Egg Yolks Recipe # 1 : Clafoutis

I made french macarons 10 times and I hate the waste of egg yolks. I got confused what should I do with this! I didn't prepare myself to make some cake which needs a lot of egg yolks such as Indonesian Lapis Surabaya Cake or Lapis Legit (somekind of layer cake). Who would eat that? My kids don't really like that kind of cake.

After googling around I found some ideas to use the leftover egg yolks. The first recipe I've tried was Clafoutis. And it's cherry season here (oohhh how I love this kind of fruit), I decided to make cherry clafoutis.



Clafoutis or clafouti (pronounced kla-foo-TEE) is a French country dessert from the Limousin region that has become very popular in North America. Traditionally it was made with the first sweet cherries of the season and the cherries were left unpitted so the kernels could release their delicate almond flavor as they baked (more about Clafoutis, here).

Actually that was not the first time for me making clafoutis. I did before with another flavor. Lemon and almond clafoutis. Yes! Not the real clafoutis I guess, because I didn't use cherry. But be creative, you can use another kind of fruits such as berries, rhubarbs, plums or peaches.


My first attempt on Clafoutis

I used the recipe from Joy of Baking.



Cherry and Almond Clafoutis

Clafoutis Batter:
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt
2 large eggs (I used 3 eggyolks)
2 tablespoons (30 grams) granulated white sugar
3/4 cup (180 ml) milk (I used evaporated milk)
1/2 teaspoon pure vanilla extract
(dita) silvered almonds

Plus:
1 pound (454 grams) fresh sweet cherries, pitted
1 tablespoon (13 grams) unsalted butter
2 tablespoons (30 grams) granulated white sugar

Directions :
Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven. Wash the cherries, remove the stems and pits.

For the Clafoutis Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit.

In a large 9- or 10- inch (23 or 25 cm) heavy nonstick ovenproof skillet melt the butter over medium heat making sure the melted butter coats the bottom and sides of the pan. When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter (2 - 3 minutes). Then sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns into a syrup (1 - 2 minutes). Pour the batter over the cherries (dita-sprinkle with silvered almonds) and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar and yogurt, creme fraiche or softly whipped cream.

Serves 2 - 3.