Best Clafoutis Aux Poires Recipes

CLAFOUTIS AUX POIRES

Steps:

• Preheat the oven to 400°F. Begin by whisking the eggs with the in the bowl of a stand mixer. Once the yolks are broken up, gradually stream in the 2/3 cup of sugar with the mixer speed on medium-low.
• Add in the flour, salt, cognac, heavy cream, whole milk, spices, and vanilla. Whisk for 2 to 3 minutes until combined and starting to foam.
• Let the batter rest in the bowl for 10 minutes. Meanwhile, prepare a 10-inch oven-safe pan by rubbing softened butter all over the inside of the pan. Add the 2 teaspoons of sugar and move the pan from side to side to evenly distribute the sugar along the inside of the pan.
• Peel, core, and cut the pears into 8 large wedges each. Place the pear wedges in the pan. Pour the batter over all the pears just until the batter reaches just about near the rim of the pan (about 1/2" to 3/4" below the rim).
• Bake the clafoutis for approximately 40 to 45 minutes until it's golden brown. If desired, turn on the broil setting for the last 2 to 3 minutes to get the top extra crispy and dark brown. Serve the clafoutis warm (not hot).

FRENCH PEAR CLAFOUTIS (CLAFOUTIS AUX POIRES)

Steps:

• Gather the ingredients.
• Preheat an oven to 350 F.
• Butter a 9 x 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
• In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, nutmeg, and salt until it forms a smooth, thin batter.
• Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2 to 4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
• Transfer the dish to a heatproof surface and arrange the pears over the hot batter. Pour the remaining batter over the pears and bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
• Sprinkle the confectioners' sugar over the finished clafouti and serve it warm.

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)

Steps:

• Combine milk and vanilla bean in a pot and steep for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
• Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
• Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
• Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

CLAFOUTIS AUX POIRES

Steps:

• Preheat the oven to 400 degrees F.
• Place the seeds from the vanilla bean and the 2 teaspoons of sugar in a small bowl and mix thoroughly. Butter four 10-by-1 1/2-inch baking dishes and dust each of them with the vanilla sugar. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, and then on low speed add the 2/3 cup sugar, the flour, salt, heavy cream, milk, grated anise and pear brandy. Mix for 2 to 3 minutes until smooth, and then let the batter rest for 10 minutes.
• Meanwhile, peel, quarter, core and slice the pears and place the slices in a single layer on the bottom of each baking dish. Pour the batter over the top. Bake until golden brown, 40 to 45 minutes. Sprinkle with lime zest and serve warm.