Clafoutis with cherries XL

Clafoutis with cherries XL
 
Author:
Makes: 60-80 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 5 kg destoned cherries
  • 50 whole eggs
  • 1100 gr white flour
  • 11 gr salt
  • 700 gr white sugar
  • 200 gr vanilla flavoured sugar
  • 2.0 kg double cream
  • 4.5 kg milk
Instructions
  1. Preheat the oven to 160 ºC and grease an ovenproof dish generously with butter.
  2. Remove the stone from the cherries if needed.
  3. Mix for the batter the eggs, white flour, salt, white sugar, vanilla sugar, double cream and milk until fully combined.
  4. Pour the batter in the prepared dish and add the cherries.
  5. Bake for 35 min of until a skewer inserted in the centre comes out clean.
  6. Allow to cool somewhat and dust with icing sugar. Serve lukewarm.
Stuff to know
This recipe will fill three 2-inch gastro trays yielding about 60-80 portions.
Use a shallow oven dish to make the cherries stand out. Or use individual ramequins.
The clafoutis should not be overcooked but just set.
Serve the clafoutis with thick yoghurt of chocolate ice cream.
The clafoutis is a French pastry classic. If the cherries are replaced with other fruit like figs or pears, it is called a flagnarde.

 

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Apple crumble with custard XL

Apple crumble with custard XL
 
Author:
Makes: 100-120 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Crumble:
  • 1500 gr white flour
  • 1500 gr oat meal
  • 1500 gr sugar
  • 1500 gr butter
  • 10 gr salt
Filling
  • 5 gr ground cinnamon
  • 10 kg apples
  • 250 gr sugar
Custard
  • 5 kg milk
  • 50 gr vanilla flavoured sugar
  • 200 gr white sugar
  • 250 gr custard powder
Instructions
Crumble
  1. Preheat the oven to.
  2. Mix the white flour, oatmeal, sugar, salt and cinnamon and cardamom.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Reserve cold until needed.
Filling
  1. Peel and dice the apple. Toss them with the sugar in a greased ovenproof dish.
  2. Spread the cold crumble mixture on top.
  3. Bake the crumble for 30 min at 180 °C in a preheated oven or until the top is cooked and golden.
Custard
  1. Mix some of the cold milk with the white sugar, vanilla flavoured sugar and custard powder.
  2. Bring the remainder of the milk to a simmer.
  3. Pour in the cold milk and sugar mixture and bring to the a gentle boil while stirring until the custard just boils and thickens noticeably. Taste and serve warm with the crumble.
Stuff to know
This quantity will fill three 2-inch gastro baking trays measuring 30x50 cm and makes about 100-120 portions.
The amount of sugar added to the diced apple is to taste and may depend on the sweetness of the apples used.
If desired, add chopped nuts, raisins, blackberries or a pinch of green cardamom to the filling.

 

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Peach and raspberry cheesecake XL

Peach and raspberry cheesecake XL
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 800 gr ginger biscuits
  • 300 gr butter
Filling
  • 2250 gr cream cheese
  • 500 gr sugar
  • 287 gr yoghurt
  • vanilla flavour
  • 13 eggs
  • 75 gr white flour
  • 1250 gr tinned peaches
Topping
  • 750 gr raspberry jam
  • 100 gr white chocolate
  • mint tops
Instructions
Base
  1. Heat the oven to 130 ºC, grease the gastro tray with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the base of the tray and press them down. Store the tray with crumble base in the fridge until later use so the butter sets.
Filling
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour to taste until combined.
  2. Add the eggs gradually and mix until smooth. Stir in the flour until combined.
  3. Drain the peaches and divide equally over the chilled base of the cheesecake.
  4. Pour the filling on the crumble bottom to cover the peaches.
  5. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  6. Remove the cheesecake from the oven, cool to room temperature on a wire rack and store in the fridge.
Topping
  1. When ready to serve, spread the raspberry jam on top of the cheesecake.
  2. Decorate with the grated white chocolate and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a gastro tray measuring 30 x 50 x 5 cm and yields about 40 portions.
The name peach melba refers to the combination of peaches, raspberry and vanilla.
The cheesecake is allowed to have a slight wobble when removed from the oven. It will continue to cook a bit further when cooling down.
Prepare the cheesecake well in advance so that is has time to cool.

 

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Chocolate and cherry trifle XL

Chocolate and cherry trifle XL
 
Author:
Makes: 60-70 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Chocolate cake
  • 450 gr white flour
  • 100 gr cacao powder
  • 32 gr baking powder
  • 5 gr salt
  • 240 gr sugar
  • 4 eggs
  • 500 gr milk
  • 167 gr butter
Chocolate pudding
  • 4.4 kg milk
  • 220 gr sugar
  • 220 gr custard powder
  • 400 gr dark chocolate
Finish
  • 1280 gr cherries
  • 1400 gr double cream
  • 150 gr almond flakes or grated chocolate
  • 750 gr black cherry jam
Instructions
Preparation
Chocolate cake
  1. Preheat the oven to 180°C.
  2. Mix the white flour, cacao powder, salt and sugar in a bowl. Mix together the egg, milk and melted butter and pour onto the dry ingredients. Mix briefly and pour in shallow oven proof dish lined with baking paper.
  3. Bake the chocolate cake for 15 min or until a skewer inserted in the centre comes out clean.
  4. Allow the cake to cool in the tin on a wire rack.
Chocolate pudding
  1. Mix some cold milk with the custard and sugar until smooth.
  2. Bring the remaining milk to the boil. Pour in the cold custard-milk and bring to the boil. Simmer until the custard thickens. Chop the dark chocolate and allow to melt into the hot custard of the stove. Pour in a clean container, cover with cling film and allow to cool to room temperature.
  3. Drain the cherries. Toast the almond flakes in a dry pan until golden.
Finish
  1. Place the drained cherries in the bowl(s). Dice the cake and place on top. Scoop a spoonful of cherry jam in each bowl. Pour on the custard to cover. Allow to cool and set in the fridge for a few hours.
  2. Garnish with whipped double cream and the toasted almond flakes.
Stuff to know
This recipe will make about a 60-70 portions.
Cut the cake in small cubes to make for a better presentation.
The custard will thicken when cooling so do not overcook it.
Dress the trifle in either a large bowl or individual little (plastic) glasses.
This dessert can be made a day ahead. Garnish with the whipped cream and toasted almond flakes or grated dark chocolate just before serving.

 

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