Gluten-free cherry clafoutis
6 servings
45 minutes
Cherry clafoutis is a traditional French dessert from Limousin. This exquisite treat combines the tenderness of airy cream with the bright tartness of cherries. The classic recipe uses wheat flour, but this gluten-free version allows those avoiding gluten-containing products to enjoy it. The crumbly and fragrant pastry pairs wonderfully with juicy cherries, while cinnamon and nutmeg add refined spices that enhance the flavor. The finished clafoutis is soft, creamy, with a delicate texture, and the slightly caramelized surface gives it an appetizing crust. It is best served slightly cooled to fully reveal all the flavor nuances. It pairs perfectly with a cup of coffee or fragrant tea, adding a touch of special French elegance to the moment.
1
Remove the pits from the cherries
- Cherry (sour): 500 g
2
Mix flour (150 g) with sugar (30 g), slaked soda, salt, yolk, and room temperature butter.
- Gluten-free flour blend: 170 g
- Brown sugar: 40 g
- Baking soda reacted with acid: 1 teaspoon
- Salt: pinch
- Egg yolk: 1 piece
- Butter: 100 g
3
Knead the shortcrust pastry by adding a little water. Roll into a ball and refrigerate for an hour.
- Water: 2 tablespoons
4
Mix the remaining sugar with sour cream, eggs, nutmeg, and flour. Whisk.
- Brown sugar: 40 g
- Sour cream 20% fat: 200 g
- Chicken egg: 2 pieces
- Nutmeg: 2 teaspoons
5
Preheat the oven to 200 degrees.
6
Grease a 25 cm mold with butter. Roll out the dough and place it in the mold. Let it sit for 10-15 minutes, then place baking paper on top and add beans or peas to prevent the dough from rising.
7
Cool the dough, place pitted cherries on top, sprinkle with cinnamon, and pour with liquid filling.
- Cherry (sour): 500 g
- Ground cinnamon: 1 tablespoon
8
Put in the oven for 15 minutes.
9
Cool to room temperature and serve