French cherry Clafoutis recipe
I present you this emblematic French dessert: The clafoutis.
With its fondant and soft texture, this delicious cake made with fresh cherries is a must to try.
Really easy to bake you will only need few easy steps to taste this incredible dessert.
I’m personally used to take off the spit from the cherries as I find it so much better to taste.
Try it at home and give me your opinion in comment!
About this Recipe
The clafoutis is a really famous recipe. It appeared in the 19th century in the Limousin region located in the middle of France.
It’s basically composed of cherries. You could also find it under the name “millard”.
This recipe is now declined with a lot of different fruit to be served all year long. But, when it’s not composed of cherries its name changed to “flaugnarde”.
French are well-known to be really meticulous also with their recipes name.
- 17,6oz (500g) of fresh cherry
- 2 eggs
- 3/4 cup (75g) of almond powder
- 2/3 cup (75g) of cornflour
- 1 + 1/4 cup (300g) of liquid cream (30% of fat min.)
- 1/3 cup + 1 tbsp (100g) of milk
- 1/2 cup (100g) of brown sugar
- 2 bags (env. 15g = 1 tbsp) of vanilla sugar
- A pinch of salt
Step by Step Instructions
Preheat your oven at 200°C (392°F).
Start by preparing your cherries by taking off all the pit from them. It could take quite a long time, but it really worth it!
It will be so much better to taste your cake without some pit everywhere inside.
Then, place all your cherries in a mixing bowl and add 2 tbsp from the sugar prepared for the recipe.
Take your pan where you will bake your dessert.
The form doesn’t really matter, pick the pan you want for it (not too big if you want to keep a nice thickness). Line the pan with some butter and place it aside.
In another mixing bowl, pour your eggs, the brown sugar, the vanilla sugar and whisk them together
Add then the almond powder and cornflour. Whisk until everything is well combine.
Pour the cream and the milk inside and stir to combine everything.
You should obtain a batter not too liquid and too thick.
Then, take back your cherries. If they made some water, take it off before placing them in your baking pan. We want to have cherries on all the surface of the pan.
Take back your batter and pour it on the top of your cherries.
You could use a spoon to combine quickly the elements to not have all the cherries on the bottom part.
Place your pan in the oven preheat for approximately 35min. Your Clafoutis is ready when it’s nicely golden on the top.
Once it’s cook, take it off from the oven and let it cool completely before tasting.
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