Clafoutis is a very easy cake to make, which allows to be helped by children to make it! But here are some tips for a successful apple clafoutis.
Clafoutis with mellow apples: how to succeed?
Cherry clafoutis is a very famous cake and very easy to prepare. Although traditionally cherry, clafoutis comes in many versions with other fruits, including apples. To obtain a successful apple clafoutis, you must choose three medium-sized apples, very ripe and well sweetened. To improve the result, cut them into small cubes and make them caramelize in the pan in butter before putting them in the preparation. Another little tip: butter the mold and sprinkle it with sugar before putting the appliance on. You can also sprinkle the sugar clafoutis halfway through cooking. As for the recipe for clafoutis, it is very simple. After having prepared the mold as we have just advised you, put your oven to preheat to 180 ° C. Meanwhile, mix vigorously 3 large eggs, 75 grams of sugar and a packet of vanilla sugar. Add 75 g cornflour (it will make the clafoutis softer than the flour) and a tablespoon of oil (or 20 g of melted butter). In parallel, warm 25 cl milk and 20 cl whipping cream and mix with the rest of the appliance. Make sure there are no lumps, add your apples and pour into the pan. Cook for about 25 minutes, cooking with the tip of a knife.
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Light apple clafoutis: a light dessert easy to improvise
Apple clafoutis can be lightened with a few tips. First of all, you have the option of replacing whole milk and cream with skimmed milk (or vegetable milk such as oat milk, rice milk, etc.). You can also decrease the amount of sugar in the cake by replacing it with some agave syrup. You can also put honey instead of sugar, but in this case think of reducing the quantities a little.
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Clafoutis with apples by Cyril Lignac: the chef's recipe
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In its version of apple clafoutis, chef Cyril Lignac incorporates lemon juice (and the zest of half a lemon) and a spice that goes perfectly with the apple: cinnamon. The small difference with the previous recipe is that apples are not incorporated into the dough. They are placed after half of the apparatus has been poured into the mold and they are then covered with the second half of the dough. In addition, Cyril Lignac likes to introduce almond powder, pistachio, hazelnut, etc. in its preparations and it must be said that adding 50 g of almond powder is perfect for apple clafoutis.
The best recipe for apple clafoutis: how to decline this classic?
The recipe for apple clafoutis, as you have seen, is not very complicated. You can easily revisit it by adding your personal touch without distorting it. Here are some examples of variations that you can test according to your desires:
- replace cow's milk with a mixture of plant milks, especially vanilla soy and almond milk, which go very well with apples;
- replace apples with seasonal fruits, knowing that almost all fruits can be prepared in clafoutis by adapting a little the recipe (apricots, nectarines, peaches, red fruits, plums, pears, etc.);
- instead of sugar, test the maple syrup;
- if there are no children at the table, complete your device with a soup spoon of calvados or rum;
- make a salty clafoutis by removing sugar, fruits and vanilla from your preparation and replacing them with a salty mixture such as a tapenade and cherry tomatoes (normal for a clafoutis!), diced goat cheese and grilled zucchini in the pan, a leek fondue and herbs … be creative!
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