Clafoutis of quetsche plums with chestnut flour

A simple dessert to enjoy the summer season of good season in season. With chestnut flour that goes well with the quetsches.

I offer you a vacation recipe here that liked everyone, quickly photographed with my phone. No culinary styling so but a pretty terracotta dish of a holiday home and an easy and quick tasty recipe. Do not be able to use this recipe and adapt it in a classic version with the flour of your cupboards or gluten -free and use the plums you find.

Some information on chestnut flour

The chestnut flour has a fairly marked taste, which can vary from one brand to another depending on the quality of the chestnuts.

The chestnut flour is naturally gluten -free. It has a very low binding power and tends to dry out pie pasta but gives fluffy cakes containing eggs. So you can use it in pancakes, breads, cakes, madeleines, muffins, desserts, sauces or velvety creams. Alone or often in combination with another flour (wheat, spelled or full rice to stay on a gluten -free association).

Be careful for the conservation of chestnut flour. Put it in a hermetic jar and consume within 6 months. As it can tend to rancid the ideal is to keep it in the refrigerator. Even in the freezer said a Corsican producer.

Clafoutis ingredients

Eggs, a little flour (wheat flour or flour mix of your choice), more or less sugar depending on the chosen fruits, milk, butter (salted or soft with a pinch of salt).

And of course seasonal fruitsa lot of fruit. You can play on associations for example apricot fishing, apple grape or choose a single fruit such as cherry, plum, strawberries … if you use frozen fruitsbe sure to have them thawed well and drain them before I do not distress the dough too much. Above all, do not throw this defrosting juice, it will be perfect in a yogurt, for example, cooking an apple compote or even drinking.

Which mold to use for clafoutis

Absolutely as you want: terracotta mold As in this recipe, glass mold,, Metal or aluminum mold for a little retro side, or even silicone mold If you want to avoid butter and flour your dish or unmold the clafoutis and put it on a nice serving dish. Note, however, that the metal and aluminum molds lead the heat more, the cooking time will then be a little faster.

What cooking time for a well cooked and gold clafoutis?

As always everything depends on your oven but also on the type of dish used and the thickness of your dough and fruit layer. But in general plan to bake at 180 ° C tour for 30 to 40 minutes.

The variants of this clafoutis recipe

Instead of chestnut flour:

If you don’t have chestnut flour or if you don’t like it, you can prepare this clafoutis with only wheat flour or the one you usually use for your clafoutis, shoulder flour For example.

For a gluten -free clafoutis:

Replace the wheat flour with rice flourideally full rice. Possibly almond powder but I am not a very fan.

What plums to use?

The quetsches go very well with the particular taste of the chestnut but you can choose other plums: Grenadine red plums, queens Claude or Mirabelles. If you choose large plums, you will have less waste with the nuclei so can increase the amount of fruit a little if you find that your clafoutis is not stocked enough.

For clafoutis lovers

The great classic, the traditional recipe is of course the cherry clafoutis as our grandmothers did, but the cherry season is so short! I admit that personally I make clafoutis throughout the year, with the same base of dough, sometimes slightly adapted as here, and with more or less sugar depending on my fruits, more or less ripe. Not too much flour to keep a soft and soft texture close to the blank. You will find on this site in addition to the cherry clafoutis, a clafoutis red fruit and rhubarb and a clafoutis pear and chocolate.

And other recipes with chestnut flour

I offer pancakes with chestnut flour that have a crazy success every time and a chocolate pear cake with chestnut flour too.