friederike's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
Regional French (Le Cordon Bleu)
By Le Cordon Bleu
Periplus Editions - 1998
Cherry Clafoutis / Kirschauflauf : page 50
One word: YUCK! And how could it not be? 200 ml milk, 500 ml (!) cream (which even supposed to be crème double, with a fat content of 45-55%!), against only 80 g flour. I baked it for 1 1/2 hours instead of the 30 min required, and yet it was most definitely not quite done; and even if it had been, the amount of fat was unbearable. It must have been a typo, 50 ml cream would make much more sense. Last, it was also a shame of the cherries; they tasted wonderfully when fresh, but for the clafoutis you could just as well use cherries from a jar.
useful (0)
Tourte Provencale : page 24
Very delicious and nicely flavoured, but the recipe could have been written better.
I found that cooking all vegetables in one large pan was very hard to do, respectively would have meant that many of those would hardly ever be browned due to lack of contact with frying pan; I therefore opted to use two pans instead of one. I did that, and once they didn't need my attention anymore, I began setting out the dough. I was pretty surprised that once that was done, the dough then was supposed to rest in the fridge for at least 30 min - in that case, it would have been smarter to start out with the dough, and then continue with the vegetables. Unless the whole point was that the vegetables need to cool down, in which case I would have liked to know that.
Last, you're instructed to place the dough around and on top of the tart, bake it, then turn it around - but the photo shows a tart which hasn't been turned around. We decided not to turn it around either, and that's what I also would recommend to do - the filling isn't that pretty to see (not that it's disgusting either), and this way the crust stays fresh and does not get soggy, even if you keep the tart for the following day.
What I would recommend instead is slightly different: prepare the vegetables a day in advance. If possible, use about 1.5 times the amount of vegetables, cook, then use a third of that with some extra tomatoes to make a pasta sauce. Let the rest cool down and set aside for the following day. If kept in fridge, remove them as soon as you begin to prepare the dough so that they have time to come to room temperature, then use to make the tarte.
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