The Cherry Clafoutis

After introducing you to the gratin dauphinois and the quiche Lorraine, I would like to share with you today one of my favourite desserts: The cherry clafoutis!

As a child, during the summer, I used to pick cherries from the garden with my grandfather to take them back to my grandmother. She knew I loved cherry clafoutis and made it for me every time I came!

This dessert is typical of central France, more precisely the Limousin department, and dates from the middle of the 19th century. The name clafoutis is the subject of an etymological controversy. The word originates from the Occitan dialect clafir or claufir, which means "garnish" or "filling".

Traditionally, clafoutis is a cake made with black cherries. They are dipped in a dough similar to waffles, made of flour, eggs, milk and sugar. According to purists, the secret of this delicious pleasure lies in the cherry pit. It is strongly recommended not to remove the pit in order to preserve the juice of the fruit, its flavour and nutrients. 

Personally, I remove the pits because I find it more pleasant for tasting, it's up to you....

Over time, several versions of clafoutis have appeared, today it has become a dessert for all seasons because instead of cherries, you can use all kinds of fresh fruits. The fruit must be firm and not release too much juice.

But be careful! Purists will still say that any clafoutis that is not prepared with cherries will not be called clafoutis but "flognarde".

Recipe

🕜 Preparation time: 20mn

🕜 Cooking time: 30mn

👥 Number of slices: 8

Ingredients :

✩ 600g of cherries

✩ 60g butter (including 20g to butter the mould)

✩ 20cl of milk

✩ 100g of flour

✩ 60g powdered sugar

✩ 1 sachet of vanilla sugar

✩ 1 pinch of salt

✩ Ice sugar

Preparation steps

1 Preheat your oven to 210°C (thermostat 7). Quickly wash the cherries in a trickle of fresh water, remove the stems and drain.

2 Stone the cherries by cutting them in half with a knife. If the pit is too hard you can cut them in four.

 

3 Melt 40g of butter in the microwave for 20 seconds. In a large bowl, mix the flour, sugar, salt and vanilla sugar. Add the eggs little by little and then the milk little by little while continuing to mix. Add the melted butter.

 

4 Butter the dish generously, put the cherries away and pour in the clafoutis dough. Put in the oven for 10 minutes at 210°C then lower to 180°C and cook for another 20 minutes.

5 Serve the clafoutis cold or warm, sprinkled with icing sugar! 

Bon appétit ❣

I hope you enjoyed the recipe! I want to thank my friend and my cooking partner Jules for his help in making this cake. 

We'll see you next Sunday for a new recipe!