Cherry and almond clafoutis
Cherry and almond clafoutis, both delicious and easy to make, is a variation I particularly like to prepare during cherry season. It retains the flan-like texture so typical of clafoutis, but is distinguished by a slightly denser consistency. The almond powder not only gives it a delicate fragrance, but also a slight chewiness in the mouth that makes every bite even more delicious.
After the success of Ladurée’s cherry clafoutis, with its creamy, smooth, melt-in-the-mouth texture, which I found absolutely exquisite, I’d like to suggest this one, which is just as delicious. It has a slightly different texture, but is just as pleasant.
A clafoutis can be made with any fruit in season, to vary the pleasures all year round. A simple, generous recipe that always works!
The almond powder absorbs more of the juice from the cherries, 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 Ladurée’s cherry clafoutis because it contains more dry ingredients overall, more flour and more almond powder. That 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 .
Table of Contents
Video recipe:
Ingredients:
NB: You can print out the recipe card below.
for a mold size 20 sur 22 cm (7.9 /8.6 in ) or small gratin-dishes
It will be more than enough for 10/12 people
- 4 eggs
- 100 g sugar (3.5 oz)
- 60 g (2.1 oz) flour
- 100 g (3.5 oz) almond powder
- 250 ml milk (8.8 oz)
- 150 ml (5.3 oz) heavy cream
- 60 g (2.1 oz) melted butter
- 1 pinch of salt
- 5 cl (1.7 oz ) kirsch or vanilla extract
- 600 g (21 oz) of cherries (to be pitted) if using a large baking dish, or 750 g (26.5 oz) if using small individual moulds like I did. You can use apricots, plums, apples, mirabelles etc…
Preparation steps :
Butter and flour the mould or moulds.
Wash and make dry the cherries , then pit them. put them on a paper-towel while you prepare the clafoutis mixture.
Preheat the oven to 200°C, static heat.
Melt the butter and leave to cool.
Sift the flour and add the almond powder, sugar and salt. Mix well.
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 whisk too much, just smooth 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 wooden skewer stuck into it should come out dry.
15 min before the end of cooking time, sprinkle with brown sugar or normal sugar and let brown.
Remove from oven and put it on a wire rack. The clafoutis will deflate a little.
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.
You can dust it with a little powdered sugar for decoration if you like, but don’t bother. The clafoutis is really a wow one!.
Other recipes you might like :
Easy 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 sugar
- 60 g flour
- 100 g almond powder
- 250 ml milk
- 150 ml Heavy Cream
- 60 g melted butter
- 1 pinch of salt
- 5 cl kirsch or liquid vanilla extract
- 600 g cherries (pitted) if it's in a large mold or 750 g if it's in small molds like I did. You can use apricots, plums, apples, mirabelles etc...
PREPARATION
- 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 , static heat.
- Melt the butter and leave to cool.
- Sift the flour and add the almond powder, sugar and salt. Mix well.
- 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 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.
- 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 still 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 a wow one!.