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Clafoutis aux Cerises
A classic French dessert from the Limousin region, featuring plump black cherries baked in a rich, thick, custardy batter. This simple yet elegant dish is a country-style perfection.
🧂 Ingrédients
- 500 g Black cherries(unpitted (traditional method for best flavor, pits can be removed if preferred))
- 3 Large eggs(at room temperature)
- 100 g Granulated sugar(plus extra for dusting)
- 60 g All-purpose flour(sifted)
- 300 ml Whole milk(at room temperature)
- 30 g Unsalted butter(melted, for greasing the dish)
- 1 tsp Vanilla extract(or 1/2 tsp vanilla bean paste)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Generously butter a 23-25 cm (9-10 inch) round baking dish or gratin dish. Arrange the unpitted cherries in an even layer at the bottom of the prepared dish. Ensure they are not overlapping too much.
⏱️ 5 minutes - 2
In a medium bowl, whisk together the eggs and granulated sugar until well combined and slightly pale. Gradually whisk in the sifted flour until smooth, ensuring there are no lumps. Slowly pour in the milk while whisking continuously until you have a smooth, pourable batter, similar in consistency to heavy cream. Stir in the vanilla extract.
⏱️ 7 minutes - 3
Gently pour the batter evenly over the cherries in the baking dish. The batter should come up about halfway to two-thirds of the way up the cherries.
⏱️ 2 minutes - 4
Bake in the preheated oven for 40-45 minutes, or until the clafoutis is puffed, set, and golden brown around the edges. The center should be just set, with a slight wobble. A skewer inserted near the center should come out mostly clean (a few moist crumbs are okay).
⏱️ 40-45 minutes - 5
Remove from the oven and let it cool slightly for about 10-15 minutes. Dust generously with powdered sugar or granulated sugar just before serving.
⏱️ 15 minutes
💡 Conseils de pro
- ✓Keeping the cherry pits in during baking imparts a subtle almond-like flavor to the clafoutis. If you prefer not to have pits, you can pit them before arranging them in the dish, but be aware this may slightly alter the texture and flavor.
- ✓The ideal clafoutis should have a tender, custardy interior, not a dense, cake-like texture. Avoid over-baking.
- ✓Clafoutis is best served warm, shortly after baking, to appreciate its delicate texture and flavor. It can be served with a dollop of crème fraîche or a scoop of vanilla ice cream.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Substitute black cherries with other stone fruits like plums, apricots, or peaches. Adjust sugar if fruits are less sweet.
- Add a teaspoon of almond extract along with the vanilla for a more pronounced nutty flavor.
- For a richer batter, replace a portion of the milk with heavy cream.