How to prepare cherry clafoutis at home in the original French recipe

Il cherry clafoutis it's a typical dessert of French pastry, as well as one of the fastest and easy to prepare dessert ever, beginner to test. This sweet French it is nothing more than a Cooked cream dessert milk-based and eggs enriched by fresh fruit. And it's the classic dessert capable of saving dinners with unexpected guests by making you look great with minimal effort.. Save the RECIPE VIDEO on my YouTube channel and you will see how simple it is to prepare. A bit’ like the very soft ones MADELEINES, the typical French shell-shaped sweets.

The peasant origins of cherry clafoutis

Is’ one of the first desserts I fell in love with during my many trips to France. And I think I tasted it the best cherry clafoutis of my life in Normandy, in a small patisserie in Bayeux. The firm but soft cream, the dark, pulpy cherries enchanted me. Since, I make it every time cherry season comes around.

The origins of this dessert are linked to Limousin region of France (Limosino), which is located in the heart of France near the Massif Central. The area is rich in forests, rivers and water basins and they are produced there cherries. The clafoutis was therefore born in a agricultural context come sweet simple, made with equally simple ingredients like milk, eggs and cherries. And even today it maintains this rustic and peasant appearance.

The original French recipe for clafoutis according to master pastry chef Michael Roux

I chose to prepare it with the recipe of master pastry chef Michael Roux, an undisputed pillar of world culinary art. His version of clafoutis for me represents perfection both in terms of procedure, extremely simple, both of consistencies. Is’ the version that most reminds me of Normandy clafoutis.

Clafoutis of cherries: with or without core?

But cherries in clafoutis are used with or without stones? The oldest tradition of the recipe would be the hazelnut, useful for releasing a hint of almond during cooking according to purists. Is, above all, the fact that the cherry is whole means that it does not lose its juices during cooking, making the clafoutis tastier.

The French original of cherry clafoutis actually requires you to prepare clafoutis with the largest cherries, dark and mature, rich in pulp. But today the use of is also frequent other fruit, like strawberries, peaches or plums. Another optional addition is a bit’ the Kirsch, cherry liqueur, which gives the dessert a 'more adult' taste.

How to enjoy cherry clafoutis: warm or cold?

The sugar in the cake is relatively little, and if the fruit was very sweet and very mature, you could also decrease the quantity further. Is’ It is important that the milk is whole milk, to ensure the clafoutis taste but especially consistency. You will see that this French dessert made with cooked cream and fruit it will win you over. If you enjoy it warm you will notice the creamy consistency, if you prefer it cold, its consistency will be more like that of a very firm pudding. In any case it is truly delicious.

On the contrary, if you use dried plums the dessert is called FAR BRETON, and it is equally delicious. And why not try the CLAFOUTIS WITH CHOCOLATE AND BLUEBERRIES or that WITH BERRIES, Rich in fruit?

Simple and delicious recipes with cherries

And if you like them sweets with cherries, I'll tell you what my favorites are, just in case you want to try them:

• LEMON CREAM TART AND CHERRIES
• SOFT CHERRY AND RICOTTA CAKE
• PANNA COTTA WITH CHERRIES
• CAKE WITH CHERRIES AND CANE SUGAR
• NO-BAKE CHEESE CAKE VARIEGATED WITH CHERRIES
• TIRAMISU’ YOGURTE AND CHERRIES (without eggs)

CHERRY CLAFOUTIS (French recipe)

Portions: 8 Preparation: 10 minutes Cooking: 35 minutes 35 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.8/5

( 11 voted )

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Ingredients

Doses for a cake of 22 cm in diameter

• FOR CLAFOUTIS

2 whole eggs

400 grams of whole cherries, pitted (see how to do it quickly)

80 grams of butter

80 grams of double-zero flour

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

butter to finish the cake

granulated sugar to decorate the cake

Procedure

First, look carefully RECIPE VIDEO the cherry clafoutis to take away any doubt about the preparation. Before you start making cherry clafoutis, preheat the oven to 200 degrees static. Butter profusely and flour a cupcab.

FOR THE DOUGH - 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, always stirring and then the granulated sugar and milk, alternating until all the ingredients. In the end, add to mixture for the clafoutis cherry vanilla and kirsch.

Once all the ingredients are mixed, you will get a semi-liquid batter, do not worry because the correct consistency is what you see in RECIPE VIDEO. Distribute pitted cherries and the whole bottom of the pan (It must be covered) and pour the mixture over it. The cherries must not overlap but be in a single, fairly compact layer.

COOKING - Bake the clafoutis of cherries at 200 degrees for 10 minutes, then lower the temperature to 180 degrees and spread on the surface of the sweet a few flakes of butter, which will help keep it more humid (do not skip this step)

Bake the cake again for 25 minutes or until, inserting a toothpick inside the cake, will not dry.

THE SERVICE - Sprinkle the clafoutis still warm cherries with sugar. You can serve hot or warm clafoutis, Maybe with a ball of ice cream or a little whipped cream, but it is also good cold. Bon appétit!

Note

THE SUGGESTION: 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.