Discover the Delight of Cherry Clafoutis: A Classic French Dessert

Cherry Clafoutis, a traditional French dessert, is a charming blend of simplicity and sophistication. Originating from the Limousin region of France, this rustic dish features ripe cherries enveloped in a light, flan-like batter. Combining sweet cherries and creamy custard creates an irresistible treat – perfect for any occasion.

The Origin and Tradition

Clafoutis dates back to the 19th century and was originally made with whole, unpitted cherries. The pits were believed to impart a subtle almond flavor during baking. Modern recipes often call for pitted cherries for convenience. Whole cherries are still considered the authentic method by many purists. Some believe the pits add additional flavor.

Choosing Your Cherries

Fresh, sweet cherries are ideal for Cherry Clafoutis, offering the best flavor and texture. We prefer that you bake with the seasons. When you can’t wait for summer and if you can’t find fresh cherries, frozen cherries can be used as a substitute. Ensure they are fully thawed and patted dry to prevent excess moisture from altering the custard’s texture.

Tips for the Perfect Clafoutis

Batter Consistency: The batter should be smooth and free of lumps. Using a blender to mix the ingredients ensures uniform consistency, which is crucial for the custard to set properly.
Cherry Preparation: Whether using pitted or unpitted cherries, ensure they are evenly distributed in the baking dish to achieve a consistent texture and flavor throughout.
Baking: Clafoutis is typically baked at 180°C (350°F) until the edges are golden brown and the center is set but still slightly jiggly. This usually takes about 20 minutes for individual ramekins and approximately 40 minutes for a large dish. Overbaking can lead to a rubbery texture, so keep a close eye on it during the last few minutes of baking. It is always a pro tip to set your timer for less time than the recipe calls for to check on how your oven is behaving.

Serving Suggestions

Serve Cherry Clafoutis warm, at room temperature, or chilled. Powdered sugar dusted on top, adds a touch of elegance, while a dollop of whipped cream or a scoop of vanilla ice cream complements the dessert beautifully. The latter are a little less than traditional but it’s your recipe, so enjoy it how you like! It’s a versatile dish that can be enjoyed as a decadent breakfast, a delightful afternoon treat, or a satisfying dessert.

Cherry Clafoutis is a testament to the beauty of French patisserie. It is a simple yet indulgent dessert that celebrates the natural sweetness of cherries. This recipe will impress your friends and family and become a favorite in your culinary repertoire, whether you’re a seasoned baker or a novice in the kitchen. Enjoy the delightful flavors and the touch of French elegance in every bite. The cherry clafoutis is a dessert you will occasionally find among many other seasonal French desserts taught by the professional chefs of Cook’n With Class Paris.

For more insights and a podcast (en français) on the clafoutis, visit Les mitonnages de Jacky on Radio France.

Cherry Clafoutis Recipe

The perfect way to utilize cherries when they are in season! This dish really brings out the sweet and tart flavor of cherries! The perfect French dessert with a few cherries on top!

Servings 6 Servings

Prep Time 10

Cook Time 20

Resting Time 1

Total Time 1 30

Equipment

Mixing Bowl, Knife, Pastry Brush, Large Dish 12 cm x 2.8 cm (6 in x1.5 in) or 6 Individual dishes 5 cm x 2 cm (2 inch x 1 inch)

Ingredients

40 Grams Almond Meal 1.4 oz
3 Eggs
100 Grams Sugar 3.5 oz
175 Milliliters Milk 6.4 oz
500 Grams Cherries 17.6 oz
175 Milliliters Crème Fraîche 6.2 oz
57 Grams Kirsch or Rum 2 oz
45 Grams Cornstarch 1.6 oz
30 Grams Butter for the Mold 1 oz
30 Grams Sugar for the Mold 1 oz
1 Vanilla Bean

Instructions

Mix by hand or with a hand mixer, the cornstarch, almond meal, eggs, sugar, milk, cream, rum or kirsch, and vanilla seeds in a large bowl. Cut the bean in half and remove the seeds with the back of the knife.
Let it relax in the fridge for at least 1 hour, but best if left overnight.
Pit the cherries (it is better with the pits but you have to remember them when you eat).
Add the butter to the bottom of the cooking dishes with a brush and then the sugar.
Divide the cherries into your dish or dishes and pour the mixture about halfway.
Bake at 180°C (375°F) until golden brown (about 20 mins).

Notes

Wine suggestions:
Fortified Wine, Maydie Tannat Vintage, Château D'aydie: Red wine, sweet and rich, nice cherry kirsh flavors, hints of roasted almonds, a fortified wine from the Southwest of France. - Wine suggestions by Frederic Duverger.

Note: The size or shape of your dish is not critical except in terms of baking time. Use the dish that you have available. There is no need to run out and buy another.