Sunday 17 August 2014

Blueberry Flaugnarde

Blueberries are on the cheap here. I bought a few punnets of blueberries and decided to make Blueberry Flaugnarde.

This Blueberry Flaugnarde is a variation of the Cherry Clafoutis that I did earlier. A clafoutis is a french dessert from the Limousin region in central France. Traditionally, cherries are used for this dessert. The fruits are topped with a pancake-like batter, baked until the batter has set with nicely browned and slightly puffed edges, then served warm with a coat of confectioners sugar dusted on top. It has a custard-like texture and is best eaten on the day.

Though cherries are used traditionally, clafoutis can also be made with other fruits like blackberries, blueberries, raspberries, apples, plums, peaches, pears or cranberries. The amount of sugar used will have to be adjusted depending on the sweetness of the fruits used. When other kinds of fruit are used instead of cherries, the dish is properly called a Flaugnarde.

The method of making this Blueberry Flaugnarde is exactly the same as a Cherry Clafoutis. The blueberries are macerated in sugar for about 2 hours before placing them in the baking dish. For the batter, you can either use a blender to blitz the batter ingredients or whisk the wet and dry ingredients in a bowl by hand. The recipe also require you to butter and coat the inside of the dish with sugar. Do not omit this step as the sugar on the sides will help the batter rise up the dish.
Macerating the blueberries in sugar
Preparing the baking dish by buttering and coating the insides of the dish with sugar
Preparing the dry ingredients : sifted flour; sugar and salt
Gathering my wet ingredients
Add wet and dry ingredients and whisk batter by hand till smooth    

Pour batter over macerated blueberries in the prepared baking dish

The flaugnarde will deflate a little after it has been cooled
It's a really easy dessert to make. The only difficult part was I had to control my urge to start eating it when it's out of the oven after baking for 30 minutes. Do allow the dessert a good 30 minutes to cool down before eating it. It's all puffed up when out of the oven but will deflate once it has cooled down. You can serve with confectioners sugar dusted on it, or with a dollop of yogurt, ice-cream or whipped cream. I omitted all these and just have it on its own. 
Blueberry Flaugnarde
makes a flaugnarde in a 9" round baking dish

For the Macerated Blueberries
1 punnet blueberries
2 tbspn sugar

For the Baking Dish
15g unsalted butter
2 tbspn sugar

For the Batter
75g plain flour
3 tbspn sugar
Pinch of salt
20g unsalted butter, melted
250ml milk
2 eggs
1/2 tsp vanilla extract

For Decoration (I omitted)
Confectioners sugar (for dusting)
Scoop of ice-cream; or yogurt; or whipped cream

1. Macerate the blueberries with sugar for at least 2 hours.

2. Butter baking dish and coat the insides of the dish with sugar. Set aside.

3. Preheat oven to 180C.

4. Sieve plain flour. Whisk in sugar and salt. Set aside.

5. Melt butter. In a mixing bowl, add the melted butter to the milk and eggs. Beat well.

6. Add in the dry flour mixture to the wet ingredients and whisk will smooth.
Note: Alternatively, place all batter ingredients in a blender and blitz till smooth.

7. Spoon the macerated blueberries and juices into the prepared baking dish.

8. Pour the batter over and bake in preheated oven at 180C for 30 minutes or until the sides of the flaugnarde is browned and the sides are puffed up.

9. Remove from oven and let cool for 30 minutes. The flaugnarde will deflate a little after it has cooled down.

10. Serve warm, with a dusting of confectioners sugar; or a scoop of yogurt; or ice-cream; or whipped cream.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

1 comment:

  1. Hi LY! Blueberry Flaugnarde sounds really posh!! I'd like a slice please?



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