I don’t know if y’all know this yet, but in addition to my two-week visit to India this October, I am also spending a full week in Paris (!!!) before! That was a lot of exclamation points, so you can see how incredibly stoked I am to be in the land of patisseries and croissants and baguettes without regrets (which I will naturally be hashtagging as I overload Instagram with my carby adventures).
As this will be my first time in the city of romance, I NEED SUGGESTIONS. I’m currently reading this book on what patisseries I should be inhaling desserts at, but I would love a handy list from food lovers like yourselves on where to eat, visit, etc. Also, what are your thoughts on renting a Vélib for the week there?
Part of my slow transformation into a French person – besides failing miserably on Duolingo – is reacquainting myself with the desserts, like this clafouti I baked over the weekend.
You may have had clafouti at a restaurant, as it does get around during the summer. A baked custard, it’s thicker than flan and served warm or at room temperature with a dusting of powdered sugar or some freshly whipped cream. The emphasis is also on the first syllable, so you pronounce it CLAH-footi, kind of like DAT-booty, if you want an easy way to remember (lezbereal, now you’ll never forget after you say DAT-booty out loud 10 times).
Traditionally, it’s made with cherries, so I’ll be on the hunt for one during my Paris stint – although I doubt the Parisians will take kindly to my mnemonic device. This recipe is a tad different than most as I whip the egg whites and fold them in, making for a lighter dessert that makes you temporarily forget about all the cream that’s been added. Maybe that’s why French women don’t get fat? So many questions!
A slice of Paris.
Pluot Clafouti
[ingredients]
Directions
- In a medium bowl, toss the pluots with a couple tablespoons of sugar and let sit for 30 minutes to let the juices out.
- Preheat oven to 375 degrees. Generously grease 16- ramekins, depending on their size, or two 9″ pans.
- In a large, heavy-bottomed pot, bring the cream, remaining sugar, and salt to a boil. While it is heating up, place the egg yolks in a small bowl and whisk to combine.
- As soon as the cream is heated through, remove from heat and whisk a SMALL amount into the yolks, stirring constantly. SLOWLY pour the yolks back into the pot and whisk vigorously, making sure everything is well combined and the yolks aren’t cooked separately. Whisk in almond meal and flour.
- In the bowl of a stand mixer, whip whites at medium-high speed until soft peaks form. Fold into the cream mixture.
- Pour into the prepared ramekins or pans, tapping lightly on the sides. Drain the pluots and arrange on top. The batter will rise as it bakes and envelope the fruit.
- Bake for 20-25 minutes if ramekins and 35-40 minutes if pans until the sides are brown and the middle is barely jiggling.
- Cool on a wire rack at least 15 minutes before serving. Serve with powdered sugar or freshly whipped cream.
- To store, wrap tightly in plastic wrap and refrigerate. Chilled, they will keep up to a week. Reheat before serving.
Go to La Maison du Chocolat! And I personally liked the crepes from street vendors better than any from a brick and mortar shop or restaurant. Love your clafouti – I’ve been meaning to make one too! Enjoy Paris!
Yay I’d to read about your clafouti. I’m marking your recommendation down – street crepes sound so awesome!!
I’ve never been to Paris so I have no suggestions for you but I’m so happy that you’re going! Eat a pain au chocolate on my behalf every day! Your clafouti looks amazing. Now I can’t stop saying “dat booty” in my head, so thanks a lot, girl 😉 I’d never heard of a pluot until I went to San Fran two years ago. They’re freaking delicious! I need to head back there so I can eat them to my heart’s content.
I will be eating multiple croissants everyday, never fear, as long as I don’t get kicked out for saying things like “dat booty.” Do you not have pluots in Canada?!?!
India, Paris… I’m confused! Lucky you 🙂 Beautiful dessert, its name intrigues me… what’s pluot? A kind of plum?
Haha I’m kind of all over the place, but in the best of ways. I’ll be in Paris for a week and then going straight to India for two weeks to visit family and do some traveling within the country! A pluot is a cross between a plum and an apricot and it is SO GOOD. Way better than a plum, and pretty easy to find!
i am so excited for your adventure in both countries.
I may not come back, I’ll be too fat from eating all the croissants!!
Haha – love the mnemonic device. So jealous of all your travels! You’re going to be so well fed!
I’m about to gain 10 pounds in those three weeks, just watch and see!
Paris, that is so exciting! I haven’t been in over a decade so I’m not much help, but you should definitely scroll through David Lebovitz’s archives, he’s featured all sorts of delicious recipes and patisseries. He also has a Paris pastry app that might be fun to download and play around with. 🙂
David Lebovitz’s blog is a great resource, thanks for reminding me! I didn’t know about the app – that sounds so amazing, downloading immediately.
Paris!? So jelly! These pluots are gorgeous lady!
Thanks Kelly! I can’t wait!!
What a delicious way to prep yourself for Paris!!! Your clafouti looks marvelous!
Thank you Liz – can’t wait for Paris!!
I am so excited for your trip! We are going to Germany, and I am most excited about the food 🙂 Gorgeous dessert!
Oh man, when do you leave for Germany? That’s another place I need to visit.
I am SO jealous! Can I come to the city of romance with you too?? Ahhh!! Love this clafouti. I’ve never attempted to make it but always enjoyed it at restaurants.
YES COME! We can eat pastries all day and be merry and pretend we know French (unless you actually do know French, in which case I will just pretend).