Cherry clafoutis, an ultra-melting classic
Clafoutis is THE ultimate sunny dessert! Originating from 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 and melting texture will delight even the most discerning of cooks, while its ultra-simple preparation will delight both beginners and experienced cooks. 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 even possible, transforming this dessert into a delicious main course with vegetables, cheese or even tuna ;-). A true culinary chameleon that adapts to all your desires!
Ingredients
8
Estimated cost: 4.49Euros€ (0.56€/serving)
Materials
- 9.5 inches / 24 cm diameter 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!
FAQ ❓
Do you need to pit cherries for a clafoutis?
Traditionally, the cherry clafoutis recipe is made with the pits. Indeed, when cooked, the pits release a slight bitterness and enhance the fruit's aroma, resulting in a more flavorful clafoutis.
However, for greater comfort, especially for children or the elderly, you can pit the cherries before adding them to your clafoutis batter. Be careful: pitted cherries will release more juice during cooking, which may slightly lengthen the setting time or result in a moister texture. To compensate, you can slightly reduce the cooking time or add a spoonful of almond flour to the batter to absorb excess moisture.
However, for greater comfort, especially for children or the elderly, you can pit the cherries before adding them to your clafoutis batter. Be careful: pitted cherries will release more juice during cooking, which may slightly lengthen the setting time or result in a moister texture. To compensate, you can slightly reduce the cooking time or add a spoonful of almond flour 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 have a slightly wobbly texture in the center when it comes out of the oven, while remaining firm around the edges. This is normal: it continues to firm up as it cools.
The interior should remain soft and melting, similar to a thick fruit flan. If the surface is golden brown and a knife blade comes out almost clean from the center, the clafoutis is ready. Avoid overcooking, which would make it dry and doughy.
The interior should remain soft and melting, similar to a thick fruit flan. If the surface is golden brown and a knife blade comes out almost clean from the center, the clafoutis is ready. Avoid overcooking, which would make it dry and doughy.
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 fruits (raspberries, blueberries, currants),
- stone fruits like apricots or plums,
- pears, apples, or even rhubarb. These variations are sometimes called flognardes, especially when there are no cherries, but the principle remains the same: a clafoutis mixture made with eggs, milk, sugar, and flour, poured over fruit and baked in the oven.
- red fruits (raspberries, blueberries, currants),
- stone fruits like apricots or plums,
- pears, apples, or even rhubarb. These variations are sometimes called flognardes, especially when there are no cherries, but the principle remains the same: a clafoutis mixture 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 your mixture into it. This prevents the clafoutis from sticking during baking and makes it easier to remove.
You can also lightly dust the pan with flour or sugar after buttering it to obtain a beautiful golden, caramelized crust around the edges. This gives your dessert a better appearance and flavor.
You can also lightly dust the pan with flour or sugar after buttering it to obtain a beautiful golden, caramelized crust around the edges. This gives your dessert a better appearance and flavor.
How long should you bake a clafoutis?
Clafoutis baking time depends on the pan and the filling. Generally, allow 35 to 45 minutes at 350°F/180°C (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.
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 enhancing the flavors.
Remember to remove it 15 to 20 minutes before serving to allow it to return to room temperature. You can also reheat it gently in the oven to regain some softness.
Remember to remove it 15 to 20 minutes before serving to allow it to return to room temperature. You can also reheat it gently in the oven to regain some softness.
Should I serve the clafoutis hot or cold?
Cherry clafoutis can be enjoyed either warm or cold.
Warm, it is very soft, with a slightly runny texture and a beautiful aromatic intensity.
Cold, it holds together better, which is perfect for a dessert to prepare in advance.
Both options are delicious, it depends on your preferences.
Warm, it is very soft, with a slightly runny texture and a beautiful aromatic intensity.
Cold, it holds together better, which is perfect for a dessert to prepare in advance.
Both options are delicious, it depends on your preferences.
What ice cream goes with a cherry clafoutis?
To enhance a soft cherry clafoutis, serve it with vanilla ice cream: the sweetness of the vanilla perfectly balances the acidity of the cherries, and the hot-cold contrast is irresistible.
Other ice creams pair very well with this dessert:
- Pistachio ice cream: for a refined and slightly bitter touch.
- Yogurt ice cream: provides a light, refreshing taste, ideal in summer. - Almond or coconut ice cream: for a sweet and exotic touch.
Serve the clafoutis warm with a scoop of ice cream for a delicious cherry dessert!
Other ice creams pair very well with this dessert:
- Pistachio ice cream: for a refined and slightly bitter touch.
- Yogurt ice cream: provides a light, refreshing taste, ideal in summer. - Almond or coconut ice cream: for a sweet and exotic touch.
Serve the clafoutis warm with a scoop of ice cream for a delicious cherry dessert!
Nutrition
for 1 serving / for 100 g
Calories: 225Kcal
- Carbo: 38.8g
- Total fat: 3.3g
- Saturated fat: 1g
- Proteins: 8.1g
- Fibers: 2.1g
- Sugar: 17.4g
- ProPoints: 6
- SmartPoints: 8
Nutritional information for 1 serving (143g)
Cookware
oven
Attributes
Suitable for freezing
Keep refrigerated
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