Hi, I am Eugenie. Today I am making Clafoutis aux cerises, Cherry Clafoutis.
Cherry Clafoutis Recipe
One 9 inch round pan (23cm)
- 1 pound cherries (450g)
- ¾ cup milk (180ml)
- 2 eggs
- Pinch of salt
- ¼ cup + 1 tablespoon granulated sugar (62g)
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted, cooled (42g)
- 30g all-purpose flour (1/4 cup)
- 40g ground almonds (1/4 cup)
- *Softened unsalted (or melted) butter and sugar for the baking dishes
First, butter the gratin dish and coat with sugar.
And in a small sauce pan add in ¾ cup of milk and bring it to a boil. When the milk boils, set aside and let cool.
And crack 2 eggs into a bowl and add in a pinch of salt and 1/4 cup and 1 tablespoon of granulated sugar. Then cream together.
And add in 3 tablespoons of melted butter. The butter should be cooled before adding.
Then add in 1 teaspoon of pure vanilla extract. And whisk until combined.
Then slowly add in milk. By now the milk should be sufficiently cooled. And whisk until mixed.
Now sift in ¼ cup of flour and ¼ cup of ground almonds. If you don’t have almond grounds, you can just double the amount of flour. I love ground almonds in clafoutis. And stir until combined.
And arrange cherries in the dish. You can add as much as you want. I prefer unpitted cherries because I used to eat clafoutis with whole cherries in France. That way, cherries will keep the juice and look pretty. But if you have children, you might want to remove the stones before using them.
Then slowly pour the batter into the dish. The leftover batter can be used the next day if refrigerated in an airtight container.
Bake in the oven preheated to 305 degrees F. (150 C) for about 50 minutes to 1 hour, or until puffed and golden brown. It falls down quickly out of oven.
Now let cool on a wire rack.
Sprinkle with confectioners’ sugar and serve with cream.
Do you remember far Breton? Clafoutis contains more egg and less butter and less milk.
I love my clafoutis with juicy cherries in it. It looks beautiful, It tastes so good. You can also make this beautiful dish with blueberries or pears.
Did you like this?
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Thanks you for watching. Bye for now.
Adding full of cherries and using one big pan (rather than using many smaller dishes) result delicious end product.
Q & A
from YouTube http://youtu.be/eNpPl34IpPQ
>> SOUR OR SWEET CHERRIES?
Is this sour cherries or regular cherries??
Good question. French cherry griotte (morello) is actually sour cherry but I used sweet cherries which are widely available here.
>> ALTERNATIVE FRUITS?
Can I use other fruits?
At the end she said you can also use blueberries and pears.
And also apricots.
>> WITH NO FRUITS?
Can you make this without any fruits?
I’d say it’s perfect with fruit juice and flavor. I know this because I tested without fruits this week.
>> WHY GREASE “AND” SUGAR?
I was wondering why you put sugar in after you butter the molds in most of the videos. Is there a purpose in that because I usually only butter the molds!
Hi, butter alone can be easily absorbed into the batter. So there is one more layer: sugar for sweeter dessert, flour for cake and bread, cocoa for chocolate cakes.
>> DEFLATION ISSUE
I will have to try your version because the one I used deflated after it cooled. Not cool.
Haha. Don’t worry, there will be no horrifying rise and dramatic deflation at this temperature, 150C/305F.
>> SERVE HOT OR COLD?
Is this one served hot or cool? Can I put it in fridge before serving? Thanks for sharing^^
That’s a good question, Lam. It is served lukewarm or at room temperature. And store left-overs in the fridge.
>> Springform pan?
Eugenie, can I use a 9″ springform pan?
Hi, the clafoutis batter is pretty liquidy and many springform pans leak. So test if your pan doesn’t leak. Also a springform pan is deep, make sure it’s possible to look at the top crust to check its doneness. Happy cooking.