{"id":26300,"date":"2023-05-15T15:59:24","date_gmt":"2023-05-15T13:59:24","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26300"},"modified":"2025-05-20T21:54:51","modified_gmt":"2025-05-20T19:54:51","slug":"easy-french-cherry-clafoutis-the-best-ladurees-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-french-cherry-clafoutis-the-best-ladurees-recipe\/","title":{"rendered":"Easy French cherry clafoutis ( the best Ladur\u00e9e’s recipe )"},"content":{"rendered":"
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The best cherry clafoutis<\/p><\/div>\n

Foolproof, creamy and delicious cherry clafoutis recipe<\/span><\/strong><\/span><\/div>\n

Cherry clafoutis<\/strong> 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<\/strong>.  This is a super easy and very quick dessert to make. it’s very appealing and not expensive at all.<\/p>\n

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<\/strong> and perfect!<\/p>\n

Ladur\u00e9e’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.<\/a><\/p>\n

\"recipe<\/p>\n

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If you’ve never made cherry clafoutis<\/strong>, this dessert is typically French<\/span>, Originating from the Limousin region  of France<\/span> 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.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Cherry clafoutis: with or without pits?<\/strong><\/h2>\n

Just like the famous “pain au chocolat” vs “chocolatine” debate, here the question is whether to make clafoutis with pitted or unpitted cherries.<\/p>\n

It\u2019s often recommended to leave the pits in, as this prevents the cherry juice from leaking out. When the juice escapes, it soaks into the custard, and you lose that juicy burst in the mouth that you get with unpitted cherries.<\/p>\n

When you’re serving family, leaving the pits in is fine. But when entertaining guests, it\u2019s not exactly elegant to have them spitting out cherry pits.<\/p>\n

I\u2019ve tried this clafoutis both with and without pits, and if you use a reasonable amount of cherries (around 500-750 g for about one liter of liquid), the result is pretty much the same.<\/p>\n

If you want to use more cherries and prefer them pitted, I recommend trying the cherry and almond clafoutis<\/a> recipe instead.<\/p>\n

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The best clafoutis<\/p><\/div>\n

You can make this clafoutis with other fruits, but in that case, the name changes. Clafoutis is traditionally made only with cherries, usually with pits, but it can also be made without them.<\/p>\n

When other fruits are used (such as apples, pears, plums, or blueberries), the dessert is called a flaugnarde or flognarde. This is also a traditional dessert from the Limousin region, just like clafoutis, and it uses the same type of batter.<\/p>\n

I\u2019ll be sharing my recipe for blueberry flognarde soon, it\u2019s absolutely delicious. Thanks to this variation, you can enjoy the comforting taste and texture of clafoutis all year round by simply adapting it to seasonal fruits.
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Video Recipe<\/h2>\n