Cherry Clafoutis Recipe

The first time I encountered Cherry Clafoutis, I was leafing through a well-worn French cookbook, and the picture alone – plump, crimson cherries peeking through a golden, custardy bake – was enough to make my mouth water. I’d always been a bit intimidated by French desserts, imagining them to be complex and finicky. But clafoutis, I soon discovered, is wonderfully rustic and forgiving. That weekend, with a bounty of fresh summer cherries from the local market, I decided to give it a try. The aroma that filled my kitchen as it baked was pure magic – sweet cherries mingling with warm vanilla and a hint of almond. When I pulled it from the oven, puffed and beautifully browned, my family gathered around, spoons at the ready. The verdict was unanimous: it was divine. The warm, tender custard, almost like a thick, baked pancake, was studded with juicy, slightly tart cherries that burst with flavour in every bite. It wasn’t overly sweet, allowing the natural taste of the fruit to shine. Since then, Cherry Clafoutis has become a summer staple in our home, a dessert that’s both elegant enough for guests and simple enough for a weeknight treat. It’s a recipe that embodies the joy of seasonal eating, transforming simple ingredients into something truly special.

Ingredients: The Foundation of Your Perfect Cherry Clafoutis

Crafting the perfect Cherry Clafoutis starts with selecting high-quality ingredients. Each component plays a crucial role in the final texture and flavor of this classic French dessert. While the list is relatively simple, understanding the function of each ingredient will help you achieve clafoutis perfection.

• Fresh Cherries: 500g (about 4 cups), preferably sweet varieties like Bing, Rainier, or Morello if you like a tarter contrast. Traditionally, the French leave the pits in for an added almond-like flavour, but for ease of eating, especially with guests or children, pitting them is recommended. If using pitted cherries, the weight should be after pitting.
• All-Purpose Flour: 100g (approximately ¾ cup + 1 tablespoon). Flour provides the structure for the clafoutis. Sifting it helps to ensure a lump-free, smooth batter.
• Granulated Sugar: 100g (½ cup) for the batter, plus an additional 2 tablespoons for dusting the pan and sprinkling on top. Sugar not only sweetens the dessert but also contributes to its tender crumb and golden-brown crust.
• Large Eggs: 4. Eggs are the star of the custard, providing richness, binding the ingredients, and helping the clafoutis to puff up beautifully during baking. Ensure they are at room temperature for better incorporation.
• Whole Milk: 240ml (1 cup). Whole milk lends creaminess and moisture to the custard. For an even richer clafoutis, you can substitute part or all of the milk with heavy cream.
• Vanilla Extract: 1 ½ teaspoons. A good quality vanilla extract enhances the sweetness and adds a warm, aromatic depth to the clafoutis.
• Almond Extract (Optional but Recommended): ½ teaspoon. Almond extract beautifully complements the cherry flavor, especially if you’ve chosen to pit the cherries, as it mimics the subtle nuttiness the pits would impart.
• Salt: ¼ teaspoon. A small amount of salt is essential to balance the sweetness and enhance the overall flavors of the dessert.
• Unsalted Butter: 2 tablespoons, melted, for greasing the baking dish, plus a little extra for the batter if desired (though not strictly traditional for the batter itself).
• Powdered Sugar (Confectioners’ Sugar): For dusting the finished clafoutis before serving.

Understanding Your Ingredients More Deeply:

• Cherries: The choice of cherry can significantly impact the final taste. Sweet cherries are classic, but sour cherries like Morello offer a delightful tartness that cuts through the richness of the custard. If using frozen cherries, thaw them completely and pat them very dry to avoid excess moisture, which can make the clafoutis watery. Canned cherries can also be used if drained and patted dry, but fresh is always preferred for the best flavour and texture. The debate about pitting cherries is ongoing. Pitting makes for easier eating, but leaving them unpitted is traditional and is said to impart a subtle almond flavour from the kernels during baking. If you leave them in, be sure to warn your guests!
• Flour: All-purpose flour works perfectly. Some recipes might suggest cake flour for a slightly more tender result, but the difference is often minimal in a clafoutis. The key is not to overmix the batter once the flour is added, as this can develop gluten and make the clafoutis tough.
• Sugar: Granulated sugar is standard. You can slightly adjust the quantity based on the sweetness of your cherries and your personal preference. Using some sugar to coat the buttered baking dish helps create a lovely caramelized edge.
• Eggs: Room temperature eggs incorporate more easily into the batter, resulting in a smoother custard. They are vital for the structure and the characteristic “puff” of a clafoutis.
• Milk/Cream: Whole milk provides a good balance. Using half milk and half heavy cream will result in a richer, more decadent clafoutis. You could even use all heavy cream for an ultra-luxurious version, though it will be denser. Non-dairy milks like almond or oat milk can be experimented with, but they may alter the classic taste and texture.
• Flavorings: Vanilla is a must. Almond extract is a classic pairing with cherries and is highly recommended. Some traditional recipes also call for a splash of Kirsch (cherry liqueur), which can be added to the batter (about 1-2 tablespoons) for an extra layer of cherry flavour and a hint of booziness. A little lemon zest can also brighten the batter.
• Butter: Using good quality unsalted butter for greasing the pan adds flavour and helps prevent sticking. Melting it ensures even coverage.

By carefully selecting and understanding these ingredients, you’re setting the stage for a truly memorable Cherry Clafoutis.

Instructions: Crafting Your Cherry Clafoutis Step-by-Step

Follow these detailed instructions to create a delightful Cherry Clafoutis. Precision and a little patience are key to achieving that perfect balance of tender custard and juicy fruit.

1. Preheat Oven and Prepare Baking Dish:
   • Position a rack in the center of your oven and preheat it to 180°C (350°F).
   • Generously grease a 9 or 10-inch round baking dish (a pie plate, cast-iron skillet, or gratin dish works well) with 1 tablespoon of the melted butter. Ensure all sides are well-coated.
   • Sprinkle 1 tablespoon of granulated sugar evenly over the buttered surface of the dish. Tilt the dish to coat the bottom and sides. This will help create a slightly caramelized crust and prevent sticking. Set aside.
2. Prepare the Cherries:
   • If you haven’t already, wash and pit the cherries. If you’re keeping the pits in (the traditional way), simply wash and stem them.
   • Arrange the prepared cherries in a single layer at the bottom of the prepared baking dish. Try to distribute them evenly.
3. Make the Clafoutis Batter:
   • In a large mixing bowl, whisk together the eggs and the remaining 100g (½ cup) of granulated sugar until the mixture is pale and slightly frothy. This usually takes about 1-2 minutes of vigorous whisking.
   • Add the vanilla extract, almond extract (if using), and salt to the egg mixture. Whisk to combine.
   • Gradually sift the all-purpose flour into the wet ingredients. Whisk gently until just combined. It’s important not to overmix at this stage; a few small lumps are okay. Overmixing can develop the gluten in the flour, resulting in a tougher clafoutis.
   • Slowly pour in the whole milk while continuing to whisk gently. Mix until the batter is smooth and has a consistency similar to thin pancake batter or heavy cream.
   • If you wish to add melted butter to the batter for extra richness (optional), stir in the remaining 1 tablespoon of melted butter now.
4. Assemble the Clafoutis:
   • Gently pour the prepared batter over the cherries in the baking dish. Try to pour it evenly so that the cherries remain relatively undisturbed. The cherries might float or move slightly, which is perfectly fine.
5. Bake the Clafoutis:
   • Carefully place the baking dish into the preheated oven.
   • Bake for 40-50 minutes, or until the clafoutis is puffed, golden brown around the edges, and mostly set in the center. A knife inserted near the center should come out clean or with moist crumbs, but not wet batter.
   • The clafoutis will puff up significantly during baking, like a soufflé, but it will deflate slightly as it cools – this is normal.
6. Cool and Serve:
   • Once baked, remove the clafoutis from the oven and place it on a wire rack to cool for at least 15-20 minutes before serving. Clafoutis is best served warm, but it can also be enjoyed at room temperature.
   • Just before serving, dust generously with powdered sugar.

Key Techniques and Why They Matter:

• Buttering and Sugaring the Dish: This not only prevents sticking but also creates a delicious, slightly crisp, and caramelized edge to the clafoutis.
• Room Temperature Eggs: Cold eggs don’t incorporate as well into batters, potentially leading to a less uniform texture. Room temperature eggs whip up lighter and combine more smoothly.
• Sifting Flour: Sifting aerates the flour and removes any lumps, contributing to a smoother, more delicate batter.
• Not Overmixing: Once flour is added, mixing activates gluten. Overmixing develops too much gluten, which can make your clafoutis chewy or tough instead of tender and custardy. Mix just until combined.
• Gentle Pouring of Batter: Pouring the batter slowly and gently helps keep the cherries evenly distributed at the bottom rather than all clumping together or being completely submerged too quickly.
• Checking for Doneness: The visual cues (puffed, golden) are important, but the knife test is crucial. You want it set, but still moist. Overbaking can lead to a rubbery texture.
• Cooling Time: Allowing the clafoutis to cool slightly before serving lets the custard set further, improving its texture and making it easier to slice. It also prevents you from burning your mouth on the hot fruit!

By paying attention to these details, your Cherry Clafoutis will emerge from the oven as a stunning and delicious masterpiece.

Nutrition Facts

• Servings: This recipe typically serves 6-8 people.
• Calories per serving (approximate): 250-350 calories.

Disclaimer: Nutritional information is an estimate and can vary significantly based on specific ingredients used (e.g., type of milk, exact size of eggs, sweetness of cherries) and portion sizes. This estimate assumes the recipe is divided into 8 servings and uses whole milk and pitted cherries.

A more detailed breakdown might look like this (per serving, for 8 servings):

• Calories: ~280 kcal
• Protein: ~7g
• Fat: ~10g (Saturated Fat: ~5g)
• Carbohydrates: ~40g (Sugars: ~25g)
• Fiber: ~2g

The primary sources of calories are from the sugar, flour, eggs, and milk. Cherries contribute natural sugars and some fiber. Using heavy cream instead of milk would increase the fat and calorie content.

Preparation Time

Understanding the time commitment helps in planning when to make this delightful dessert.

• Active Preparation Time: 20-25 minutes
  • This includes washing and pitting the cherries (this can take 10-15 minutes depending on your speed and tools).
  • Preparing the baking dish.
  • Mixing the batter.
• Baking Time: 40-50 minutes
• Cooling Time: 15-20 minutes (minimum, before serving warm)
• Total Time (from start to serving warm): Approximately 1 hour 20 minutes to 1 hour 35 minutes.

If you are efficient with pitting cherries, or if you use pre-pitted cherries (though fresh are recommended), the active preparation time can be reduced. The baking and cooling times are fairly standard.

How to Serve Your Delicious Cherry Clafoutis

Cherry Clafoutis is a versatile dessert that shines with simple accompaniments. Here are some wonderful ways to serve it, enhancing its rustic charm and delicious flavors:

• Simply Dusted:
  • The most classic way: Serve slices warm or at room temperature with a generous dusting of powdered sugar (confectioners’ sugar) just before it hits the table. The snowy white sugar against the golden-brown crust and deep red cherries is visually appealing.
• With Cream or Ice Cream:
  • Lightly Whipped Cream: A dollop of unsweetened or very lightly sweetened whipped cream offers a cool, creamy contrast to the warm, custardy clafoutis.
  • Crème Fraîche: For a sophisticated tang, serve with a spoonful of crème fraîche. Its slight acidity beautifully balances the sweetness of the dessert.
  • Vanilla Ice Cream: A scoop of good quality vanilla bean ice cream melting alongside a warm slice of clafoutis is pure indulgence. The contrast in temperatures and textures is delightful.
  • Almond Ice Cream: To echo the almond notes, especially if you used almond extract, almond-flavored ice cream is a fantastic pairing.
• Accompanied by Sauces (Use Sparingly):
  • Cherry Coulis: If you have extra cherries, a simple cherry coulis (a lightly sweetened cherry sauce) can intensify the fruit flavor, though the clafoutis is often fruity enough on its own.
  • Chocolate Sauce: A drizzle of dark chocolate sauce can be a decadent addition for chocolate lovers, though it can overpower the delicate clafoutis flavors if used too heavily.
• Presentation Pointers:
  • Serve in the Baking Dish: Clafoutis is traditionally a rustic dessert, often served directly from the baking dish it was cooked in. This adds to its homely charm.
  • Individual Portions: For a more formal presentation, you can bake clafoutis in individual ramekins. Adjust baking time accordingly (likely shorter).
  • Garnish: Besides powdered sugar, a few fresh mint leaves or a couple of fresh cherries on the side can add a pop of color.
• Temperature Considerations:
  • Warm: This is generally considered the best way to enjoy clafoutis. The custard is tender, and the fruit is juicy and fragrant.
  • Room Temperature: Still delicious, and the flavors can sometimes be more pronounced as it cools.
  • Chilled: While some enjoy it cold from the refrigerator (it becomes more firm, like a dense custard), it’s not the traditional way, and the texture changes significantly.
• Drink Pairings:
  • Coffee or Espresso: A classic pairing for any sweet bake.
  • Tea: A light black tea or a fruit-infused herbal tea.
  • Dessert Wine: A sweet dessert wine like a Sauternes or a late-harvest Riesling can complement the clafoutis beautifully.
  • Kirsch: For adults, a tiny glass of Kirsch served alongside echoes the cherry flavor.

No matter how you choose to serve it, the inherent deliciousness of a well-made Cherry Clafoutis is sure to impress. Let the beautiful simplicity of the dish take center stage.

Additional Tips for Clafoutis Perfection

Elevate your Cherry Clafoutis from good to absolutely divine with these five essential tips:

1. Don’t Skimp on Buttering (and Sugaring!) the Dish:
   This might seem like a minor step, but it’s crucial for two reasons. Firstly, it prevents the clafoutis from sticking, ensuring clean slices. Secondly, and perhaps more importantly, the combination of butter and a sprinkle of sugar on the baking dish creates a beautifully subtle, caramelized crust on the bottom and edges of the clafoutis. This adds a delightful textural contrast to the soft, custardy interior and a hint of extra sweetness and flavour. Use softened or melted butter and make sure to coat every nook and cranny, then tilt the dish to get an even layer of sugar.
2. Room Temperature Ingredients are Key:
   For the smoothest, most homogenous batter, ensure your eggs and milk (or cream) are at room temperature before you begin. Cold ingredients don’t emulsify as well, which can lead to a slightly lumpy batter or affect the final texture of the custard. Room temperature eggs, in particular, will whip up more voluminous and incorporate more easily with the sugar, creating a lighter base for your clafoutis. Simply take them out of the fridge about 30 minutes to an hour before you start baking.
3. Rest Your Batter (If Time Allows):
   While not strictly necessary for a good clafoutis, allowing the batter to rest for 20-30 minutes at room temperature (or up to an hour in the refrigerator – bring back to near room temp before pouring) can improve the texture. This resting period allows the flour to fully hydrate and the gluten to relax, resulting in a more tender and delicate crumb. It’s a small step often used in crêpe or pancake batters for similar reasons, and it can make a subtle but noticeable difference.
4. The Pitting Debate & Cherry Prep:
   Traditionally, clafoutis is made with unpitted cherries. The pits are said to release a subtle almond-like flavour (due to benzaldehyde) into the custard during baking. However, for ease of eating and to avoid dental mishaps, many prefer to pit their cherries. If you pit them, consider adding a touch more almond extract to your batter to compensate for that lost flavour. Whichever you choose, ensure your cherries are washed and thoroughly dried. Excess water on the fruit can lead to a watery clafoutis. If using frozen cherries, thaw them completely and pat them very dry with paper towels before adding them to the dish.
5. Avoid Overbaking – Aim for a Gentle Jiggle:
   One of the most common mistakes is overbaking, which can result in a clafoutis that is rubbery rather than tender and custardy. Bake until the edges are puffed and golden brown, and the center is just set. It should still have a very slight jiggle in the very middle when you gently shake the pan. A knife inserted near the center should come out mostly clean, perhaps with a few moist crumbs, but not wet batter. Remember, the clafoutis will continue to cook and set a bit more from residual heat as it cools. It’s better to err slightly on the side of underbaking than overbaking.

By incorporating these tips into your baking process, you’ll be well on your way to making an unforgettable Cherry Clafoutis that boasts the perfect texture and flavour.

FAQ Section: Your Cherry Clafoutis Questions Answered

Here are answers to some frequently asked questions about making Cherry Clafoutis:

Q1: Can I use frozen or canned cherries instead of fresh ones?
A: Yes, you can, but with a few caveats.

• Frozen Cherries: Thaw them completely before use. Crucially, drain them very well and pat them thoroughly dry with paper towels. Excess moisture from frozen cherries can make your clafoutis watery and prevent the custard from setting properly. The texture of frozen cherries might also be slightly softer than fresh after baking.
• Canned Cherries: These can also be used, but again, they must be drained thoroughly. Opt for cherries canned in water or light syrup rather than heavy syrup, as the latter can make the clafoutis overly sweet. Rinse them gently and pat them very dry.
  Fresh, in-season cherries will always yield the best flavour and texture, but these alternatives can work in a pinch.

Q2: To pit or not to pit the cherries? What’s the tradition and what’s best?
A: Traditionally, French clafoutis is made with unpitted cherries. The belief is that the pits (kernels) release a subtle, almond-like flavour into the custard as it bakes, enhancing the overall taste. However, there’s the obvious inconvenience (and potential dental hazard!) of eating a dessert with pits.

• Unpitted (Traditional): Offers a slight flavour advantage. If you go this route, always warn your guests!
• Pitted (Convenient): Makes for much easier and more pleasant eating, especially for children or when serving guests you don’t know well. If you pit the cherries, you can compensate for the subtle flavour loss by adding ½ teaspoon of almond extract to the batter, which beautifully complements cherries.
  Ultimately, the choice is yours. Many modern recipes opt for pitted cherries for practicality.

Q3: My clafoutis came out rubbery/eggy. What did I do wrong?
A: A rubbery or overly eggy texture in clafoutis is usually due to one or a combination of these factors:

• Overbaking: This is the most common culprit. Clafoutis should be baked until just set – puffed and golden, with a slight jiggle in the center. Overbaking cooks the eggs too much, leading to a firm, rubbery texture.
• Too Many Eggs or Incorrect Egg-to-Liquid Ratio: While eggs are essential, an imbalance can make it taste more like a sweet omelet. Stick to the recipe’s proportions.
• Overmixing the Batter (Especially After Adding Flour): Overmixing develops gluten in the flour, which can make the clafoutis tough rather than tender. Mix only until the ingredients are just combined.
• Oven Temperature Too High: If your oven runs hot, it can cook the outside too quickly and cause the eggs to set aggressively.
  To avoid this, use an oven thermometer, don’t overmix, and start checking for doneness a few minutes before the recipe suggests.

Q4: Can I make Cherry Clafoutis ahead of time? How do I store leftovers?
A:

• Making Ahead: Clafoutis is best enjoyed warm, shortly after it’s baked. However, you can make it a few hours ahead and serve it at room temperature. You can also prepare the batter and store it, covered, in the refrigerator for up to 24 hours. Let it come closer to room temperature for about 30 minutes before pouring over the cherries and baking. The cherries can also be pitted and stored in the fridge.
• Storing Leftovers: Once cooled completely, cover the clafoutis with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for 2-3 days.
• Reheating: You can reheat individual slices gently in the microwave (15-30 seconds) or in a low oven (around 150°C/300°F) until just warmed through. Be careful not to overheat, as it can become rubbery. Some people also enjoy leftover clafoutis cold, straight from the fridge, though the texture will be firmer.

Q5: Can I use other fruits besides cherries to make clafoutis?
A: Absolutely! While cherry (clafoutis aux cerises) is the original and most famous version, this versatile batter works beautifully with a variety of other fruits. When made with fruits other than cherries, the dish is technically called a “flaugnarde.”
Good options include:

• Berries: Blueberries, raspberries, blackberries, or a mix.
• Stone Fruits: Sliced plums, peaches, apricots, or nectarines (peel them if the skin is tough).
• Apples or Pears: Peeled, cored, and sliced. You might want to briefly sauté them in a little butter and sugar first to soften them slightly and enhance their flavour.
• Figs: Halved or quartered fresh figs are delicious.
  Avoid overly watery fruits, or ensure they are well-drained if using canned or previously frozen varieties. Adjust sugar in the batter slightly depending on the sweetness of the fruit you choose.

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