{"id":26263,"date":"2023-06-03T10:31:37","date_gmt":"2023-06-03T08:31:37","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26263"},"modified":"2025-06-25T23:38:48","modified_gmt":"2025-06-25T21:38:48","slug":"easy-and-delicious-cherry-and-almond-clafoutis","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-and-delicious-cherry-and-almond-clafoutis\/","title":{"rendered":"Easy and delicious cherry and almond clafoutis"},"content":{"rendered":"
\"clafoutis

Cherry and almond clafoutis<\/p><\/div>\n

Cherry and almond clafoutis<\/strong>, 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.<\/p>\n

After the success of the traditional, authentic cherry clafoutis<\/a> 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.<\/p>\n

A clafoutis can be made with any fruit in season, to vary the pleasures all year round. A simple, generous recipe that always works!<\/p>\n

\"recipe<\/p>\n

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…<\/p>\n

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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.<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

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\u00b4s not already done .<\/p>\n

\"how<\/p>\n

Video recipe:<\/h2>\n