{"id":168745,"title":"Clafoutis f\u0103r\u0103 gluten cu caise \u0219i rozmarin","modified":"2026-08-28T15:38:17+02:00","plain":"Ai poft\u0103 de un desert cu fructe aromat \u0219i inedit, dar f\u0103r\u0103 b\u0103t\u0103i de cap inutile? \u00cen aceast\u0103 re\u021bet\u0103, caisele sunt coapte \u0219i parfumate, dar \u00eenc\u0103 ferme, iar rozmarinul este infuzat \u00een lapte doar at\u00e2t c\u00e2t s\u0103 lase o not\u0103 fin\u0103, r\u0103\u0219inoas\u0103, care completeaz\u0103 de minune crema fin\u0103 de vanilie. Rezultatul este un clafoutis autentic: o textur\u0103 m\u0103t\u0103soas\u0103 \u0219i delicat\u0103, la grani\u021ba dintre flan \u0219i tart\u0103. Iar pentru c\u0103 ingredientele sunt c\u00e2nt\u0103rite la gram, reu\u0219ita este garantat\u0103 de fiecare dat\u0103. Toate celelalte re\u021bete din colec\u021bia mea de deserturi f\u0103r\u0103 gluten te a\u0219teapt\u0103 grupate \u00een aceea\u0219i rubric\u0103.\n\n\n\nAcela\u0219i aluat fraged (p\u00e2te bris\u00e9e) f\u0103r\u0103 gluten, dar cu o alt\u0103 umplutur\u0103 cremoas\u0103 coapt\u0103 la cuptor: flan f\u0103r\u0103 gluten cu citrice.\n\n\n\nCe este clafoutis-ul cu caise \u0219i rozmarin, f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103?\n\n\n\nEste un clafoutis cu caise reinterpretat sub form\u0103 de tart\u0103: o crust\u0103 crocant\u0103 de aluat fraged f\u0103r\u0103 gluten la baz\u0103, peste care se toarn\u0103 o compozi\u021bie cremoas\u0103 \u0219i fin\u0103, parfumat\u0103 cu vanilie \u0219i infuzat\u0103 cu rozmarin proasp\u0103t. Re\u021beta creat\u0103 de Rommel Reyes elimin\u0103 complet glutenul \u0219i lactoza f\u0103r\u0103 a compromite pl\u0103cerea clasic\u0103, folosind lapte vegetal \u0219i sm\u00e2nt\u00e2n\u0103 gras\u0103 f\u0103r\u0103 lactoz\u0103.\n\n\n\nPunctul forte \u00eel reprezint\u0103 asocierea armonioas\u0103 dintre caise \u0219i rozmarin. Fructele aduc dulcea\u021b\u0103 natural\u0103 \u0219i o tent\u0103 pl\u0103cut\u0103 de aciditate, \u00een timp ce rozmarinul confer\u0103 o not\u0103 cald\u0103, u\u0219or lemnoas\u0103, temper\u00e2nd perfect zah\u0103rul din compozi\u021bie.\n\n\n\nContext\n\n\n\nChef Rommel Reyes obi\u0219nuie\u0219te s\u0103 \u00ee\u0219i boteze crea\u021biile cu prenume. El explic\u0103 faptul c\u0103 aceast\u0103 tradi\u021bie provine de la \u0219coala de patiserie Bellouet Conseil din Paris, unde a studiat, servind la identificarea \u0219i diferen\u021bierea fiec\u0103rei re\u021bete nou create. \u201eAubrey\u201d este a\u0219adar denumirea acestei crea\u021bii, nu un termen tehnic de patiserie.\n\n\n\nIngredientele principale\n\n\n\nCaisele sunt vedeta indiscutabil\u0103 a preparatului, a\u0219a c\u0103 alege-le cu aten\u021bie: coapte, dar \u00eenc\u0103 elastice la atingere, cu o nuan\u021b\u0103 cald\u0103 portocaliu-aurie \u0219i o tent\u0103 rumen\u0103. Evit\u0103 fructele prea moi sau lovite, deoarece vor l\u0103sa prea mult suc \u0219i \u00ee\u0219i vor pierde forma la copt. Rommel recomand\u0103 caise aromate, cu o tent\u0103 u\u0219or acidulat\u0103, care ofer\u0103 caracter \u00eentregului desert.\n\n\n\nDac\u0103 g\u0103se\u0219ti caise din soiul Blenheim, acestea sunt ideale pentru aroma intens\u0103 \u0219i dulcea\u021ba lor natural\u0103. Caisele de California sunt \u0219i ele o alegere excelent\u0103 dac\u0103 preferi un gust mai pregnant de fruct, cu un echilibru dulce-acri\u0219or bine definit.\n\n\n\nRozmarinul este folosit exclusiv pentru infuzie: o singur\u0103 crengu\u021b\u0103 este suficient\u0103, deoarece aroma sa puternic\u0103 poate acoperi u\u0219or parfumul delicat al caiselor. \u00cen privin\u021ba laptelui, po\u021bi opta pentru lapte de ov\u0103z, de orez sau de soia; fiecare lapte vegetal se comport\u0103 diferit \u00een patiserie. Pentru compozi\u021bie se folose\u0219te sm\u00e2nt\u00e2n\u0103 gras\u0103 f\u0103r\u0103 lactoz\u0103. \u00cen rest, se aplic\u0103 regulile de baz\u0103 pentru a reu\u0219i preparatele de patiserie f\u0103r\u0103 gluten.\n\n\n\nPentru baz\u0103, ai dou\u0103 op\u021biuni: un aluat sablat dulce f\u0103r\u0103 gluten sau un aluat fraged (p\u00e2te bris\u00e9e) f\u0103r\u0103 gluten. Aici, Rommel opteaz\u0103 pentru aluatul fraged nes\u0103rat \u0219i f\u0103r\u0103 adaos de zah\u0103r, l\u0103s\u00e2nd caisele \u0219i vanilia \u00een prim-plan. Deoarece re\u021beta este calibrat\u0103 precis, c\u00e2nt\u0103re\u0219te fiecare ingredient pe un c\u00e2ntar de buc\u0103t\u0103rie.\n\n\n\nAluatul sablat dulce se preteaz\u0103 excelent \u0219i pentru fursecuri: biscui\u021bi sabl\u00e9s f\u0103r\u0103 gluten umplu\u021bi cu ganache.\n\n\n\nRecomand\u0103ri tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nToate ingredientele sunt exprimate \u00een greutate, ceea ce asigur\u0103 o textur\u0103 impecabil\u0103 de fiecare dat\u0103. Dac\u0103 este necesar s\u0103 adaptezi propor\u021biile, f\u0103 calculele dinainte \u0219i c\u00e2nt\u0103re\u0219te totul cu stricte\u021be, f\u0103r\u0103 aproxim\u0103ri.\n\n\n\nCaisele: textur\u0103, coacere \u0219i gust\n\n\n\nAlege fructe bine coapte, dar cu pulpa \u00eenc\u0103 ferm\u0103. Coaja trebuie s\u0103 fie aurie, cu o nuan\u021b\u0103 u\u0219or \u00eembujorat\u0103. Caisele supracoapte sau zdrobite las\u0103 exces de zeam\u0103 \u00een timpul coacerii, ceea ce poate \u00eenmuia aluatul \u0219i strica textura compozi\u021biei.\n\n\n\nPentru a respecta echilibrul gustativ al desertului, orienteaz\u0103-te c\u0103tre caise dulci cu o aciditate discret\u0103. Dac\u0103 ai de ales, folose\u0219te soiul Blenheim pentru dulcea\u021b\u0103 \u0219i arom\u0103 fin\u0103, sau caise de California pentru un gust mai intens \u0219i un contrast pl\u0103cut dulce-acri\u0219or.\n\n\n\nAluatul fraged (p\u00e2te bris\u00e9e) f\u0103r\u0103 gluten: textur\u0103 \u0219i p\u0103strare la rece\n\n\n\nRommel \u00eencepe prepararea aluatului cern\u00e2nd f\u0103ina pe blatul de lucru sau \u00eentr-un bol \u00eenc\u0103p\u0103tor. Untul trebuie s\u0103 fie foarte rece: \u00eencorporeaz\u0103-l rapid cu v\u00e2rful degetelor \u00eempreun\u0103 cu sarea, zah\u0103rul \u0219i oul, p\u00e2n\u0103 ob\u021bii o textur\u0103 nisipoas\u0103, cu firimituri mari. Doar la final adaug\u0103 apa foarte rece \u0219i fr\u0103m\u00e2nt\u0103 scurt, doar c\u00e2t s\u0103 aduni aluatul \u00eentr-o bil\u0103 omogen\u0103.\n\n\n\n\u00cenvele\u0219te aluatul \u00een folie alimentar\u0103 \u0219i las\u0103-l la frigider timp de 1 or\u0103. Se va \u00eentinde mult mai u\u0219or \u0219i \u00ee\u0219i va men\u021bine forma impecabil la copt. Pentru a-l \u00eentinde f\u0103r\u0103 probleme, lucreaz\u0103 c\u00e2t este \u00eenc\u0103 rece \u0219i \u00eentinde-l \u00eentre dou\u0103 coli de h\u00e2rtie de copt; acest truc previne lipirea \u0219i u\u0219ureaz\u0103 a\u0219ezarea \u00een form\u0103. Preseaz\u0103-l apoi uniform pe fundul \u0219i pe marginile inelului de tart\u0103.\n\n\n\nInfuzia de rozmarin: foc mic \u0219i timp de repaus\n\n\n\nRozmarinul \u00ee\u0219i elibereaz\u0103 cel mai bine aromele prin infuzare bl\u00e2nd\u0103, nu prin fierbere intens\u0103. \u00cenc\u0103lze\u0219te laptele vegetal \u00eempreun\u0103 cu sm\u00e2nt\u00e2na, zah\u0103rul \u0219i crengu\u021ba de rozmarin la foc mic, doar p\u00e2n\u0103 c\u00e2nd compozi\u021bia \u00eencepe s\u0103 fream\u0103te u\u0219or pe margini, f\u0103r\u0103 s\u0103 dea \u00een clocot. Opre\u0219te focul imediat ce apar primele bule.\n\n\n\nLas\u0103 amestecul la infuzat timp de 10-15 minute, apoi d\u0103-l deoparte. Nu dep\u0103\u0219i timpul de infuzare \u0219i nu ad\u0103uga mai mult rozmarin, altfel aroma sa pregnant\u0103 va acoperi gustul fructelor.\n\n\n\nCoacere: form\u0103, precoacere \u0219i compozi\u021bie fin\u0103\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 180\u00b0C. Unge cu pu\u021bin\u0103 gr\u0103sime un inel de tart\u0103 din inox cu diametrul de 21 cm \u0219i \u00een\u0103l\u021bimea de 2 cm (sau o form\u0103 clasic\u0103 de tart\u0103 de 20 cm), apoi a\u0219az\u0103 aluatul. Coace crusta \u201e\u00een orb\u201d (cu greut\u0103\u021bi de copt) timp de 15 minute, apoi scoate-o \u0219i las-o deoparte \u00een timp ce preg\u0103te\u0219ti crema.\n\n\n\nPentru compozi\u021bia de clafoutis, mixeaz\u0103 f\u0103ina f\u0103r\u0103 gluten, zah\u0103rul, ou\u0103le, amestecul infuzat de lapte \u0219i sm\u00e2nt\u00e2n\u0103, vanilia \u0219i sarea p\u00e2n\u0103 ob\u021bii o textur\u0103 fluid\u0103 \u0219i omogen\u0103. Trece compozi\u021bia printr-o sit\u0103 fin\u0103 pentru a elimina eventualele cocoloa\u0219e sau ace de rozmarin, ob\u021bin\u00e2nd o crem\u0103 m\u0103t\u0103soas\u0103.\n\n\n\nAranjeaz\u0103 jum\u0103t\u0103\u021bile de caise pe baza precoapt\u0103, apoi toarn\u0103 cu grij\u0103 crema infuzat\u0103, av\u00e2nd grij\u0103 s\u0103 nu deplasezi fructele. Op\u021bional, po\u021bi pres\u0103ra deasupra un strat fin de zah\u0103r pudr\u0103.\n\n\n\nCoace desertul timp de 30-35 de minute, p\u00e2n\u0103 c\u00e2nd compozi\u021bia este bine \u00eenchegat\u0103 \u0219i cap\u0103t\u0103 o culoare frumos rumenit\u0103. Las\u0103 clafoutis-ul s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar de buc\u0103t\u0103rie \u00eenainte de feliere, pentru a-i permite cremei s\u0103 se a\u0219eze frumos.\n\n\n\nUn alt desert rafinat cu fructe f\u0103r\u0103 gluten, montat de aceast\u0103 dat\u0103 \u00een straturi: pr\u0103jitura framboisier f\u0103r\u0103 gluten.\n\n\n\nToate celelalte re\u021bete f\u0103r\u0103 gluten sunt grupate \u00een aceea\u0219i sec\u021biune.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Urm\u0103re\u0219te-i activitatea pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tClafoutis f\u0103r\u0103 gluten cu caise \u0219i rozmarin\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 g ap\u0103 rece270 g f\u0103in\u0103 Sch\u00e4r Bread Mix sau f\u0103in\u0103 f\u0103r\u0103 gluten Caputo150 g unt vegan s\u0103rat (ex. Violife)3 g sare5 g zah\u0103r60 g ou (cca 1 ou mare)120 g lapte de ov\u0103z (f\u0103r\u0103 gluten)120 g sm\u00e2nt\u00e2n\u0103 lichid\u0103 pentru fri\u0219c\u0103 (f\u0103r\u0103 lactoz\u0103, f\u0103r\u0103 gluten)1 crengu\u021b\u0103 mic\u0103 de rozmarin proasp\u0103t130 g f\u0103in\u0103 f\u0103r\u0103 gluten100 g zah\u0103r4 ou\u01031 praf pudr\u0103 de vanilie sau 10 g de extract de vanilie1 praf sare7-8 caise medii bine coapte (f\u0103r\u0103 s\u00e2mburi, t\u0103iate \u00een jum\u0103t\u0103\u021bi)\t\n\t\n\t\tAluat fraged f\u0103r\u0103 glutenPune f\u0103ina f\u0103r\u0103 gluten pe suprafa\u021ba de lucru sau \u00eentr-un bol \u00eenc\u0103p\u0103tor.\u00cencorporeaz\u0103 cu v\u00e2rful degetelor cuburile de unt rece, sarea, zah\u0103rul \u0219i oul, p\u00e2n\u0103 ob\u021bii o textur\u0103 nisipoas\u0103, cu firimituri mari.Adaug\u0103 apa rece, apoi fr\u0103m\u00e2nt\u0103 rapid doar p\u00e2n\u0103 c\u00e2nd aluatul se adun\u0103 \u00eentr-o bil\u0103 omogen\u0103. \u00cenvele\u0219te bila \u00een folie alimentar\u0103 \u0219i d\u0103-o la rece timp de 1 or\u0103.Detaliile complete pentru prepararea aluatului fraged f\u0103r\u0103 gluten sunt prezentate mai sus \u00een articol.Infuzarea laptelui \u0219i a sm\u00e2nt\u00e2nii cu rozmarin\u00cenc\u0103lze\u0219te la foc mic, \u00eentr-o cr\u0103ticioar\u0103, laptele de ov\u0103z, sm\u00e2nt\u00e2na lichid\u0103 f\u0103r\u0103 lactoz\u0103, zah\u0103rul \u0219i crengu\u021ba de rozmarin, p\u00e2n\u0103 c\u00e2nd amestecul \u00eencepe s\u0103 fiarb\u0103 u\u0219or.Ia cr\u0103ticioara de pe foc \u0219i las\u0103 totul la infuzat timp de 10\u201315 minute, apoi d\u0103-o deoparte.Coacerea clafoutis-uluiPre\u00eenc\u0103lze\u0219te cuptorul la 180\u00b0C. Unge cu gr\u0103sime un inel metalic de tart\u0103 (diametru de 21 cm, \u00een\u0103l\u021bime de 2 cm) sau o form\u0103 clasic\u0103 de tart\u0103 de 20 cm.\u00centinde aluatul rece cu sucitorul \u00eentre dou\u0103 foi de h\u00e2rtie de copt, la o grosime de aproximativ 4 mm, apoi c\u0103ptu\u0219e\u0219te inelul sau forma preg\u0103tit\u0103. Coace aluatul \u201e\u00een orb\u201d timp de 15 minute, apoi las\u0103-l deoparte.Bate \u00eentr-un bol f\u0103ina f\u0103r\u0103 gluten, zah\u0103rul, ou\u0103le, laptele \u0219i sm\u00e2nt\u00e2na infuzate, vanilia \u0219i sarea p\u00e2n\u0103 ob\u021bii o compozi\u021bie fin\u0103 \u0219i omogen\u0103. Trece amestecul printr-o sit\u0103 pentru a \u00eendep\u0103rta eventualele cocoloa\u0219e \u0219i frunzuli\u021bele de rozmarin.A\u0219az\u0103 cu grij\u0103 jum\u0103t\u0103\u021bile de caise pe crusta de aluat, apoi toarn\u0103 delicat crema infuzat\u0103 peste fructe.Coace timp de 30\u201335 de minute sau p\u00e2n\u0103 c\u00e2nd clafoutis-ul este bine \u00eenchegat \u0219i frumos rumenit. Las\u0103-l s\u0103 se r\u0103coreasc\u0103 pe un gr\u0103tar.Pudreaz\u0103 cu zah\u0103r pudr\u0103 sau unge tarta cu pu\u021bin jeleu c\u0103ldu\u021b de fructe de culoare deschis\u0103 \u00eenainte de a o por\u021biona \u0219i servi.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168745"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168745\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164056"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}