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Clafoutis aux cerises – Cherry Clafoutis

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Ingredients

Adjust Servings:
4 Egg
160 g Wheat flour
160 g Butter melted and cooled
300 ml Молоко room temperature
120 g Caster sugar
1 Vanilla pod
60 g Butter from fridge
400 g Cherry ripe, pitted
3 tbsp Brown sugar

Clafoutis aux cerises – Cherry Clafoutis

Features:
  • Vegetarian
Cuisine:
  • 1 h 10 min
  • Serves 0
  • Medium

Ingredients

Directions

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Clafoutis is a classic French home recipe. In fact, it’s an oven-cooked large and thick pancake with berries 🙂 The pastry is so soft, sweet and fragrant without any texture (it’s not a sponge cake!). Clafoutis is a seasonal dessert and is traditionally prepared with cherry. Its sourness, juiciness and brightness accentuates sweetness and vanilla flavor of the cake. Clafoutis can also be made with other sour berries of fruit, like currants, plums, gooseberries. Frozen berries/fruit can be used in winter.

As any other popular dessert, clafoutis has a great number of variations. Only pastry ingredients, milk, sugar, flour and eggs, remain constant. Depending on ratios, pastry can vary from soft to dense. Today we are going to try a famous French chef Michael Roux’s recipe. His recipe makes vanilla and butter-flavored and pretty dense, eye-catching and handsome clafoutis with a crispy sugar crust – you’ll love it! We love it!

Hurry up for cooking this one! Enjoy!

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Steps

1
Done
5 min

PREPARE CHERRIES

Wash and pit the cherries. Clafoutis is traditionally made from unpitted cherries to release more juices that add an almond note to the flavor. Though I use pitted cherries – it’s easier to eat. You can also soak pitted cherries in cognac or any other spirit for a few hours.

2
Done
15 min

Prepare batter

Important! Clafoutis should have a dense texture, so to avoid formation of air bubbles. For this, use a fork to mix the batter – don’t use a mixer or a whisk! Also, all the ingredients should be of room temperature, melted butter can be warm but shouldn’t be hot. Beat the eggs until well-combined. Add the flour, whisk until smooth, then incorporate the melted batter. Fold in, in three batches, confectioner’s sugar and milk. Combine until smooth.
Split vanilla bean down its length, scrape out seeds with a knife. Add them to the batter and combine well. The batter should be fragrant and sweet of a runny consistency with dots of vanilla seeds in it.

3
Done
5 min

POUR IN BAKING DISH

Grease a cake pan (22 cm in diameter) with batter (approx. 30 g). The remaining 30 g cut into small pieces and place in the fridge. Sprinkle the cake pan with brown sugar (approx. 1,5 tbsp). Arrange the cherries in one layer on the bottom cut-side down. Carefully pour the batter over.

4
Done
40 min

Bake

Place in the preheated to 200C oven. Bake for 10 min. Then reduce to 180C and bake for another 15 min. The cherries will come to the surface, the edges will get slightly brown – it’s ok, when the cake is done, the cherries will slightly come done, and the center will be still soft and golden.
Open the oven and arrange the refrigerated butter pieces on the surface. Bake for another 5-15 min. The edges will get pretty brown, the center – golden. The cake is done when the knife or a toothpick comes out dry. The center will still be soft yet pretty dense.

5
Done
5 min

Serve

Take out the cakes and sprinkle the surface with browm sugar right away. Let stand for 5-7 min.
Serve in a cake pan, warm or cold.

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Cold Borscht
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Strawberry Gazpacho
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Cold Borscht