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Clafoutis de Pera y Chocolate

Name: Clafoutis de Pera y Chocolate
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 2 to 3 ripe but firm pears, sliced; 100 g all-purpose flour; 4 eggs; 200 ml semi-skimmed milk; 200 ml light cream (4% MG); 2 tablespoons sweetener or 40 g sugar; 1 teaspoon vanilla extract; 40 g dark chocolate, chopped or chocolate chips

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let me introduce you to our new best friend—the clafoutis de pera y chocolate. It’s like a fancy French dessert but way easier than saying its name at a dinner party. You can impress your friends, or just pat yourself on the back while enjoying this treat alone. Trust me, it’s a win-win.

Why This Recipe is Awesome

This recipe is totally idiot-proof, even I didn’t mess it up, and that’s saying something. You know those days when you want to bake something but don’t want to feel like you’re entering a culinary battlefield? This clafoutis is your go-to. Plus, it has pears and chocolate. I mean, is there a better combo? Nope. This dessert is like a warm hug and a party in your mouth all at once. What more could you want?

Ingredients You’ll Need

Here’s the shopping list. Grab your favorite apron and let’s do this.

2 a 3 unidades peras maduras pero firmes (because floppy fruit is a no-go)
100 g de harina (all-purpose flour, no fancy stuff here)
4 huevos (that’s eggs for you non-French speakers)
200 ml de leche semidesnatada (or whatever milk you’re into)
200 ml de nata líquida ligera (4% MG, don’t skimp on the creamy goodness)
2 cucharadas de edulcorante o 40 g de azúcar (sugar haters can use what they like)
1 cucharadita de extracto de vainilla (because vanilla makes everything better)
40 g de chocolate negro picado o pepitas de chocolate (the more chocolate, the better, right)

Step-by-Step Instructions

Alright, let’s roll up those sleeves and get to it. You won’t need a degree in culinary arts for this; just follow the steps and try not to eat the chocolate pieces before they make it into the dish.

Precalienta el horno a 180°C. Before you do anything, let’s heat that oven up. Your future self will thank you.
Pela las peras, quítales las semillas y córtalas en rodajas finas. Channel your inner fruit ninja.
Coloca las rodajas de pera en un molde forrado con papel de hornear. Think of it as creating a pear art installation.
En un bol grande, bate los huevos junto con el edulcorante y el extracto de vainilla hasta que estén espumosos. Use those muscles, my friend.
Añade la harina tamizada poco a poco, mezclando bien. No want any floury lumps ruining your masterpiece.
Vierte la leche y la nata poco a poco, integrando todos los ingredientes hasta obtener una masa homogénea. Just keep mixing until it looks like a silky dream.
Vierte la masa sobre las peras en el molde, cubriendo uniformemente. It’s like pouring love over fruit.
Espolvorea los trozos de chocolate negro por encima. Sprinkle like you’re a chocolate fairy.
Hornea durante 40 a 45 minutos hasta que el centro esté firme y la parte superior dorada. Your kitchen is about to smell amazing.
Deja enfriar unos minutos antes de servir. Patience is a virtue, or so they say.

Common Mistakes to Avoid

Let’s talk about mistakes. You know they happen, so here’s how to avoid the embarrassing ones.

Thinking you don’t need to preheat the oven. Rookie mistake. Your dessert will be sad and soggy.
Using overripe pears. No one wants mushy fruit in their life. It’s a no from me.
Skipping the mixing properly. You can’t just throw everything in and hope for the best. Sorry, my friend.
Eating all the chocolate before you bake. You have to save some for the clafoutis, okay?
Not letting it cool. Hot desserts are cool and all, but give it a minute before diving in. Trust me.

Alternatives & Substitutions

We all have those days when we realize we’re missing an ingredient. Here are some suggestions to keep the show on the road.

No pears? Use apples or any other fruit that looks good and is somewhat solid. Go wild.
No fresh milk? You can swap it for almond or oat milk. Your clafoutis will be just as fabulous.
Watching calories? Reduce the sugar or use a sugar alternative. Just don’t skimp on the chocolate.
Want a chocolate overload? Add cocoa powder while mixing for a super chocolaty experience. Your taste buds will thank you.
Feeling fancy? Throw in some nuts like almonds or hazelnuts for a delightful crunch.

FAQ

Can I use margarine instead of butter?

Well, technically yes, but why hurt your soul like that? Butter is life.

How do I know when the clafoutis is done?

Stick a toothpick in the center. If it comes out clean, it’s a go!

Can I make this ahead of time?

Absolutely! Just bake it and keep it in the fridge. But who are we kidding? It probably won’t last that long.

Is this gluten-free?

Uhh, not with wheat flour. But you can use a gluten-free blend if that’s your jam.

What should I serve it with?

A dollop of whipped cream or a scoop of vanilla ice cream takes it over the top. Just saying.

Can I eat it for breakfast?

Yes! It’s basically a glorified pancake at this point. Go ahead and indulge.

How long will it last?

If you happen to have leftovers, it can stay in the fridge for about 2 to 3 days. But good luck making it last that long.

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve officially conquered the clafoutis de pera y chocolate. Whether you share it or hide it away in the fridge for solo snack sessions is up to you. Either way, you’ve earned this! So, grab a fork and dig in. Happy baking!