Chocolate Pear Clafouti Recipes

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.

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.

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.

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.

CHOCOLATE PEAR CLAFOUTI

Steps:

• Preheat oven to 375 degrees. Butter a 10-inch round baking dish and sprinkle bottom and sides with 1 tablespoon sugar. // Melt 6 ounces bittersweet chocolate over a double-boiler and then allow to cool slightly. // Beat 3 extra-large eggs and 1⁄3 cup sugar in the bowl of an electric mixer fitted with paddle attachment or with a handheld beater on medium speed until light and fluffy. Lower speed and mix in 6 tablespoons all-purpose flour, 1½ cups heavy cream, ¼ teaspoon kosher salt, 2 tablespoons pear brandy and melted chocolate. Set aside for 10 minutes. // Peel and slice 3 firm but ripe pears, ideally Comice. Arrange pear slices in a single layer, slightly fanned out, in baking dish. Pour batter over pears and bake until top is golden and custard is firm, 35 minutes. Dust with cocoa and confectioners' sugar. Serve immediately, with a dollop of crème fraîche, if you like.

PEAR CLAFOUTIS

Steps:

• Combine the pear eau-de-vie and the honey in a bowl. Peel, core and slice the pears and toss with the mixture. Let sit for 30 minutes.
• Preheat the oven to 375 degrees. Butter a 10-inch ceramic tart pan or baking dish.
• In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar. Pour off the marinade from the pears and add to the egg mixture. Gradually beat in the flour, then beat in the yogurt, milk and salt.
• Arrange the pears in the baking dish. Pour on the batter. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm.

PEAR CLAFOUTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
• Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
• Pour batter over the pears in the baking dish.
• Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.