Quetsches plum clafoutis with chestnut flour

A simple dessert to take advantage of good seasonal plums during the summer season. With chestnut flour which goes divinely well with Quetsches.

Here I offer you a holiday recipe that everyone liked, quickly photographed with my phone. No culinary styling therefore but a pretty terracotta dish from a holiday home and a tasty, easy and quick recipe. Don’t hesitate to use this recipe and adapt it into a classic version with flour from your cupboards or gluten-free and use any plums you find.

Some information about chestnut flour

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

Chestnut flour is naturally gluten-free. It has a very weak binding power and tends to dry out pie crusts but gives softness to cakes containing eggs. You can therefore use it in pancakes, breads, cakes, madeleines, muffins, dessert creams, sauces or veloutés. Alone or often in combination with another flour (wheat, spelt or brown rice to stay on a gluten-free combination).

Be careful when storing chestnut flour. Put it in an airtight jar and consume it within 6 months. As it can tend to go rancid, the ideal is to store it in the refrigerator. Even in the freezer, said a Corsican producer.

The ingredients of clafoutis

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

And of course seasonal fruitlots of fruit. You can play with associations for example peach apricot, apple grape or choose a single fruit such as cherry, plum, strawberries… If you use frozen fruitbe sure to defrost and drain them beforehand so that the juice does not soak the dough too much. Above all, do not throw away this defrosting juice, it will be perfect in yogurt for example, cooking applesauce or even to drink.

Which mold to use for clafoutis

Absolutely as you want: terracotta mold like in this recipe, glass mold, metal or aluminum mold for a little retro side, or even silicone mold if you want to avoid buttering and flouring your dish or unmold the clafoutis and place it on a pretty serving dish. Note, however, that metal and aluminum molds conduct heat more, so the cooking time will be a little faster.

What cooking time for a well-cooked and golden clafoutis?

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

Variations 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 just chestnut flour. wheat flour or the one you usually use for your clafoutis, spelled flour For example.

For a gluten-free clafoutis:

Replace the wheat flour with rice flourideally brown rice. Possibly almond powder but I’m not a big fan.

Which plums to use?

Plums go very well with the particular taste of chestnuts, but you can choose other plums: red plums Grenadine, Reines Claude or Mirabelles. If you choose large plums, you will have less waste with the stones so you can increase the quantity of fruit a little if you find that your clafoutis is not filled enough.

For clafoutis lovers

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

And other recipes with chestnut flour

I offer you chestnut flour pancakes which are a huge success every time and a chocolate pear cake with chestnut flour too.