French clafoutis with cherries
6 servings
50 minutes
French clafoutis with cherries is an exquisite dessert from the Limousin region that combines the tenderness of baked creamy batter with the bright tartness of ripe cherries. Historically, clafoutis was made with black cherries that released aromatic juices during baking, soaking the batter. Its texture is airy and slightly porous, reminiscent of a mix between pudding and sponge cake. The sweetness of sugar harmonizes with the refreshing taste of fruits, while cream adds softness. Clafoutis is perfect for a cozy tea time or summer breakfast, especially when complemented by a scoop of vanilla ice cream or light whipped cream. Dusting it with powdered sugar, this French dessert can adorn any table and bring a touch of gastronomic elegance.
1
Preheat the oven to 180 degrees. Grease a baking dish (large enough for the cherries to fit in a single layer) with butter. Place the cherries and sprinkle with 50 g of sugar.
- Butter: to taste
- Frozen cherries: 600 g
- Sugar: 100 g
2
In a bowl, beat the eggs, mix the flour and salt, and add sugar. Then slowly pour in the milk and cream, stirring constantly to avoid lumps.
- Chicken egg: 3 pieces
- Wheat flour: 125 g
- Salt: pinch
- Sugar: 100 g
- Milk: 100 ml
- Cream 20% fat: 200 ml
3
Pour the resulting mixture over the cherries and bake for about 40-50 minutes until golden.
4
Remove from the oven, sprinkle with powdered sugar, and serve with a scoop of ice cream.
