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Black Cherry Clafoutis
Clafoutis is a French custard-like dessert consisting of black cherries (with the pits!) arranged in a butter and sugar coated dish and then covered with a thin batter. The pits release an almond-like flavor as they contain benzaldehyde. As the clafoutis bakes, it puffs up slightly, browns on the edges, but remain creamy on the inside. Clafoutis is served warm, either in slices or spooned in a dish. It tastes like a fruity pudding.
The recipe below is based on Raymond Blanc's clafoutis recipe. If other fruit is used, like plums or apricots, the dessert is then called flaugnardes.
The recipe below is based on Raymond Blanc's clafoutis recipe. If other fruit is used, like plums or apricots, the dessert is then called flaugnardes.
More Details
Black Cherry Clafoutis
Preparation time 2½ hours (including time to macerate cherries)
Bake time 30–35 minutes
Makes 6 servings
Ingredients
For the cherries
- 400 grams (14 ounces) black cherries with pits [If you are worried about having a dental emergency, you can pit the cherries]
- 3 tablespoons (45 grams) sugar
- 3 tablespoons kirsch or rum (optional)
For the batter
- 20 grams (2½ tablespoon) flour, regular or gluten free
- 1 pinch salt
- 3 tablespoons (45 grams) sugar
- 20 grams butter (1½ tablespoons), melted
- 2 eggs, beaten
- ½ teaspoon vanilla extract
- 60 milliliters (¼ cup) milk
- 80 milliliters (⅓ cup) heavy cream
- Soft butter and extra sugar, for sprinkling the baking dish
- Confectioners' sugar, for the final decoration
Method
- Measure all the ingredients.
- Wash the cherries and remove the stalks. Put them in a bowl and lightly crush them, so the skins pop but the fruit retains its shape. Add 3 tablespoons of sugar and liquor (if using), toss together, cover and leave to macerate for two hours to intensify the flavor.
- After the cherries have macerated, preheat the oven to 175C (350F).
- Grease a baking dish and sprinkle it with sugar so that it is evenly coated, tipping out any excess sugar. You can make clafoutis in any type of baking dish like a cast iron skillet, cake or pie pan, springform pan, soufflé dish, etc. The dish should be wide enough to snuggly fit the cherries in a single layer. [I used a 24cm/9½in pie dish.]
- In a large bowl, whisk the flour, salt, remaining sugar with the melted butter until smooth. Whisk in the eggs and vanilla until creamy and smooth. Slowly incorporate the milk and cream.
- Arrange the macerated cherries and their juice into the prepared baking dish. Pour the batter on top.
- Bake in the oven for 30-35 minutes, until the center is just set but wobbly and the edges are lightly golden. Depending on the baking dish you use, your baking time may be a few minutes more or less.
- When cooked, the clafoutis will be bouncy and firm to the touch. It will puff up, especially around the sides, then deflate as it cools.
- Let stand for about 10 minutes. Sprinkle the top with confectioners' sugar, slice or scoop out of the baking dish, and serve warm. Advise anyone eating this dessert to be aware of the cherry pits!
This recipe was adapted from Raymond Blanc's Cherry Clafoutis recipe which was published in 2018.
Published: 11 June 2020
