Cherry and almond clafoutis
Delicious and easy cherry and almond clafoutis
Table of Contents
to make with any fruit in season
After the delicious Laduree cherry clafoutis creamy, unctuous and delightful, I want to suggeste another equally delicious version, with a different texture. This cherry and almond clafoutis has a flan-like texture like all clafoutis, but the almond powder gives it a texture with more chewiness.
if you didn’t know, a clafoutis is a classic French dessert that perfectly balances simplicity and elegance. Originating from the Limousin region of France, this delightful treat is characterized by its tender, custard-like texture and a harmonious blend of fruit and batter.
The almond powder absorbs more of the cherry juice, so for this clafoutis, I always use pitted cherries. The advantage is that it can be made with any fruit in season, such as apricots, plums, apples, mirabelles etc…
| This clafoutis puffs up less than Laduree’s cherry clafoutis because it contains more dry ingredients overall, more flour and more almond powder. That being said, it’s no less light. |
Of course you can do this without pitted cherries. As I said in the previous clafoutis recipe, the only advantage of leaving the cherries with their stones is that the juice stays inside the fruit and doesn’t soak the pastry. As for the taste, the pits do not add any flavor, I can say. I suggest you try it out and make your choice.if it´s not already done .
Delicious cherry and almond clafoutis
The recipe for this almond and cherry clafoutis on video:
If you like quick and easy fruit desserts :
- Apple crumble
- Apricot crumble
- Tiramisu by French chef Cyril Lignac
- Red fruits panna cotta
Steps to prepare cherry and almond clafoutis
| NB: Find the detailed quantities of the ingredients in the recipe card at the end of the article, which you can print out. Below are the instructions, which you can also view with images |
For a square baking dish size 20 sur 22 cm (7.9 /8.6 in ) or small gratin-dishes.
It will be more than enough for 10/12 people
1. Butter and dust with flour the mold or individual dishes, shaking off any excess
2. Wash the cherries and make them dry , then pit them. put them on a paper-towel while you prepare the clafoutis mixture.
3. Preheat oven to 200°C, ( 400 °F) static heat.
4. Melt butter and let it cool.
5. Sift the flour and add the almond powder, sugar and salt. Mix all together.
6. Create a “well ” in the center of these dry ingredients and break the eggs into it. Mix with a whisk, working in circles from the center outwards. Don’t over-whisk, just smooth out the mixture.
7. Add the milk and cream and stir.
8. Add the melted butter and kirsch or liquid vanilla. Stir until you have a well combined texture.
9. Place the pitted cherries in the mold(s) and gently pour over the clafoutis mixture.
10. Bake for about 40 minutes. The clafoutis should be golden-brown and a wooden skewer stuck into it should come out dry.
15 minutes before the end of cooking time, sprinkle with brown sugar or granulated sugar and leave to brown.
11. Remove from oven and put it on a wire rack. The cherry and almond clafoutis will deflate a little bit,so don’t be alarmed.
12. let it cool down before serving. you can keep it for up to two days in the fridge. you will notice that It still cuts very well.
13. You can dust with a little powdered sugar for decoration if you like , but don’t bother. The clafoutis is really a wow one!.
Easy and delicious cherry and almond clafoutis
Ingredients :
- For a mold size 20 sur 22 cm (7.9 /8.6 in ) or small gratin-dishes
- 4 eggs
- 100 g (3.5 oz) granulated sugar
- 60 g (2.1 oz )flour
- 100 g (3.5 oz )almond powder
- 250 ml (8.8 oz ) whole milk
- 150 ml (5.3 oz) heavy cream
- 60 g (2.1 oz) melted butter
- 1 pinch salt
- 5 cl (1.7 oz) kirsch or liquid vanilla extract
- 600 g (21.1 oz )cherries (to be pitted) (if using a large mold or 750 g (26.4 oz) if using small dishes as I did. You can use apricots, plums, apples, mirabelles etc.)
Instructions :
- Butter and dust with flour the mold or individual dishes, shaking off any excess
- Wash and make dry the cherries , then pit them.
- put on paper-towel while you prepare the clafoutis mixture.
- Preheat the oven to 200°C( 400°F)heat static heat.
- Melt the butter and leave to cool.
- Sift the flour and add the almond powder, sugar and salt.
- Mix all together.
- Create a "well " in the center of these dry ingredients and break the eggs into it.
- Mix with a whisk, working in circles from the center outwards.
- Don't over-whisk, just smooth out the mixture.
- Add the milk and cream then stir.
- Add the melted butter and kirsch or liquid vanilla.
- Stir until you have a well combined texture.
- Place the pitted cherries in the dish (es) and gently pour over the clafoutis mixture.
- Bake for about 40 minutes .
- The clafoutis should be golden-brown and a skewer stuck into it should come out dry.
- 15 minutes before the end of cooking time, sprinkle with brown sugar or granulated sugar and leave to brown.
- Remove from oven and put it on a wire rack.
- The cherry and almond clafoutis will deflate a little bit,so don't be alarmed.
- let it cool down before serving.
- you can keep it for up to two days in the fridge.
- you will notice that It cuts very well.
- You can dust it with a little powdered sugar for decoration if you like, but don't bother.
- The clafoutis is really very good.
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