Ah, summer! Its long days, its generous sunshine... and its juicy cherries! Who hasn't dreamed of biting into a soft clafoutis, full of fruit, just like grandma used to make? Forget the bland or too compact versions. Here I share with you the authentic recipe, the one that smells of holidays and afternoons spent with family. Get ready for a simple and unforgettable treat!
Why is traditional clafoutis so special?
The charm of clafoutis is its simplicity. No need to whip egg whites or master complex techniques. It's a rustic, generous dessert that puts cherries in the spotlight. The recipe I'm offering respects this tradition while guaranteeing a result that is both melt-in-your-mouth and delicious. You'll see, it will quickly become a summer classic!
For a successful cherry clafoutis, the choice of fruit is essential. Opt for ripe, plump, and if possible, seasonal cherries. Varieties like Burlat or Reverchon are perfect. Their natural sugar and fragrant juice will make all the difference.
Pitting the cherries is not mandatory, but it's a welcome comfort. While tradition dictates leaving the pits for flavor, I strongly advise removing them for a more pleasant (and less risky for your teeth!) tasting experience. A good cherry pitter is your best friend here. You can find excellent ones among our pastry utensils.
Ingredients
Steps for a perfect clafoutis
Preheat your oven to 180°C (350°F). This is the ideal temperature for even cooking that browns the top without burning the bottom.
Prepare the cherries. Wash and pit your cherries. If you don't have a cherry pitter, a rigid straw or the tip of a small knife can do the trick. Set them aside, ready to be incorporated.
Grease and flour the dish. Take a gratin or pie dish about 22-24 cm (9-10 inches) in diameter. Generously grease it with salted butter, then lightly sprinkle with flour. This step is crucial so that the clafoutis doesn't stick and can be easily unmolded.
Prepare the batter. In a large bowl, mix the flour, granulated sugar, and a pinch of salt. The clafoutis batter should be smooth and lump-free. Mix the dry ingredients first, then gradually incorporate the liquids to avoid unpleasant surprises.
Add the liquids. Incorporate the eggs one by one, whisking well. Then add the whole milk and liquid fresh cream, followed by the vanilla extract. Whisk until you get a smooth and homogeneous batter. For a perfect mixture, feel free to use a good whisk from our kitchen accessories collection.
Arrange the cherries. Spread the pitted cherries in the bottom of the greased and floured dish. To prevent the cherries from sinking to the bottom of the dish, lightly flour them. This simple trick allows the fruits to remain well distributed in the batter during cooking. You can roll them in a tablespoon of flour before putting them in the dish.
Pour the batter. Gently pour the batter over the cherries. Don't worry if it barely covers them, they will rise a little during cooking.
Bake. Bake for about 35 to 45 minutes. A clafoutis is cooked when its edges are golden and its center is still slightly wobbly. It will continue to cook a little as it cools. Do not overcook it, at the risk of getting a dry dessert.
Let cool. Once cooked, remove the clafoutis from the oven and let it cool to room temperature before enjoying. It's even better lukewarm!
Finish with a gourmet touch. Before serving, sprinkle with a little icing sugar for an elegant presentation and extra sweetness. A real treat for the eyes and taste buds!
Lou's tip for a show-stopping clafoutis
For an even more enchanting aroma, you can add a few drops of bitter almond extract to the batter, or even a small glass of Kirsch if you like stronger flavors and the clafoutis is reserved for adults. It's a classic and delicious pairing with cherry!
Beware of frozen cherries!
Be careful not to use frozen cherries without thawing and draining them first. They would release too much water during cooking and make your clafoutis soggy. If you only have frozen ones, thaw them completely, drain them, and dry them well with paper towels before use. This is the secret to maintaining the inimitable softness of your clafoutis.
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