Chocolate clafoutis | Jamie Oliver chocolate recipes (2024)

FAQs

How do you know when clafoutis is cooked? ›

How Do I Know When My Clafoutis Is Done Baking? Once your clafoutis has turned golden brown on the top, you can test for its doneness. Insert a toothpick in the middle of the clafoutis, avoiding any cherries. If it comes out clean, you can take it out of the oven.

To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.

With your clafoutis perhaps reduce the cooking time by five to 10 minutes or turn the oven down by 10 degrees. Make sure the eggs are the right size as too much egg white to flour will make a more rubbery texture.

Should Clafoutis be Runny? The perfect cherry clafoutis is custardy, not runny. It'll be moist, but the center shouldn't be liquid or runny. Too much fruit can cause runny clafoutis, so if the center of your clafoutis is uncooked after baking, you may want to use less fruit in the future.

You may now be wondering what the difference is between ganache and icing. They're both used to top cakes, so you may assume that they're very similar. However, this isn't actually the case. In contrast to icing, ganache contains cocoa solids, so it is usually thicker and heavier.

Ganache is a mixture of chocolate and cream in equal parts by weight. In its most basic state, ganache is made by simmering cream, pouring the hot cream over chopped chocolate, and then whisking the mixture until the chocolate is entirely melted and incorporated.

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

When baking Puff Pastry, note that it's done when it's golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.

To ascertain, when is the right time to remove them, perform a toothpick test. You should see a few crumbs stuck to the tester, not a greasy smear of batter. The edges should also feel firm to touch (crispy), and the surface, soft when pressed with no spring. Now, you can confidently prepare your favorite pastries.

Pastries are done when they are baked to a nice golden brown, unless they contain chocolate, coffee, or something else that makes it difficult to tell. They should be crisp on the bottom, not soft or soggy. If they involve batter, a tester inserted in the center will come out clean or with only a few crumbs.