Cherry clafoutis or clafoutis aux cerises is a fruit-based traditional French dessert. Clafoutis is pronounced as clafouti (kla-fu-tee) in French. I have never heard of cherry clafoutis before until I was faced with loads of frozen cherries last year with more coming soon and not sure what to do with it besides eating it as is. You see, every cherry season (May/June to August) especially mid-July to early August, my family will make a pilgrimage or two to Isetan, KLCC to buy loads of cherries. Why? Because they have the cheapest cherry all over Klang Valley during that time (if I believe so). It’s as affordable as RM30/kg. Of course, if you include the parking cost and petrol then it’s another story.
Cherry clafoutis is YUM!!! 🤤
I’ve made cherry clafoutis several times and each time I wish to make it again asap because it’s so easy to make and delish! You must be wondering why it’s so easy to make when the recipe asks for 500g cherries! Don’t you have to pit the cherries? Well, you don’t. Seriously! You just need to remove the stems. The pits have an almond-like note that will bring the clafoutis to the next level. Believe me, I had tested clafoutis with pitted cherries and cherries with pits intact and I could taste the difference. Trust me ya, leave the pits alone. Just let your family and friends know about the pits before they sink their teeth into the clafoutis.
Grease the dish with butter then add cherries with stems removed. You can use fresh or frozen cherries. It’s preferable to use black cherries that are sweet. Next, make the clafoutis mixture following the recipe below. Kirsch (cherry brandy) is highly recommended to be added if you have it.
Cherry clafoutis is ready for the oven.
Cherry clafoutis just out of the oven. Notice that the clafoutis looks a bit inflated.
Once cooled down, the center will collapse giving you this trademark cherry clafoutis look.
Before serving, remember to dust some icing sugar on the clafoutis.
This cherry clafoutis is super delicious. It’s flan-like, very decadent and not very sweet as I’ve reduced the sugar more than half.
Some say that the reason for leaving the pit in the cherry is to prevent people from quickly walloping the clafoutis quickly. So with this pit intact, it stops them from doing that and therefore able to enjoy the clafoutis. I certainly think this is the second reason because I caught myself slow down to remove the pit and enjoy this superb dessert. Tsk, Remember to let your people know about the pit ya! 😉 Btw, here’s another awesome cherry dessert to try: Cherry & Speculaas Brioche Tart
Cherry Clafoutis – Clafoutis Aux Cerises
Adapted from Pâtisserie by Murielle Valette
2 medium eggs
4 egg yolks
60g vanilla sugar or 60g caster sugar + 1 teaspoon vanilla extract
1/4 teaspoon salt
20g plain flour
375ml double cream (whipping cream 35% fat)
75ml fresh milk
1 teaspoon kirsch, optional
15g butter, for greasing
500g black (sweet) cherries, removed stems only
20g icing sugar
1. Whisk eggs, yolks, vanilla sugar, salt and kirsch in a mixing bowl. Then add plain flour and whisk again. If you don’t have vanilla sugar, use caster sugar and 1 teaspoon vanilla extract.
2. In a saucepan, bring double cream and milk to the boil. Then slowly pour it on the egg mixture while whisking continuously. This way you don’t scramble the egg. Next, sieve the clafoutis mixture once.
3. Grease a 24cm shallow baking dish with butter and place cherries in the dish.
4. Pour the clafoutis mixture over the cherries. Bake for 45 minutes at 160oC or until clafoutis is set and golden on top.
5. Serve slightly warm or at room temperature by dusting the cherry clafoutis with icing sugar to serve. It’s best to finish the clafoutis on the day itself, if not, refrigerate it. Some cherry liquid will pool as time goes by.
Hope you enjoy this kla-fu-tee!