The best cherry clafoutis
Foolproof, creamy and delicious cherry clafoutis recipe
Table of Contents
Cherry clafoutis is the iconic French dessert of the month of June. As soon as the cherries reappear on the market stalls, we hasten to take the opportunity to make a clafoutis. This is a super easy and very quick dessert to make. it’s very appealing and not expensive at all.
However, it is not always easy to find the right recipe with a perfect texture, melting, tasty and not too firm. This clafoutis is moist and perfect!
Ladurée’s cherry clafoutis can be served after having sprinkled on top some powdered sugar. For added indulgence, serve with a scoop of vanilla ice cream or a pot of custard.
| If you’ve never made cherry clafoutis, this dessert is typically French, Originating from the Limousin region of France It is made up of fresh cherries that are covered with a mixture like “crepes” batter. After baking, you get a custard-like flan texture. It is usually baked in a Pyrex or ceramic baking dish, in which it is also served. |
Cherry clafoutis: with or without pits?
Like the “pain au chocolat” or “chocolatine” debate, here it’s clafoutis pitted or unpitted cherries. my advise is to leave the cherry pits in so that the juice does not escape. The juice from the cherries will soak the flan and you won’t get the same juiciness in the mouth as with unpitted cherries.
When you’re with family, you can leave the pits in, but when you have guests it’s not very glamorous to have to spit out pits.
I’ve tried this clafoutis with and without pits, and when the quantity of cherries iis about 500/750 g (17.6 -26.4 oz for one liter (33.8 fl oz )of liquid, the result is almost the same.
If you would like to use more cherries without pits, I recommend instead a cherry and almond clafoutis.
The best clafoutis
You can make this clafoutis with other fruits, but the name will change. Clafoutis is made exclusively from cherries, traditionally with pits but also without.
With other fruits, it takes the name “flaugnarde” or “flognarde”, which is also a dessert from the Limousin region, similar to clafoutis.
I made available my delicious blueberry flognarde ,with great pleasure. So you can enjoy the taste of clafoutis all year round, by making flognardes with seasonal fruit.
You can watch the recipe on video
What are the ingredients for cherry clafoutis?
NB: Find the detailed ingredients in the recipe-card below that you can also print out.
I used 20 in diameter x 6 cm in height (7.9 x 2.4 in ) mold, but Ladurée recommends a 22 /24 cm (8.6 /9.5 in ) one. I prefer it when the clafoutis is high.
- Sugar: granulated sugar
- Eggs: whole eggs
- Egg yolks
- cornstarch: adds a lightness to clafoutis
- Flour
- Pinch of salt: as a flavour enhancer
- Lemon: I prefer liquid vanilla extract or 1 bagt of vanilla sugar to be removed from the weight of the sugar.
- Whole milk
- Heavy cream: you can use milk only, but with this you will have a delicious texture.
- Cherries : fresh cherries
How to prepare it?
NB: Find the list of ingredients in the recipe card below that you can print out.
- Start by preheating the oven to 175°C (350°F) on static heat.
- Butter up and flour the mold, then tap the mold to remove the excess flour. You can sprinkle it brown sugar instead of flour for a caramelized finish.
- Wash cherries and make them dry.
- Sift flour and cornstarch.
- Add the granulated sugar, pinch of salt and lemon zest.
- Mix and pour the whole eggs and egg yolks in the center. Mix without whisking with a whisk.
- Add the cream and milk and stir. Add the liquid vanilla right now, if you have opted for it.
- put the cherries in the mould and gently pour over the clafoutis mixture.
- Put it in the preheated oven.
- The clafoutis will puff up when baked, like a cheesecake, and sinks when removed from the oven. which is It’s perfectly normal.
- Check the cooking with a skewer stuck into the clafoutis. it must come out dry
- Remove from oven and let it cool down completely before unmolding.
- You can enjoy it warm or cold, this clafoutis will save the perfect texture even 2 days later.
You can also see the apricot clafoutis
Easy French cherry clafoutis ( the best Ladurée's recipe )
Ingredients :
- I used 20 in diameter x 6 cm in height (7.9 x 2.4 in ) mold, but Ladurée recommends a 22 /24 cm (8.6 /9.5 in ) one.
- I prefer it when the clafoutis is high.
- 175 g (6.2 oz ) granulated sugar
- 3 eggs
- 2 egg yolks
- 50 g (1.8 oz) cornstarch
- 50 g (1.8 oz) flour
- 1 pinch salt
- 1 lemon but I prefer liquid vanilla extract or 1 bagt of vanilla sugar to be removed from the weight of the sugar.
- 300 ml (10.5 oz ) whole milk
- 300 ml (10.5 oz )heavy cream
- 500 g (17.6 oz) fresh cherries
Instructions :
- Preheat oven to 175°C (350 °F) static heat).
- Butter up and flour the mold, then tap the mold to remove the excess flour.
- You can sprinkle it with brown sugar instead of flour for a caramelized finish.
- Wash cherries and make them dry.
- Sift together flour and cornstarch
- Add the sugar, pinch of salt and lemon zest.
- Mix and pour the whole eggs and egg yolks in the center.
- Mix without whisking with a whisk.
- Add the cream and milk and stir.
- Add the liquid vanilla right now, if you have opted for it.
- put the cherries in the mould and gently pour over the clafoutis mixture.
- Bake for 45 minutes to 1 hour.
- Check the cooking with a skewer stuck into the clafoutis.
- The clafoutis will puff up when baked, like a cheesecake, and sinks when removed from the oven. Which is normal.
- Remove from oven and let it cool down completely before unmolding.
- Once it has cooled, you can serve it by dusting the top with a veil of icing sugar. For added indulgence, serve with a scoop of vanilla ice cream or a pot of custard.
- You can enjoy it warm or cold, this clafoutis will save the perfect texture even 2 days later.
- This french cherry clafoutis is the perfect Summer dessert !
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dessert, pastry, cake, cherry, almond, cream, flan, easy cooking, taste, fruit