Description
Has long wanted to make clafoutis all the rules. The fact that met was more like an ordinary Apple pie, so could not understand what the difference is. Helped a recipe from pastry chef Alexander Seleznev with his detailed explanations. Learn more about the features of this dessert I will discuss below, but for now let's get to cooking. And for this we will need high-temperature portions molds, which we will file on the table, this dessert, like ramekins or form for keisha.
Ingredients
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Egg white
5 piece
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Flour
60 g
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Powdered sugar
160 g
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Butter
100 g
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Almonds
70 g
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Strawberry
200 g
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Leavening agent
10 g
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Vanilla
2 g
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Mint
10 g
Cooking
Prepare the necessary ingredients. Almond grind in a coffee grinder.
Here's the first trick. Oil for cooking the cake it is necessary not just to melt in the pan and heat to a boil, calcined and strain from the black sediment. The filtered oil has a delicate "nutty" flavor.
Proteins will beat into a soft mousse in a solid foam with half of the powdered sugar.
Mix butter, ground almonds, remnants of powdered sugar and vanilla. Mint is finely chopped.
To the mixture add the beaten egg whites and gently stir with a spoon from top to bottom, in a circular motion. At the end add mint. It will emphasize the taste of strawberries and will add a summer freshness to the dessert.
And now explain what is needed utensils. The fact that a true clafoutis is a "rustic" dessert and vynutit it from the form rovnenkie and Gladenkaya will not work. Yes, and it is customary to serve it to the table in the bowl in which it was baked and eaten hot right out of it. In this respect the most convenient ramekin kitchenware, heatproof porcelain or glass forms.
Form grease with oil, pour the batter and spread on top of strawberries. I foresee a question about frozen berries. In principle, you can use frozen strawberries, but when baking it will give a lot of water, will spread and dessert will be the first, not so beautiful, and secondly excess moisture will upset the balance of the test, and the result is not predictable.
Bake at 160° for 30 minutes, preferably in the convection mode. And if everything was done correctly, you will get a delicious dessert, a cross between a meringue and sponge cake with summer strawberry-almond flavor.
When serving, decorate with mint and strawberries.
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