What is a klapoti, pronounced "kla-FOO-tee"? Calfoutis is a traditional French fruit dessert, usually with the addition of black cherries and vanilla pudding. Rich in cream and eggs with very little flour, reminiscent of baked pudding or flan in its texture. this is it. A really big name for a simple dessert. Any fruit of the season can replace the traditional cherries, starting with pears and plums and ending in our case. with apples. It can come as dessert or as breakfast. You will get to pick.
We made Calfoutis before with berries and honey. Also an option. First we make the batter and put it aside to rest. it needs a few minutes. Second. We cook the apples in toffee.
After the apples have softened, we transfer them to a bowl. Clean the pan slightly and pour the batter into it. Arrange the apples in it and put in the oven for 25-30 minutes.
That's it. When the pastry comes out of the oven it is high. See?
Then it starts to lose height.
Allow it to cool slightly. Sprinkle powdered sugar with love. Drizzle with reserved toffee sauce before serving. The rest is history.
A word before When the kalputi comes out of the oven it droops and loses its height.
An old recipe of Claire Saffitz
Apple Caramel Clafoutis Ingredients
4 eggs
1/2 Cup of brown Sugar + 1/3 Cup of brown Sugar
1/3 Cup of flour
1/2 Teaspoon of Salt
1 1/2 Cups of half-and-half
2 Tablespoons whiskey, bourbon, rum, brandy, or any other liquor
2 Teaspoons vanilla extract
4 Baking apple. Pink Lady or Granny Smith (about 2 pounds total)
6 Tablespoons unsalted butter, divided
Powdered sugar (for pan and dusting)
אופן ההכנה
Heat the oven to 400 degrees. Arrange rack in the center of the oven.
In a large bowl, whisk well eggs and half a cup of sugar until the sugar dissolve and the batter is smooth. Add flour and salt and mix well. Stream in half and half and keep mixing until all ingredients are well combined. Add 2 tablespoons of liqueur and 2 teaspoons of vanilla extract. mix well. Set aside.
Remove all of the peel, then stand apples upright and slice down along core, working all the way around to remove big lobes of flesh. Cut lobes lengthwise into 1"-thick slices. Discard peel and cores; set aside slices.
In a heatproof pan (it goes into the oven later) on medium heat, put 5 tablespoons of butter and a 1/3 of a cup of brown sugar. Add 3 tablespoons of water. Mix well until butter melts and the sugar dissolves. Increase the heat to medium-high and bring the mixture to a gentle boil. Cook, without stirring but occasionally swirling skillet, until toffee is thickened and bubbles are slightly slower to pop, about 2 minutes.
Add the apples to the toffee sauce and coat the apples with it. Cook the apples for 10-15 minutes until apples begin to soften. Remove the pan from the heat and transfer the apples and sauce to a bowl. Set aside.
Rinse skillet under cool water to remove any toffee residue, don’t bother to wash it. Dry skillet well, then use remaining 1 Tbsp. butter to coat bottom and sides in a thin layer. Dust buttered surfaces with powdered sugar and tap out excess.
Mix the batter in the bowl again and pour it into the pan. Strain the apples from the toffee sauce (do not throw away the sauce) and place the slices in the batter evenly.
Put the pan in the oven for 20-25 minutes or until the batter is high and has a deep golden brown color on edges. Carefully remove the pan from the oven and let it cool for at least 10-15 minutes. The pastry will look puffy but will sag after a few minutes. Sprinkle some powdered sugar and drizzle toffee sauce over the pastry.
That's it. You did it.
