Cherry clafoutis, an ultra-soft classic

Name: Cherry clafoutis, an ultra-soft classic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: En
Ingredients: 1 lb cherries (500 grams); 1 cup flour (125 grams); 1/4 cup sugar (50 grams); 2 tsp vanilla sugar (11 grams); 1 pinch of salt; 4 eggs; 9 fl oz milk (250 ml)

Dessert

Very Easy

45 min

225 Kcal

Clafoutis is THE ultimate sunny dessert! Originating in Limousin, this traditional French recipe is a true delight that has been passed down through the generations. With no fat and little sugar, it's a light cake that will be devoured in no time. Its soft, custardy texture will delight even the most discerning food lovers, while its ultra-simple preparation is sure to please beginners and experienced cooks alike. Make this recipe all year round by replacing the cherries with other seasonal fruits, such as pears in autumn, apples in winter, or apricots in summer! Savory versions are also possible, transforming this dessert into a delicious main course with vegetables, cheese, or even tuna ;-). A true culinary chameleon that adapts to all your tastes!

Ingredients

1 lb cherries (500 grams)
1 cup flour (125 grams)
1/4 cup sugar (50 grams)
2 tsp vanilla sugar (11 grams)
1 pinch of salt
4 eggs
9 fl oz milk (250 ml)

Estimated cost: 4.89€ (0.61€/serving)

Materials

9.5-inch / 24 cm tart pan

Preparation

Preparation15 min

Cook time30 min

Mix the flour, sugar, vanilla sugar, and salt with the eggs.
Gradually add the milk while mixing.
Remove the stems and wash the cherries. Place them in a greased pan. Pour the batter over them.
Bake for 45 minutes at 370°F/190°C.
And there you have it, your cherry clafoutis is ready!

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FAQ ❓

Do you need to pit cherries for a clafoutis?

Traditionally, cherry clafoutis is made with the pits. As they cook, the pits release a slight bitterness and enhance the fruit's aroma, resulting in a more flavorful clafoutis.
However, for easier eating, especially for children or older adults, you can pit the cherries before adding them to the clafoutis batter. Be careful: pitted cherries will release more juice during cooking, which may slightly lengthen the time it takes to set or result in a moister texture. To compensate, you can slightly reduce the cooking time or add a spoonful of ground almonds to the batter to absorb excess moisture.

What texture should a clafoutis have when it comes out of the oven?

A successful homemade clafoutis should be slightly wobbly in the center when it comes out of the oven, while being set around the edges. This is normal: it will continue to firm up as it cools.
The inside should remain soft and tender, similar to a thick fruit flan. If the surface is golden brown and a knife inserted into the center comes out almost clean, the clafoutis is ready. Avoid overbaking, which would make it dry and stodgy.

Can you make a clafoutis with other fruits?

Yes, clafoutis is a very versatile base! In addition to the classic cherry clafoutis, you can use:
- red berries (raspberries, blueberries, red currants),
- stone fruits such as apricots or plums,
- pears, apples, or even rhubarb.
These variations are sometimes called flognardes, especially when they don't contain cherries, but the principle is the same: a batter made with eggs, milk, sugar, and flour, poured over fruit and baked in the oven.

Do you need to butter the pan for a clafoutis?

Yes, it is essential to butter the pan thoroughly before pouring in the batter. This prevents the clafoutis from sticking during baking and makes it easier to remove from the pan.
You can also lightly dust the pan with flour or sugar after buttering it to create a lovely golden, caramelized crust around the edges. This improves both the appearance and flavor of your dessert.

How long should you bake a clafoutis?

Baking time depends on the pan and the filling. Generally, allow 35 to 45 minutes at 350°F/180°C in a preheated oven.
If you use juicy fruit or fresh, unpitted cherries, the clafoutis will take a little longer to bake. Keep an eye on it: the top should be lightly golden and the center barely wobbly.

Can you make a clafoutis in advance?

Yes, and it's even recommended. Clafoutis can be made a few hours or even a day in advance, then stored in the refrigerator. It firms up as it cools, making it easier to cut and allowing the flavors to develop.
Remember to take it out 15 to 20 minutes before serving so it can come to room temperature. You can also warm it gently in the oven to restore some of its softness.

Should you serve clafoutis hot or cold?

Cherry clafoutis can be enjoyed either warm or cold.
When warm, it's very tender, with a slightly soft center and an intense aroma.
When cold, it holds together better, making it perfect as a make-ahead dessert.
Both options are delicious; it depends on your preference.

What ice cream goes with cherry clafoutis?

To complement a soft cherry clafoutis, serve it with vanilla ice cream: the sweetness of the vanilla perfectly balances the tartness of the cherries, and the hot-and-cold contrast is irresistible.
Other ice creams pair very well with this dessert:
- Pistachio ice cream: for a refined, slightly bitter touch.
- Yogurt ice cream: for a light, refreshing touch, ideal in summer.
- Almond or coconut ice cream: for a sweet, exotic note.
Serve the clafoutis warm with a scoop of ice cream for an indulgent cherry dessert!