Cherries, cherries, cherries! We love them! The rich, sweet taste in combination with the right texture! They just want to be eaten, one after the other. So what better summer dessert than Clafoutis?
Small, black or dark red cherries are the best for Clafoutis. We used very taste Dutch cherries, but these can be a bit oversized (but so tasty!). Don’t use candied cherries, Maraschino or anything canned or jarred.
Clafoutis is made with milk and eggs, so in a way familiar to Crème Brûlée and Far Breton. But in case of Clafoutis you only need to whisk and wait for it to bake in the oven. That’s all.
There are many recipes for Clafoutis, some with cold milk, some with hot. Some use milk and cream, others just milk. We use warm milk because you get a better feel for the consistency, but cold milk will also do the job.
Some add Kirsch and others add Vanilla. We can’t see the benefit of adding Kirsch when using tasty cherries. Vanilla is distracting, so not recommended.
Another decision to make: use whole cherries or pitted ones? Not removing the pits is less work (obviously) and it reduces the risk of a soggy Clafoutis. The pits contain amygdalin, a toxic compound that can also be found in almonds, apple seeds and apricot stones. Amygdalin has the taste of almonds. In this recipe we pit the cherries and compensate for the lack of almond taste by using some almond flour.
If you decide to pit the cherries, make sure you remove all of them!
Finally, yes, you can replace the cherries with fresh apricots, berries, peaches or prunes. Then it’s called a Flaugnarde. But nothing as tasty as Clafoutis made with fresh cherries!
Here is what you need:
- 2,5 dl of regular Milk
- 2 Eggs
- 30 grams of plain Flour
- 10 grams of Almond Flour
- 20 grams of Sugar
- 500 grams of Cherries, pitted
- 10 grams of Butter
Pre heat the oven to 180° Celsius or 350° Fahrenheit. Whisk together the eggs, plain flour, almond flour and sugar. Bring the milk almost to a boil. Stir the milk into the mixture. Butter a large, shallow baking dish, add cherries to the dish and make sure the bottom is nicely covered with cherries. No need to have two layers of cherries. Pour the mixture over the cherries. Bake (lower third of the oven) for 20 minutes, add a few dots of butter, continue baking for another 20 minutes or until the Clafoutis is golden. Leave to cool for 60 minutes or so, this will enhance the taste. Clafoutis should be served luke-warm. You could decorate the clafoutis with icing sugar, but it’s not essential.