Recipe French Chocolate And Pear Clafoutis

CLAFOUTIS WITH CHOCOLATE AND PEAR

Steps:

• Preheat your oven to 180 °C.
• Start by cracking the eggs in a bowl, pour sugar and whisk until the mixture whitens and get fluffy.
• Meanwhile combine cocoa with flour.
• Add chocolate-flour into the egg-sugar mixture, whisk until smooth. Pour the milk and mix again, making circles from the center and incorporating milk little by little to avoid any lump.
• Peel, seed the pears and cut into cubes or slices.
• Grease the baking tin with butter, arrange pears at the bottom, cover with the clafoutis preparation and cook for 30 to 40 minutes.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

CHOCOLATE PEAR CLAFOUTIS

Steps:

• Preheat oven to 350°F (180°C). Lightly spray a 9½-inch enamel-coated cast-iron baking dish or skillet with cooking spray.
• In a large bowl, whisk together warm cream, eggs, flour, melted chocolate, granulated sugar, almond extract, and salt. Let stand for 10 minutes.
• Pour half of batter (about 1½ cups) into prepared dish.
• Bake for 10 minutes. Pour remaining batter into dish, and top with 3 sliced Poached Pear halves. (You will have 1 pear half left over.) Fan pears, letting stems join in center. Bake until soft and set in center, about 30 minutes more. Let cool for 20 minutes before serving. Dust with confectioners' sugar, if desired.
• In a large saucepan, combine wine, cinnamon stick, almond extract, cloves, salt, and cardamom. Add pears. If pears are not covered with poaching liquid, add enough water to cover. Cook over medium heat until pears are tender, about 1 hour. Strain pears from liquid; let cool before using.
• To slice pears, cut diagonally from bottom to halfway up neck in ¼-inch slices. Fan slices out before placing in batter.

RECIPE: FRENCH CHOCOLATE AND PEAR CLAFOUTIS

Steps:

• Arrange a rack in the middle of the oven and heat to 400°F. Coat a 10-inch cast iron skillet with the butter and set aside.
• Place the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds. Add the flour, cocoa powder, and salt and pulse until just incorporated, 5 to 7 pulses.
• Arrange the pear slices in a single layer in the prepared pan, fanned out in a circle. Pour the batter evenly over the pears, then sprinkle the chopped chocolate on top.
• Bake until the clafoutis is set, puffed, and light golden-brown around the edges, about 35 minutes. Place the skillet on a wire rack and let cool for 15 minutes. Cut into wedges or scoop and serve warm.

PEAR CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
• Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
• Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
• Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.