Cherry Clafoutis

Cherry Clafoutis

Today the recipe for cherry clafoutis, a typical dessert of French pastries, as well as one of the fastest and easy to prepare dessert ever, beginner to test. This French cake is nothing if not a custard milk-based and eggs enriched with fresh fruit and is the classic cake that can save your dinners with unexpected guests making you make a great impression with minimal effort. The original French recipe for clafoutis wants to prepare the clafoutis with larger cherries, dark and mature, but you can also use other fruit, like strawberries, peaches or plums (If you use dried plums sweet is called far breton, and it is equally exquisite). The sugar in the cake is relatively little, and if the fruit was very sweet and very mature, you could also further decrease the amount. I'm used’ important that the milk is whole, to ensure the clafoutis taste but especially consistency. To show you how simple it is to prepare the cherry clafoutis, I shot a video tutorial that you can look into the recipe or on my You Tube channel (click on the banner on the home page to register!), in order to melt all your questions. The cherry clafoutis is great either hot, when it is still creamy, is cool, when its consistency is more like that of a pudding. Give it a try, you will not regret. And if you like desserts with cherries, also check out the tart with lemon custard and whole cherries. Obviously, Since we are in season, have a look at all my RECIPES WITH CHERRIES. Have a good day!

CHERRY CLAFOUTIS (French recipe)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • Doses for a cake of 22 cm in diameter.
  • FOR CLAFOUTIS:
  • 2 whole eggs
  • 400 grams of whole cherries, pitted (looks at how to do it in the video at the bottom of the recipe)
  • 80 grams of butter
  • 80 grams of flour 00
  • 80 grams of caster sugar
  • 180 milliliters of cold whole milk
  • 1 vanilla pod (or a teaspoon of extract or the tip of a teaspoon of dust)
  • 20 milliliters di kirsch (Optional)
  • AND STILL:
  • butter and flour for the cake Pan, just enough
  • butter to finish the cake
  • granulated sugar to decorate the cake

PROCEEDINGS

To prepare the clafoutis with cherries, Preheat oven to 200 degrees static. Grease and flour thoroughly lightly a cake pan. Melt butter and let it cool to room temperature.

Put the eggs in a bowl and untie mixing them with a hand whisk. Add the flour and continue to mix with a whisk until a smooth batter without lumps.

Merge into repeatedly melted butter, stirring constantly, then add the sugar and milk, alternating until all the ingredients. Finally, add to mixture for the clafoutis cherry vanilla and kirsch.

You will get a semi-liquid batter, do not worry because it is the correct consistency.

Cherry Clafoutis

Distribute pitted cherries and the whole bottom of the pan (It must be covered) and pour the mixture. Bake the clafoutis of cherries at 200 degrees for 10 minutes, then lower the temperature to 180 degrees and distribute on the surface of the cake a few knobs of butter. Bake again for 25 minutes or until, inserting a toothpick into the cake, will not dry. Sprinkle the clafoutis still warm cherries with sugar. You can serve hot or warm clafoutis, perhaps with a scoop of ice cream or a little’ of whipped cream, but it is also good cold.

TIPS

You can also prepare the clafoutis with other types of soft fruit, such as prunes (also dried), peaches, strawberries. Keep the cake in the refrigerator: it will keep up to 3 days without any problem. If you do not have kirsch, you can use a white grappa spoon. If you decide to taste the freshly baked clafoutis, I suggest you prepare casserole portion and serve directly in cocotte to your guests.

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8 comments

Jeanne 29 June 2018 at 22:30

Dear Ada,
I would like to do your clafoutis, but I have not found the doses and types of flour!
Thanks!
Jeanne

Reply
Ada Parisi 29 June 2018 at 23:28

Hello Joan, I skipped a line! I corrected: 80 grams of flour 00

Reply
Valeria 29 June 2018 at 14:05

For the cake….24 cm in diameter will be fine ?

Reply
Ada Parisi 29 June 2018 at 23:29

From 22 to 24 is fine. Thanks, ADA

Reply
Antonella 28 June 2018 at 09:06

Hi Ada! Good morning!
I really like the clafoutis, Also try this your version! A couple of times I have prepared a variant with almond cream and apples!
Best regards Antonella 🙂

Reply
Ada Parisi 28 June 2018 at 10:50

Hello Antonella! This is the recipe of Michael Roux. I find it excellent, especially when it is hot tasted. I tried to do it in a thin pastry shell dipasta and I must say that the result is even better, because there is also the part crunchy. And I really like the idea of ​​almond cream, to try. A hug, ADA

Reply
elisabetta corbetta 28 June 2018 at 08:39

I love this cake and cherries
Thanks
A big kiss

Reply
Ada Parisi 28 June 2018 at 10:51

You must try it Elizabeth, because it really wants to do it in 10 minutes. A hug, ADA

Reply

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