Chocolate clafoutis | Jamie Oliver chocolate recipes (2024)

FAQs

How to make chocolate ganache jamie oliver? ›

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.

Give it a quick dusting of confectioners' sugar once out of the oven and dessert is ready to be served. Cherry clafoutis is typically eaten warm, but it's still delicious at room temperature or straight from the fridge in the morning for breakfast.

There is usually more chocolate than cream in ganache filling, which gives it a thick and creamy texture. This thickness is what helps hold all the layers of cake together and give it a denser mouthfeel.

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.

[klafuti ] masculine noun. batter pudding (with fruit) Collins French-English Dictionary © by HarperCollins Publishers.

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.

Clafoutis originated in a region in south-central France called Limousin. Its name comes from the Occitan word “clafir,” meaning “to fill.” So popular was it “to fill” a dish with fruit and batter, that by the 19th century, clafoutis' renown had spread from Limousin to other regions of France and bordering countries.

The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture.

For bittersweet or semisweet chocolate ganache, make ganache from 2 parts cream, 3 parts chocolate (by weight). For milk chocolate ganache, or for ganache made from flavored chips (white, butterscotch, etc.), use 1 part cream, 3 parts chocolate (by weight).

Cut up the butter, stir it into the mixture and blend. Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

Why do you boil cream for ganache? ›

Cream is boiled to pasteurise it and also to boil off some of the water. Water activity in any food stuff will make for moulding. I haven't heard of anyone having problems with ganache made in the microwave, I believe that's the way Paul makes it.