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–+ servings

Easy cherry and almond clafoutis

3.64 de 25 votes
A delicious, tasty and very easy cherry and almond clafoutis. Almond goes very well with cherry. A clafoutis that can be made with other seasonal fruits. Very cost-effective and affordable dessert for 12.
SERVING:12
COOKING TIME40 minutes
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Course: Dessert
Cuisine: French
Author: Rachida

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!.