Strawberry clafoutis is a traditional French dessert known for its simplicity and deliciousness. Its texture is similar to a pudding. It is a very versatile preparation, as it can be served both warm and cold, and can be accompanied with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
One of the distinctive features of this dessert is the way the strawberries blend with the batter, creating a combination of sweetness and juiciness that delights the palate. Strawberries, being a juicy and sweet spring fruit, bring freshness to this dessert.
The preparation of strawberry clafoutis is very simple and quick. The batter is made with flour, sugar, eggs, milk, and lemon zest. The lemon zest can be replaced with vanilla.
During cooking, the batter gently envelops the strawberries, creating a kind of soft and delicious shell.
The final texture is a combination of creaminess and softness, with the sweetness of the strawberries blending harmoniously with the slightly pudgy base of the batter. When cut into slices, the clafoutis reveals flavorful strawberry layers embedded in a soft and tasty batter.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the preparation of strawberry clafoutis
- 3 eggs
- 100 g Type 1 flour
- 200 ml milk
- 80 g brown sugar
- 1 lemon zest
- 300 g fresh strawberries
- to taste powdered sugar
- 1 teaspoon baking soda
- to taste fresh water
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Springform Pan
- Parchment Paper
Steps for the preparation of strawberry clafoutis
To prepare the delicious strawberry clafoutis, start by cleaning the strawberries.
Remove the stem and fill a bowl with cold water enough to completely cover the strawberries and add about 1 tablespoon of baking soda to the water. Stir well until dissolved. Put the strawberries in the water and leave them submerged for a few minutes. You can gently move them with your hands to ensure that the water penetrates better.
After leaving the strawberries in the water for a few minutes, rinse them thoroughly under a stream of cold running water. Use your hands to gently rub the surface of the strawberries and remove any dirt or impurities. Once rinsed, you can gently dry them with a cloth or paper towel, cut them into pieces, and set aside.
Next, crack three eggs into a bowl and add the white brown sugar. Then with a hand whisk beat the eggs and sugar until creamy. Then slowly pour in the milk while continuing to whisk.
the flour type 1 sifted, a little at a time, and the grated zest of a lemon.
Finally the strawberries. Line a 22 cm springform pan with parchment paper, and pour the batter which will be quite liquid and bake at 350°F for about 40 minutes in the lower part of the oven. Before taking it out, do a toothpick test to check the cooking.
Once cooking is finished, take out of the oven and let it cool slightly. Serve at room temperature or cold and …
Enjoy your tasting from Barbara!
Storage and Tips
Strawberry clafoutis can be kept in the fridge for up to three days.
Before placing the parchment paper, wet it under running water and squeeze it well so that it adheres perfectly to the mold.
If you want a thinner clafoutis, use a 26 cm tart pan.
Bake the clafoutis in a preheated oven until golden and puffed. The cooking time may vary depending on the size of your pan and the power of your oven, so check the cooking periodically to avoid burning it.
Make sure to use ripe, high-quality strawberries to get the best flavor in the clafoutis. The strawberries should be well ripe but not too ripe, otherwise they could become watery during cooking.
Cut the strawberries into equal pieces so they cook evenly and distribute evenly over the batter. If the strawberries are particularly large, you can cut them in half or quarters, depending on your preferences.
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FAQ (Questions and Answers)
Why use type 1 flour?
Because it is less refined than type 00 and 0 and contains the nutritional principles of wheat
Can I use 00 flour?
Yes, in the same quantity.
