Description
French desserts are a great many, and each is unique. Clafoutis is one of them. It is not just delicious, but easy, simple cooking and "peasant origin" does not detract from its French charm. Considered a classic clafoutis with fresh cherries with pits. There are peach, Apple and pear, the fruits are cut into pieces the size of a cherry. I offer the option of chef Lionel levy - tender, flavorful clafoutis with candied olives, whose taste is radically different from pickled, and not dominant, but at the same time makes a spicy touch and a memorable finish.
Ingredients
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Olives
75 g
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Sugar
150 g
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Butter
75 g
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Chicken egg
2 piece
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Yolk egg
3 piece
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Milk
150 ml
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Flour
25 g
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Almonds
100 g
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Salt
0.25 tsp
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Vanilla
0.25 tsp
Cooking
Boil 300 ml of water. Rinse olives from brine and blanch in boiling water for 5 minutes, then rinse and drain in a colander.
To connect with 75 g of sugar and 300 ml water in a saucepan, bring to the boil, add the black olives.
Reduce the heat to medium and cook for 2 hours in a saucepan with the lid on. Remove the pan from the heat and cover with pan.
When the olives are cool, again cover the pan with a lid and keep them in the syrup at least a day (but not longer than three days). Here are candied olives work.
Lightly beat 2 eggs with melted butter.
Grind in a food processor or blender with peeled almonds 20 grams of sugar.
And combine them with the egg-oil mixture.
Beat until fluffy 3 egg yolks 55 g sugar and vanilla.
Continue to whisk or on slow speed of mixer, gradually adding the milk, flour and salt.
Pour the resulting batter into almond mixture and mix well.
Put the dough in a greased form with a diameter of 20 cm.
Evenly spread out the candied olives across the surface of the dough.
Bake the clafoutis in a preheated 180 degree oven for 40 minutes. Ready dessert sprinkled with powdered sugar and serve, because clafoutis is more delicious while warm. However, it is also good cooled.
I invite you to enjoy this delightfully delicate dessert and fall in love with its taste!
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