French dessert anyone? Of course, I learned from June Darville. The first time I re-lab from June Darville called Blueberries, pear and saffron clafoutis it on 16/10/2015.
As I refused to throw away expired cake flour; about 140g left. I think as hard as I could. And ah hah!!! Clafoutis only require 70 g. So, I made it again to be on save side; I had added cornflour to it as I read on google how to make cake flour with all-purpose flour and cornflour. It’s still nothing as near as June’s.
Well, the more practice the better it gets. Or perhaps with fresh cake flour would have help its rise not too flat. Perhaps I should add some baking powder or bicarb soda, so it won’t be flat. Next time will do that: cooking and baking needed some experimenting, exploring and creative too apart from just presenting picture on photo and eating well.
Well, it’s delicious, there’s also antioxidant as I had use blueberries and raspberries. There is something of me in it too. If you aren’t a sweet tooth like me reduce your sugar!!!
Enjoyed the lovely French dessert.
150 g blueberries
100 g raspberries
100 g castor sugar
70 g cake flour, sifted
2 Tbs cornflour, sifted
1 Tsp Vanilla extract
160 ml milk, lukewarm
2 large eggs
pinch of Himalaya Pink grinned salt
pinch of nutmeg
pinch of paprika
a few shakes of vanilla grinder
Butter to grease tart pan
Preheat 180 degrees C. Grease tart pan with Wash and dry berries. Break eggs into mixing bowl and add sugar in. Beat together until pale and foamy. Pour milk that I have microwave and set aside till its lukewarm and add vanilla extract. Beat to mix well again.
Using my sift equipment, I sift the flour, cornflour, salt, nutmeg and paprika. Beat until I get silky running and smooth batter. Let it stand for 10 minutes to thicken slightly then carefully spoon batter into prepared pan.
Gently push in blueberries all around to make a large circle. Then raspberries in to form a second circle and followed by blueberries to make another circle. Then raspberries. Repeat till circles are close. Shakes a few shakes vanilla grinder all over.
Bake it 40- 50 minutes until lightly golden and center is cooked. Clafoutis will puff up a little and then drop back when it’s cooled completely when removed from oven. Serve it cool with more berries and ice cream.
Check out my Blueberries, pear and saffron clafoutis recipe: https://helenscchin.com/2015/10/16/blueberries-pear-and-saffron-clafoutis/
Check out June original recipe: https://www.junedarville.com/pear-clafoutis.html
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