 70g brown sugar
– 25cl milk
– 60g unsalted butter
– A pinch of salt
– 1 vanilla pod, split and grated
– 1 tsp of rum

Rinse, stone and cut apricot and peach // Preheat oven to 180°C // In a tart dish or a cast iron fry pan, place the butter and let it melt in the oven // In a bowl, whip together eggs, salt and sugar. Add vanilla and sprinkle flour and keep on whisking. The batter should be smooth // Remove the fry pan from the oven and pour melted butter in the batter. Add milk and mix well. Add rum and mix again // With a paper towel brush the remaining butter on the side and bottom of the fry pan // Pour the batter and place pieces of fruits // Bake for 45 minutes (or until golden on the top) // Sprinkle icing sugar on top and serve still warm.

La suite en français…