Chocolates à la Carte - Clafoutis Baking Suggestions

Clafoutis Baking Suggestions

There are various ways to handle and bake the Clafoutis. A Clafoutis is a traditional French dessert. These desserts are a wonderful compliment to fresh fruit in season, and will allow you to rotate your menus seasonally with great tasting, profitable desserts. Our Clafoutis au Chocolate and Clafoutis a la Vanille are in individual serving sizes, pre-baked and ready to serve. It is not necessary to serve them warm, but it is French tradition to do so. All ovens and production situations are different in each property. The following are handling and baking suggestions that may need to be modified to accommodate your needs.

The baking time and temperature may need to be adjusted, since all ovens are different. The following are helpful hints when baking the Clafoutis:

A shelf-type oven will naturally give off more bottom heat, thus the Clafoutis bottom will bake faster.
A convection oven will generate an even airflow, producing an even bottom and surface baking.
For the larger rack oven, the increased space will allow heat to escape while opening the oven to
wheel in the rack, which will eliminate the bottom heat. To elevate the temperature of the baking sheets increase the heat from 400 °F to 410 °F.

Room Temperature:

If serving at room temperature, leave the clafoutis out to defrost for 30 minutes before serving.

Frozen:

Place the Clafoutis onto either sil-pat mats, parchment paper, or directly on a baking sheet sprayed with a cooking spray-pan coating. Preheat the oven to 375 °F and bake for about 10 minutes.

Defrosted:

Defrost refrigerated overnight or at room temperature for 1 hour. Place the Clafoutis onto either sil-pat mats, parchment paper, or directly on a baking sheet sprayed with a cooking spray-pan coating. Preheat the oven to 375 °F and bake for about 5 minutes.

Serving Suggestion:

One option would be to serve warm with a scoop of ice cream and mix of fresh fruits with Grand Marnier.