Clafoutis aux Cerises
This cherry clafoutis bakes up somewhere between a custard and a tender pancake, with juicy cherries suspended in a lightly sweet, vanilla-scented batter. A splash of kirsch deepens the cherry flavour, while a dusting of icing sugar gives it a delicate pâtisserie finish.
Ingredients
Fruit and dish
- 250 gfresh cherries, preferably sweet, pitted
- 10 gunsalted butter, for greasing the dish
- 10 gcaster sugar
Batter
- 2 largeeggs
- 40 gcaster sugar
- 35 gplain flour
- 1 pinchfine salt
- 120 mlwhole milk
- 40 mldouble cream
- 1 tspvanilla extract
- 1 tbspkirsch
- 15 gunsalted butter, melted and slightly cooled
Finish
- 1 tspicing sugar
Instructions
- 1
Preheat the oven to 190°C conventional / 170°C fan. Grease a small baking dish or skillet of about 18 cm diameter with the butter, then dust it with the 10 g caster sugar, tapping out any excess. This helps the edges caramelise lightly and prevents sticking.
- 2
Wash, dry, and pit the cherries. If they are large, halve them; if small, leave them whole. Spread them evenly in the prepared dish.
- 3
In a mixing bowl, whisk the eggs with the 40 g caster sugar until smooth and slightly lighter in colour, about 30 seconds. Sift in the flour, add the salt, and whisk until no dry pockets remain. Gradually whisk in the milk and cream to make a smooth, pourable batter.
- 4
Whisk in the vanilla extract, kirsch, and melted butter. Let the batter stand for 5 minutes; this brief rest helps the flour hydrate for a smoother clafoutis.
- 5
Pour the batter over the cherries. Bake for 24-28 minutes, until the clafoutis is puffed, golden at the edges, and just set in the centre; a slight wobble is fine, but it should not look liquid. Avoid overbaking or it will lose its custardy texture.
- 6
Rest the clafoutis for 5 minutes so it settles slightly and slices more neatly. Dust with the icing sugar just before serving. Serve warm or at room temperature.
Nutrition per serving
Notes
- •For the most traditional flavour, use ripe dark sweet cherries; sour cherries also work but may need an extra 5-10 g sugar.
- •If you prefer a stronger almond-like cherry-stone aroma, keep a few cherries unpitted, but warn diners clearly.
- •A ceramic tart dish, small gratin dish, or ovenproof skillet all work well for this small batch.
Background
Clafoutis comes from the Limousin region of central France, where it was traditionally made by baking black cherries in a simple flan-like batter. The classic version often leaves the stones in for extra aroma, though modern home cooks commonly pit the fruit for easier eating.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free