Clafoutis sa kajsijama / Clafoutis with apricots

Clafoutis with apricots and semolina

How was clafoutis with apricots first made?

As someone who used quality and original homemade ingredients many times, I personally think that there is no substitute for homemade puff pastry. When I say quality and original ingredients, I mean the butter the French use to make puff pastry.

The butter is called “beurre sec de tourage”, which in translation means dry butter for folding the dough, that is, to knead puff pastry. This butter has higher percentage of fat – 84%. President makes this kind of butter, which is excellent for puff pastry because at the end of baking the pastry is very crunchy 🙂

For me, fresh puff pastry from supermarket or any other frozen puff pastry belong to the same category.

They are a good substitute for at least two reasons.

The first one is the speed of preparation, and the other one is that you may not get 1000 leaves, but you will get at least 500, which is still fine.

What do you need for clafoutis with apricots?

You need puff pastry, defrosted or the fresh one from supermarket if you don’t want to make it yourself. But, before you put it to bake, you should leave it be for 1 hour in the tart ring and in the fridge.

Eggs, semolina (you can substitute it with flour, I didn’t try it, but maybe you can also use some ground biscuits, almond flour), apricots or cherries or some other fruit.

Clafoutis with fruits

Pay attention when choosing fruit. The more watery it is, the more flour or semolina you should put.

Then, sweet cream (or half milk, half sweet cream) and sugar. The best one is cream with 35%.

In total, you need 1 hour to make clafoutis with peaches, together with the cooling. Don’t forget the tart ring of Ø 22 cm.

This is an excellent option with coffee and tea.

How to make clafoutis

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