 |
|
|
 |
 |
 |
 |
 |
 |
 |
 |
Yield:
9-10 slices from a 10" spring form
pan
Summer
Cherry Clafoutis
Pâte Brisée
- 1
pound all-purpose flour
-
1 teaspoon salt
-
9 ounces unsalted butter
-
5 ounces cold water
Filling
- 3
cups milk
-
1-1/4 cups sugar
-
1 teaspoon vanilla
-
2/3 cup all-purpose flour
-
5 eggs
-
1-1/2 pounds cherries
|
Wine
Suggestion
1997
Cabernet Port, Justin Vineyards, 'Obtuse', Paso
Robles
|
For the pâte brisée,
cut chilled butter into pieces. Combine flour and salt.
Add to butter mixture until butter is broken up. Add cold
water; mix until dough comes together. Chill as needed.
Pre-bake pâte brisée in a spring form pan.
Combine milk, sugar and vanilla in a saucepan. Bring to
boil, simmer 2-3 minutes and cool. Blend eggs into flour.
Work until smooth. Gradually add milk mixture. Pour into
shell, filling it 3/4 full. Add cherries. Add remaining
batter, if necessary. Bake at 325-350°F for 50-60
minutes until puffed and golden. |
In a mixing bowl over a gentle
double boiler melt the butter, extra bitter chocolate, cocoa
and Valrhona chocolate, stirring occasionally. Do not let it
get too warm, just above room temperature.
Combine the vanilla extract, salt and egg yolk and mix into
the chocolate mixture. Whip the egg white and cream of tartar
to stiff peaks, then add the sugar. Gently fold about a quarter
of the whipped whites into the chocolate to lighten it. Then
gently fold the chocolate into the remaining whites. Gently
spoon the batter into individual baking tins (Chef Denton bakes
them in "baba au rhum" molds. You can also make them
in muffin tins) that have been buttered and floured. Fill them
to about two thirds full. Place the tins in the refrigerator
for at least two hours, but as long as overnight.
Take the tins directly from the refrigerator and place them
in a preheated 400°F oven and bake for 10 minutes. Remove
from the oven and invert the tins onto the serving plates. Gently
lift the tins and the cakes should remain on the plate. If they
should stick to the tins then run a small knife around the edge
of the tin and attempt to unmold the cake once again. Serve
immediately with orange ice cream.
Orange Ice Cream
Yield: 4-6 servings
- Zest
of 2 oranges
-
6 ounces sugar
-
1 cup milk
-
1 cup cream
-
8 egg yolks
-
4 ounces sugar
-
2 cups cream
-
1 cup orange juice
Make an infusion of orange zest, sugar, milk and cream, bringing
to a scald and letting sit for at least an hour, or overnight
in refrigerator. Bring infusion to a boil.
Whisk together yolks and sugar. Temper hot infusion into yolks,
then return to pot and cook over medium heat, stirring until
liquid coats back of a spoon. Pour through strainer into a bowl
containing cold cream and orange juice. Chill base completely,
then turn in ice cream machine.
|
|
|
|
