Can you use a blender for the clafoutis batter?

Yes, you can use a blender or an electric mixer to mix all the ingredients.

Can you make cherry clafoutis with frozen cherries?

You can make cherry clafoutis with frozen cherries without compromising the taste, but keep in mind their juice may add color to your creation after baking.

Can you make clafoutis in advance?

Make the clafoutis batter, cover it with a plastic film, and let it rest overnight. The next day, bake the dessert as directed. You can also bake cherry clafoutis one day in advance and refrigerate till serving.

Can you replace cherries with different fruits?

Use fresh figs, pitted apricots, Italian plums, raspberries, blackberries, pears, or apples. You may avoid nectarines, peaches, and fresh plums since they are too juicy for this kind of custard.

Clafoutis Aux Cerises (French Clafoutis)

Name: Clafoutis Aux Cerises (French Clafoutis)
Total time: 45 min
Yield: 10
Cuisine: French
Ingredients: 15.8 oz. (450 g) cherries; 4 eggs; 2/3 cup + 10 teaspoons (110 g) flour; 1/3 cup + 1 tablespoons (90 g) granulated sugar; 2 cups + 5 1/2 teaspoons (500 ml) heavy cream; 1/2 cup + 2 tablespoons (150 ml ) whole milk; 1 tablespoon vanilla sugar; 1 pinch of salt; 2 tablespoons rum; powdered (icing) sugar; cherry jam

Clafoutis Aux Cerises (French Clafoutis)

Ready cherry French dessert clafoutis served in individual dishes on a striped kitchen towel.

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5 from 23 reviews

Follow this cherry clafoutis recipe to make the easiest summer French dessert in under 45 minutes. This fancy-sounding and fancy-looking custard is perfectly served as a dessert or as a sumptuous breakfast. You need to try this simple recipe!

Author: Irina Totterman
Total Time: 45 minutes
Yield: 10 1x
Category: Custards
Method: Baking
Cuisine: French

Ingredients

Scale

For the batter:

15.8 oz. (450 g) cherries
4 eggs
2/3 cup + 10 teaspoons (110 g) flour
1/3 cup + 1 tablespoons (90 g) granulated sugar
2 cups + 5 1/2 teaspoons (500 ml) heavy cream
1/2 cup + 2 tablespoons (150 ml ) whole milk
1 tablespoon vanilla sugar
1 pinch of salt
2 tablespoons rum

For the decoration:

powdered (icing) sugar
cherry jam

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Instructions

Preheat the oven to 420 degrees F/215 degrees C. To make the batter, in a bowl, place eggs, salt, vanilla sugar, granulated sugar, and flour, and whisk for 5 minutes, using a hand whisk. Add rum, whole milk, and heavy cream, and mix everything for a few minutes. Pour the batter into the bottom of a Pyrex glass baking dish (no need to grease it) up to 1 to 2 cm and bake for 15 minutes.
Take the dish out of the oven and place it in the freezer for 5 minutes. Add a new layer of the remaining batter and arrange unpitted cherries with shortened tails. Bake for 10 to 15 minutes while watching.
Decorate ready clafoutis with fresh cherries dipped in a cherry jam. Sprinkle with powdered (icing) sugar.

Notes

Make the clafoutis in an iron skillet, fluted pie dish, or individual square ramekins.
Replace rum with kirsch (cherry brandy), other fruit brandy, or vanilla extract if you serve the dish to kids.
Pit cherries if you want, primarily if you serve the dish to small kids. However, take into consideration that the color of pitted cherries would bleed into the custard.
Rest the batter for at least 30 to 60 minutes, better overnight, in the fridge. This step allows protein in the flour to chill out and relax, although this step is optional.

Nutrition

Calories: 345
Sugar: 10.9 g
Sodium: 74 mg
Fat: 21.2 g
Saturated Fat: 12.5 g
Carbohydrates: 33.1 g
Fiber: 0.6 g
Protein: 5.1 g
Cholesterol: 136 mg

Find it online: https://www.bakinglikeachef.com/cherry-clafoutis-christophe-felder/