Clafoutis with cherries
Origin of the recipe
Clafoutis (from the French verb "clafir" - to fill) is a classic French dessert originating from the Limousin region. Before cooking, berries are covered in a thick batter made with a large number of eggs. The most authentic clafoutis is still made with the largest cherries (necessarily pitted for the characteristic almond flavor and aroma). The pie has a thin, "pancake-like" crust, inside which lies a delicate soufflé dough and a juicy fruit filling.
What do you need for cooking?
Ingredients
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Chicken eggs
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Cherry
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Butter
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Milk
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Flour
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Salt
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Sugar
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Vanilla extract
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Almond extract
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Powdered sugar
Kitchen utensils
- Bowl
- Blender
- Baking pan
Cherry clafoutis is a traditional French dessert that combines the lightness of choux pastry with the juicy tartness of cherries. It's quick and easy to make, and the result always impresses with its delicate texture and vibrant flavor. This dessert is perfect for a cozy family dinner or for entertaining guests. Try making clafoutis to enjoy the harmony of simplicity and sophistication!
Step-by-step recipe
Step 1:
Beat eggs with salt using a whisk or mixer.
Step 2:
Add sugar and continue beating.
Step 3:
Add almond and vanilla extracts.
Step 4:
Add all the flour at once and mix until smooth.
Step 5:
Add 30 g of melted butter and milk. Mix thoroughly until smooth.
Step 6:
Grease a baking dish generously with butter.
Step 7:
Sprinkle 2 tablespoons of sugar into the pan, distributing it evenly throughout, including the sides. As it bakes, the sugar will create a crisp, caramelized crust, giving the clafoutis a particularly sophisticated flavor.
Step 8:
Place the prepared cherries evenly in a single layer in the pan.
Step 9:
Pour the batter over the cherries.
Step 10:
Bake for 50 minutes in a preheated oven at 160°C.
Step 11:
After baking, the clafoutis should cool.
Step 12:
Dust the dessert with powdered sugar before serving.
Cooking tips
If you're using pitted cherries, we recommend drizzling them with 1-2 tablespoons of Amaretto liqueur and letting them sit, covered, for at least half an hour (or adding it to the dough) – this will compensate for the lack of almond flavor in pitted cherries.
Cherries can be easily substituted with other fruits—apples, apricots, peaches, or plums—as long as they're cut into small pieces. For a winter version of this dessert, prunes or other dried fruits are used instead of cherries, soaking them in sherry or port for several hours before baking. If using frozen berries or fruit, they should be completely defrosted and allowed to drain completely (for example, by defrosting them in a colander).
