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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

Clafoutis aux cerises is an easy classic French cherry dessert. Fresh cherries are baked in a rich custard batter, ready in under 45 minutes and served warm or cold.

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

  1. Preheat the oven to 420°F (215°C). To make the batter, place the eggs, salt, vanilla sugar, granulated sugar, and flour in a bowl and whisk for 5 minutes with 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.
  2. Take the dish out of the oven and refrigerate for 5 minutes. Add a new layer of the remaining batter and arrange unpitted cherries with shortened tails. Bake for 10 to 15 minutes, watching closely.
  3. Decorate ready clafoutis with fresh cherries dipped in a cherry jam. Sprinkle with powdered (icing) sugar.

Notes

  1. Make the clafoutis in an iron skillet, fluted pie dish, or individual square ramekins.
  2. Replace rum with kirsch (cherry brandy), other fruit brandy, or vanilla extract if you serve the dish to kids.
  3. Pit cherries if you want, primarily if you serve the dish to small kids. However, keep in mind that the color of pitted cherries will bleed into the custard.
  4. Rest the batter for at least 30 to 60 minutes, preferably overnight, in the fridge. This step allows the protein in the flour to chill out and relax, although it's optional.

Nutrition

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