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Clafoutis
Date added: November 8, 2007
- Servings: 3 change
- Calories per serving: 2,579
- Prep time: 20
- Cook time: 45
Ingredients
Sweet Dough Base
- 2 cup shortening, frying, reg, hydrog soybean & cttnsd oil
- 1 cup butter, unsalted
- 1 tsp salt, table
- 3 cup sugar
- 3 eggs, whole
- 1 tsp vanilla extract
- 3 cup flour, pastry, white, unbleached, enrich, stone ground
Clafoutis Filling
- 2 tbsp flour, all purpose, bleached, enrich
- 1 cup sugar
- 4 eggs, whole
- 150 ml cream, whipping, 35% b.f.
- 200 ml milk, whole, 3.5%, homogenized, w/add vit d
Recipe Method
Sweet dough base
1. Grease and line a 9 inch fluted flan tin with baking paper. Place butter, shortening and sugar in a big mixing bowl, beat it until light and creamy. Add eggs and vanilla together, mix it well. Sift in flour into the mixture, mix until just incorprated. Put in the refrigerate for 15 minutes. Preheat the oven to 325F. Dust some flour on the table and roll out the dough to fit the 9' flan tin. Put in refrigerate for 15 minutes. Cover with crumpled greaseproof paper. Bake for 10-15 minutes, or until the sweet dough is lightly golden.
Clafoutis filling
1. Bring all the ingredients in a big bowl, and use a whisk mix all together. Strain the mixture into a jug. Spread some frozen reapberry over the pastry base. Pour the mixture over the raspberry. Bake at 300F for 25 minutes, or until firm. Cool completely before transferring to a plate.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 2,579 | 129% |
| Fat 166g | 256% |
| Cholesterol 767mg | 256% |
| Sodium 980mg | 41% |
| Carbohydrates 267g | 129% |
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