Easy French cherry clafoutis ( the best Ladurée's recipe )
Cherry clafoutis is a traditional French dessert from the Limousin region, prepared with fresh cherries and having a custard-like flan texture . A light, creamy dessert that appeals to all gourmets.
SERVING:10
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INGREDIENTS
I used an 8-inch (20 cm) cake pan that’s about 2.5 inches (6 cm) high, but Ladurée recommends using a 9–9.5 inch (22–24 cm) pan. I like my clafoutis to be tall and generous.
- 175 g granulated sugar
- 3 eggs
- 2 egg yolks
- 50 g cornstarch
- 50 g all-purpose flour
- A pinch of salt
- Zest of 1 lemon or replace with vanilla extract or 1 packet of vanilla sugar, which should be deducted from the total sugar amount
- 300 ml whole milk
- 300 ml heavy cream you can use only milk, but cream makes it creamier
- 500 g cherries
PREPARATION
- Preheat the oven to 175°C (345°F) using conventional heat (no fan).
- Butter and flour the pan. You can replace the flour with brown sugar for a slightly caramelized finish.
- Wash the cherries, then dry them thoroughly.
- Sift the flour and cornstarch, then add the sugar, a pinch of salt, and the lemon zest.
- Mix everything together, then make a well in the center and add the whole eggs and egg yolks. Stir with a whisk gently, without beating vigorously, to avoid incorporating too much air.
- Next, add the heavy cream and milk, and mix again until smooth. Add the vanilla extract at this stage if you're using it.
- Place the cherries in the prepared pan, then gently pour the clafoutis batter over them.
- Bake for 45 minutes to 1 hour. A skewer inserted in the center should come out clean.
- The clafoutis will puff up during baking, like a cheesecake, then slightly deflate as it cools, this is completely normal.
- Remove it from the oven and let it cool completely before unmolding. It can be enjoyed warm or cold and retains its perfect texture even two days later.