Cherry Clafoutis Recipe

Cherry Clafoutis Recipe

Cherry clafoutis is one of those classic desserts that everyone loves to indulge in, all the more so as its preparation is highly seasonal, as cherries are a fruit that doesn't keep long, ripening in June over a relatively short period of time. So, what to do with all those cherries your generous trees are offering you? Earrings? Too many of them! Cherries in syrup? Yes, to enjoy fruit in winter. Cherries in brandy? Only if they're Montmorency or Morello cherries, and only if you've got the right spirit... And if you've got any left, you can freeze them after removing the stalks. Once they're dry, they'll make an excellent infusion against urinary tract infections!

• Preparation time: 10 min.
• Cooking time: 35 min.
• Complexity: easy

Ingredients for cherry clafoutis

Nothing could be more basic than the ingredients needed to make cherry clafoutis. The origins of this dessert lie in the Limousin region France, where cherry orchards were plentiful and the farm produce required, similar to custard flan, was readily available and very inexpensive, which is not always the case with cherries, which have to be bought from the grower or the greengrocer. Called "Millard" in Auvergne, clafoutis is always made with unstoned cherries: this principle must be respected for reasons of tradition and culinary interest, since the pits give the pastry a slight taste and, above all, prevent the cherry juice from mixing with the pastry, which could make it spongy rather than soft.

• 600 to 800 g Montmorency or Morello cherries
• 20 cl organic whole milk
• 4 organic eggs
• 50 g caster sugar
• 100 g T65 flour
• 50 g semi-salted butter
• 1 sachet vanilla sugar
• ½ sachet baking powder

Preparing the cherry clafoutis

1.Take a dab of butter and coat a porcelain tart tin well.

2. Wash the cherries, remove the stalks and place them in the mold, so that they cover the base completely.

3. In a mixing bowl, combine the flour, sugar, vanilla sugar and baking powder, then add the eggs and milk, followed by the butter, which will have melted after a quick blast in the microwave or in a saucepan over low heat. If you only have soft butter, simply add a pinch of salt.

4. Once the paste is smooth, pour it over the cherries and bake at th°7 (210°C) for 10 minutes. Then lower the temperature to th°6 (180°C) and continue baking for 25 minutes.

5. Clafoutis can be eaten warm, at room temperature, or cold, with a sprinkling of powdered sugar.

Some like to add kirsch to the dough for a tasty match with cherries, but this preparation can be just as delicious and simple with any other fruit: pears, apples, apricots, plums, peaches, rhubarb, figs...

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