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It’s Christmas Eve!

But strangely, i am not feeling it. Perhaps it’s because we just arrived home safely yesterday from Kuala Lumpur, Malaysia and i’ve not seen the maddening crowds at Orchard Road yet! Haha!

The only thing i baked for X’mas this year is the fruit cake but that post gotta wait a bit because i’m reserving it for tomorrow!

So, for now.. Plum Clafoutis will do ok? ;)

I love plums.

But only the plump, juicy and sweet ones.

When we were given a few batches of plums that weren’t so ideal to be eaten just like that, clafoutis came to mind!

I love, love, love clafoutis. This and bread pudding are the only 2 dessert items that i would seriously look out for whenever i’m at buffet or high tea. Grin. Guess i’m a custard kinda girl, huh?

After searching high and low for a suitable recipe, i finally decided on La Tartine Gourmande’s recipe. So it’s an old old recipe but hey, it’s Bea! How bad can it be?

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Verdict :

LOVE IT!!!!!!!!!!!!!!!

Best with warm vanilla custard sauce or vanilla bean ice cream which balances the tart tasting plums to perfection.

Plum Clafoutis

(from La Tartine Gourmande)

  • 2 eggs + 1 egg yolk
  • 7 oz milk
  • 2 oz cornstarch
  • 1/2 cup sugar
  • About 1 lb + 2 oz plums
  • 3.5 oz heavy cream
  • 2 Tbsp butter + 2 Tbsp sugar to cook the plums

i could eat all the plums here! so delish! yes, i stole one to try out of curiosity. :P

Methods:

  • Preheat your oven at 410 F.
  • Wash your plums and slice them open. Remove the stones.
  • Heat 2 Tbsp butter in a pan. Add the plums and 2 Tbsp sugar and cook for 5 mns. Set aside.
  • Butter small molds (or a large one) and sprinkle them with sugar.
  • In a bowl, mix together the cold milk with the cornstarch.
  • In another bowl, beat the eggs with the egg yolk. Add the sugar and mix well. Add the cream and mix.
  • Mix the milk/cornstarch preparation with the egg one.
  • Place the cooked plums in your molds, face up.
  • Pour the preparation over and cook in the oven for about 30 min, until golden.
  • Remove from the oven. Sprinkle with sugar and eat lukewarm preferably.

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Here’s wishing all my lovely blog readers a blessed and merry Christmas! :)

I actually have an entirely different and lovely story to tell regarding this plum galette.

But after working on the computer for endless hours, troubleshooting the problems i have encountered with Photoshop, browsers and now, a new updated version of my blog’s theme, i have lost all interest.

All i want to do is pull out every strand of my hair and cry.

You can never imagine my frustration unless you are in my shoes :(

Heck, i don’t even know what colours that you will be seeing on your screen when viewing my photos! Are they tinted like how they have appeared on both my Photoshop and Firefox? Or they look au naturel and nice just like what i’m seeing on my IE, Windows Viewer and Paint Shop Pro?

Trust me, i have no idea which is the so-called real colour of these photos of mine but i’m leaning towards what i’m seeing on my IE, Windows Viewer and Paint Shop Pro.. mainly because that is how the photos look like when i captured them weeks earlier and importantly, that is the colour i am seeing on my camera.

Calibrated monitors, colour management, sRGB… i have read them all and tried to rectify the problem with every ounce of my energy but to no avail. What is worst is that, the colours of the photos i have already stored and edited to perfection previously are now all tinted and look different in all 3 browsers (IE – the only browser that is not colour managed, Firefox and Safari)!

However, the photos which i have just uploaded today, hmmm… they look the same in all 3 browsers + Paint Shop Pro but N.O.T. in Photoshop.

Can you say ‘arghhhh‘??  :((

Initially i wanted to combine some of these pictures side by side but with the new photo-editing softwares (namely Paintshop Pro and CS5), i have no idea how even though i’ve googled and scanned through the answers!

I’m seriously getting a splitting headache here.

Sigh.

I wish i could just go to some experts and let the experts solve my problems for me… for once and for all + to teach me how to use these newly installed photo-editing softwares too!

Anyway, enough of my sad and depressing story.

These galettes are simply outta this world! The crust is buttery and crispy and oh well, in another word, perfect! Y’know.. just one bite and you’ll go ‘OMG’ sort?

I must say, it’s the awesome recipe and it’s not me.. as usual ^_^

(hey, the stuff i bake is too easy to say, it’s me me and me who made it perfect, as much as i wanted it to be :P)

(And of course, if my bakes turn out blaahhh, it’s also the recipe and not me! LOL. Okieee, kidding!)

Oohhh.. the lemon zest that goes into the fruit mixture is a must in my opinion. It simply adds zzzZZzzing to the palate. It’s rather refreshing ;)

Plum Galette

(adapted from here – i halved the recipe)

Yields 4 x 4-5″ galettes

Crust
1 pound or 455 g unsalted butter, very cold
1 cup of water
1 1/2 teaspoons salt
2 1/3 cups of all purpose flour
2 2/3 cups of pastry flour

Egg wash
1 egg
Brown sugar, for sprinkling

Plums
4 – 5 plums, cut (do pick the hard ones)
2-3 tbsp of sugar (i’d up this to 4 but then, it does depend on how tart your plums are!)
1/2 lemon zest
*mix all 3 above but bear in mind not to let it sit too long untouched. the fruits do get soft and you won’t want that ;)

Method
To make the dough, cut the butter into 1-inch cubes and put them in the freezer. Measure the water, dissolve the salt into it and put into the freezer as well. Chill both for about 10 minutes.

Measure the flour onto a large, flat work surface and spread into a rectangle about 1cm thick. Scatter the butter cubes over the flour and toss a little flour over the butter so that your rolling pin won’t stick, and begin rolling. When the butter starts flattening out into long, thin pieces, use a bench scraper to scoop up the sides of the rectangle so that it is the size that you started with. Repeat the rolling and scraping 3 or 4 times.

Make a well in the center and pour all of the water into it. Using the bench scraper, scoop the sides of the dough into the center, cutting the water through the dough. Keep scraping and cutting until the dough is a shaggy mass and shaped into a rectangle.

Lightly dust the top with flour and roll out the rectangle until it is half as large again, then scrape the top, bottom and sides together to the original size and re-roll. Repeat 3 or 4 times until you have a smooth and cohesive dough. Transfer rectangle of dough to a large baking sheet, cover with plastic wrap and chill for about an hour.

When you are ready to roll the dough, divide it into 2 equal portions if making large galettes or 12 equal portions for small ones. Roll the dough into circle shapes by rolling from the center to each end, not flattening the end points. Turn the pastry so the flattened out corners are at the top and bottom. Again, roll from the center towards the points nearest and farthest to you, stopping short of the top and bottom. Roll the thicker areas and you will begin to see a circle forming. Transfer to baking sheets and chill for 10 minutes.

Spread a layer a layer of crushed digestive biscuits on the bottom of each circle of dough (i like it dry and crisp at the bottom, not wet and soggy), fill the center of each dough circle with fruit, leaving a 5cm edge uncovered on the large galettes or a 2cm edge on the small ones. Taste the fruit for sweetness and determine how much sugar you want to use to sweeten it. Sprinkle with brown sugar, typically using 2-4 tablespoons for large galettes and 1-2 teaspoons for small ones. Fold in the sides of the circle to cover the fruit partially. Chill for another 10 minutes.

In the meantime, preheat the oven to 190ºC (375ºF). To make the egg wash, whisk the egg in a small bowl. Brush the egg wash over the pastry edges and then sprinkle with brown sugar.

Bake the galettes until the crust has visibly puffed and baked to dark brown and the juice from the fruit is bubbling inside – 45-60 minutes for large galettes and 40-50 minutes for small galettes. Rotate the baking sheets at the midway point to ensure even baking. Remove from the oven and serve hot or at room temperature.

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