Ah, cherry clafoutis… A childhood memory, summers spent at my grandmother's house, the intoxicating scent of freshly picked cherries filling the kitchen. More than just a dessert, it's a Proustian madeleine, a culinary journey back in time. I'm sharing this recipe with you today because it's simple, quick, and incredibly delicious. Clafoutis is elegance within everyone's reach, a dessert that impresses without requiring hours of preparation.
This seasonal cherry clafoutis is perfect for a Sunday brunch, an impromptu afternoon snack, or a delicious way to end a meal. Its melt-in-your-mouth texture and fruity flavor will delight everyone, young and old. And if you're lucky enough to have cherries from your garden, even better! The true character of the fruit shines through in this traditional dessert.
So, ready to relive your childhood? Put on your apron, follow my instructions, and let yourself be transported by the magic of cherry clafoutis. Let's go!
Ingredients
Serves 6:
- 500g of fresh, unpitted cherries (or pitted if you prefer)
- 100g of flour
- 100g of powdered sugar
- 4 eggs
- 250ml of whole milk
- 50ml of full liquid cream
- 1 sachet of vanilla sugar
- A pinch of salt
- Butter for greasing the mold
- Icing sugar for sprinkling (optional)
Instructions
- Preheat your oven to 180°C (gas mark 6).
- Generously butter a gratin dish (approximately 24cm in diameter).
- Wash and stem the cherries. You can choose to pit them or not. Traditionally, they are left whole, as the pit imparts a pleasant, slightly bitter almond flavor.
- Distribute the cherries in the bottom of the buttered mold.
- In a bowl, mix the flour, caster sugar, vanilla sugar and salt.
- In a separate container, beat the eggs as if making an omelet.
- Gradually incorporate the beaten eggs into the flour-sugar mixture, taking care to avoid lumps.
- Next, add the milk and cream. Mix until you obtain a smooth and homogeneous batter.
- Pour the batter over the cherries in the mold.
- Bake for 45 to 50 minutes, or until the clafoutis is golden brown and slightly risen.
- Let it cool slightly before serving. You can sprinkle with icing sugar before eating.
Chef's Tips
- For an even more indulgent clafoutis, you can add a few drops of bitter almond extract to the batter.
- If you are using pitted cherries, add a tablespoon of Kirsch to the dough to compensate for the lack of almond flavor.
- Feel free to vary the flavors by replacing the cherries with other seasonal fruits: apricots, raspberries, blackberries…
- For a lighter texture, you can replace some of the flour with almond flour.
Conservation
Cherry clafoutis will keep in the refrigerator for 2 to 3 days. It's best enjoyed warm or at room temperature to fully appreciate its melt-in-your-mouth texture. For more recipes and cooking tips, feel free to visit our recipe blog . And to learn more about our products and our world, visit our main blog .
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