Fresh plum clafoutis
Ingredients
- 3 cups 650g plums, weighed stone in and quartered I mixed with ripe peaches, but the plums were FAR superior in texture and sweeteness
- 4 large eggs
- 3/4 cup 170g milk or heavy cream I did a mix of crème fraiche, thick raw cream and whole milk
- 1/4 tsp salt
- 2 T 28g butter melted
- 1 tsp homemade vanilla extract
- 1/4 teaspoon almond extract
- 100 g organic coconut sugar
- 110 g organic T55 flour
- powdered sugar to dust on top or whipped cream or vanilla ice cream
Alternate version with sourdough (discard or active)
- 650 g fresh ripe plums
- 170 g sourdough discard or 375 g active sourdough starter – SEE NOTES (if using 375 g active starter, omit flour and milk/ fermented dairy)
- 3 large eggs
- 60 g clabber + 60 g kefir + 90 g yogurt (or creme fraiche)
- 56 g butter divided 28 g melted and mixed in wet ingredients & 28 g melted in dish in the oven
- 120 g coconut sugar
- zest of 1 organic lemon; rubbed into the sugar
- ⅛ t vanilla powder
- 1 t vanilla extract
- ¼ t almond extract
- ¼ t baking powder
- ¼ t salt
- 55 g flour (I used 25 g T55 and 30 g T65 spelt) omit if using active sourdough starter
Instructions
- Preheat the oven to 170℃. Lightly grease a 23 cm pie pan at least 5 cm deep. Place the fruit in the pan.
- In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar.
- Whisk in the flour, stirring until most of the lumps are gone.
- Pour the batter over the fruit.
- Bake the clafouti for 40-45 minutes, until a cake tester inserted into the center comes out clean.
- Remove the clafouti from the oven, and serve it in wedges or spoonfuls, warm or at room temperature.It tasted much better and the texture also improved after it cooled to room temperature. Hot straight out of the over was not so great.
- A dusting of powdered sugar, a dab of whipped cream or a scoop of vanillla ice cream suits it nicely.
- Store refrigerated for 2 to 3 days. But we finished it in one sitting!
Process for alternate version with sourdough discard
- Same technique as core recipe, but for baking follow this process:
- Preheat oven to 230°C and place a cast-iron skillet or deep pie dish inside the oven to preheat.
- Once the oven has heated, remove the skillet/ pie dish and drop in 2 tablespoons of butter. Roll the pan to coat it evenly. Add the batter to the hot pan and then drop in the fruit in an even layer.
- Bake the clafoutis for 15 minutes. Lower the temperature of the oven to 180°C and continue to bake the another 15 minutes or until the clafoutis is puffed, golden brown, and set in the middle.
Notes
Very slightly adapted from King Arthur Baking Easy Fresh Fruit Clafouti
Alternate version with sourdough discard based on this recipe:
If wanting to use active sourdough starter:
The Night Before — Feed Sourdough: If sourdough is kept at 100% hydration, feed with 100 grams of flour and 100 grams of water. Ferment the starter at room temperature overnight. (If you need to convert your sourdough to 100% hydration, mix 100 grams of flour with 100 grams of water and add 1/2 tablespoon of active sourdough starter before fermenting overnight).
Also interesting recipe using kefir and sourdough discard
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