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 the traditional, authentic 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 traditional 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 (2oz) flour
- 100 g (3.5 oz) almond flour
- 250 ml milk (8.8 oz)
- 150 ml (5.3 oz) heavy cream
- 60 g (2 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 :
Grease and flour the baking dish or individual moulds.
Wash the cherries thoroughly, dry them well, then pit them. Place them on a paper towel while you prepare the clafoutis batter.
Preheat the oven to 200°C (390°F), conventional (static) heat.
Melt the butter and set it aside to cool.
Sift the flour, then add the ground almonds, sugar, and salt. Mix everything well.
Make a well in the centre and crack the eggs into it. Whisk gently in circular motions, starting from the centre and gradually incorporating the flour. Do not overbeat, just mix until smooth.
Add the milk and cream, and mix again.
Pour in the melted butter and the kirsch or vanilla extract. Stir to combine.
Place the pitted cherries in the dish or moulds, then gently pour the batter over them.
Bake for about 40 minutes, more or less, until the clafoutis is nicely golden and a wooden skewer inserted into the centre comes out clean.
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
- It will be more than enough for 10/12 people
- 4 eggs
- 100 g sugar
- 60 g all-purpose flour
- 100 g almond flour
- 250 ml milk
- 150 ml heavy cream
- 60 g melted butter
- 1 pinch of salt
- 5 cl kirsch or vanilla extract
- 600 g 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
- Grease and flour the baking dish or individual moulds.
- Wash the cherries thoroughly, dry them well, then pit them. Place them on a paper towel while you prepare the clafoutis batter.
- Preheat the oven to 200°C (390°F), conventional (static) heat.
- Melt the butter and set it aside to cool.
- Sift the flour, then add the ground almonds, sugar, and salt. Mix everything well.
- Make a well in the centre and crack the eggs into it. Whisk gently in circular motions, starting from the centre and gradually incorporating the flour. Do not overbeat, just mix until smooth.
- Add the milk and cream, and mix again.
- Pour in the melted butter and the kirsch or vanilla extract. Stir to combine.
- Place the pitted cherries in the dish or moulds, then gently pour the batter over them.
- Bake for about 40 minutes, more or less, until the clafoutis is nicely golden and a wooden skewer inserted into the centre comes out clean.
- 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!.