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.

Insert a toothpick in the middle of the clafoutis, avoiding any cherries. If it comes out clean, you can take it out of the oven. If there is still some batter sticking to the toothpick, let it cook for 5-10 minutes intervals until the toothpick comes out clean.

Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

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.

It's so easy I can't even complain. If your oven is too hot the Cherry Clafoutis can easily overcook and become rubbery. Since all ovens run at slightly different temperatures I'd recommend an internal oven thermometer to ensure your oven is properly heated.

Clafoutis is most perfectly delicious when it's a bit warm or at room temperature, best eaten within an hour of coming out of the oven. Leftovers should be refrigerated, and they can for sure be enjoyed cold.

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.

2:1 Ratio Ganache

For a very thick, almost solid fudge-like ganache which is perfect for making truffles or thick fillings for cookie sandwiches, macarons, or tarts, you want to use twice as much chocolate compared to the cream. This would mean 8 ounces of chocolate to 4 ounces (1/2 cup) of cream.

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.

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.