Clafoutis with cherries in French

6 servings

90 minutes

Cherry clafoutis is a true masterpiece of French cuisine from the Limousin region. This delicate dessert, resembling baked custard, captivates with the rich flavor of ripe cherries enveloped in sweet vanilla batter. The cherry soaked in kirsch adds a slight tartness perfectly balanced by a creamy texture. Clafoutis is served warm or chilled with a light sugar crust on the surface. This dessert will adorn any table, and its effortless elegance makes it an ideal conclusion to a meal. Traditionally, clafoutis is eaten straight from the dish, savoring each bite slowly to appreciate the depth of flavor.

Energy value per serving

• Calories: 293
• Proteins: 6.7g
• Fats: 10g
• Carbohydrates: 38.1g

Ingredients

• Pitted cherries: 400 g
• Sugar: 125 g
• Wheat flour: 60 g
• Cream 10%: 300 ml
• Chicken egg: 2 pc
• Egg yolk: 3 pc
• Vanilla pod: 0.5 pc
• Cherry vodka (kirsch): 3 tbsp

Cooking steps

1. Remove the pits from the cherries, place them in a strainer set over a bowl, and drizzle with syrup.

   Required ingredients:

   • Pitted cherries: 400 g
   • Cherry vodka (kirsch): 3 tablespoons

2. Mix sugar and flour in a large bowl, gradually adding cream, egg, and egg yolks. Stir until a liquid homogeneous batter is formed. Add the contents of the vanilla pod. Leave in the refrigerator for 2 hours or overnight.

   Required ingredients:

   • Sugar: 125 g
   • Wheat flour: 60 g
   • Cream 10%: 300 ml
   • Chicken egg: 2 pieces
   • Egg yolk: 3 pieces
   • Vanilla pod: 0.5 piece

3. Grease the heat-resistant mold or portion molds with oil, sprinkle with a mixture of flour and sugar, and place in the refrigerator for the same time as the dough.

   Required ingredients:

   • Sugar: 125 g
   • Wheat flour: 60 g

4. Preheat the oven to 200°C.

5. Pour cherry juice from the bowl into the dough, mixing by lifting the dough from the bottom.

6. Pour the batter into the mold to a thickness of a finger and bake in the oven for 5-7 minutes. The batter should thicken to the consistency of sour cream. Remove the mold from the oven, distribute the berries over the batter in a thick layer, and pour with the remaining batter.

   Required ingredients:

   • Pitted cherries: 400 g

7. Return the dish to the oven and bake for another 15 minutes at 200°C, then reduce the heat to 180°C and bake for 35-40 minutes until the edges are puffed and a knife inserted into the clafoutis comes out clean.

8. Cool on a rack and serve the clafoutis warm or cold.