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Clafoutis, is a custard-like dessert that is made with cherries and a batter. There is a lighter version [Clafoutis Framboise / Raspberry Clafoutis](Clafoutis Framboise Raspberry Clafoutis.md) but these day, the original recipe (this pages) is what we go to.
Details
Ingredients
- 500 gr of Black Cherries (frozen ok but fresh are better)
- 5 Eggs
- 120 gr of Sugar
- 70 gr of Flour
- 250 ml of heavy cream
- 1 pack of Vanilla Sugar (optional, about 9 gr)
- 1-2 pinch of salt
- 1 Tsp of baking soda
- 25 gr of butter (for the plate)
Method
- Pit the cherries. If using frozen cherries,
- Thaw the cherries, dry them out as much as you can. The traditional recipe uses fresh un-pitted cherries…but that is such a pain to eat that I recommend either frozen cherries or pitted fresh black cherries
- Pre-heat the oven at 350F
- Butter your plate (rectangular pyrex or pie pan; wide enough so that the Clafoutis is not too tall 1/2-3/4 of inch Clafoutis is perfect) then flour the plate
- Place the cherries into the plate, set aside
- Sift the flour
- Add the sugar, baking soda, the pinch of salt and vanilla sugar.
- Mix well.
- Add the eggs, one by one, while mixing.
- While mixing, add the cream
- Pour the mix into the plate over the cherries
- Place into the oven and bake for about 40 minutes.
Note: When done, let the Clafoutis cool a bit, you can sprinkle a little bit of cassonade or brown sugar on top.
Quick View
| Traditional | |
|---|---|
| Serve | 6+ |
| Preparation Time | 20 mn |
| Cooking Time | 40 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
