James
Cherry Clafoutis is a classic French baked dessert that combines sweet cherries with a rich, custard-like batter. As it bakes, the batter puffs around the fruit, creating a delicate texture that is somewhere between a pancake, flan, and cake. This version is written in great detail and produces a beautifully golden dessert with a soft center and juicy cherries in every bite.
Preparation Time
Preparation time: about 20 minutes
Baking time: about 40 to 50 minutes
Servings: 8
Ingredients
500 grams fresh cherries, washed and dried
3 large eggs
100 grams granulated sugar
1 teaspoon vanilla extract
250 milliliters whole milk
120 milliliters heavy cream
90 grams all-purpose flour
1 pinch salt
30 grams melted butter
Extra butter for greasing the baking dish
Powdered sugar for finishing
Preparing the Cherries
Wash the cherries thoroughly under cool running water. Remove any stems and leaves. Dry them carefully with a clean kitchen towel. Traditional clafoutis often uses cherries with pits left inside because the pits provide a subtle almond-like flavor during baking. For easier eating, remove the pits using a cherry pitter or a small knife.
Place the prepared cherries in a bowl and set aside while preparing the batter.
Preparing the Baking Dish
Choose a round baking dish approximately 23 to 25 centimeters in diameter. Generously coat the entire inside surface with butter. This prevents sticking and helps create a beautiful golden edge around the dessert.
Spread the cherries evenly across the bottom of the dish. Try to distribute them so every serving will contain plenty of fruit.
Making the Batter
Crack the eggs into a large mixing bowl. Add the sugar and whisk until the mixture becomes pale and slightly frothy.
Add the vanilla extract and continue whisking.
Sprinkle in the flour and salt gradually while mixing to prevent lumps from forming.
Pour in the milk slowly while whisking continuously.
Add the cream and melted butter. Continue mixing until a smooth, silky batter forms. The consistency should resemble a thin pancake batter.
Allow the batter to rest for several minutes. This helps the flour absorb the liquid and creates a smoother texture in the finished dessert.
Assembling the Clafoutis
Pour the prepared batter gently over the cherries in the baking dish.
The cherries should remain evenly distributed throughout the dish. Tap the dish lightly on the counter to remove any large air bubbles.
The batter may seem quite thin, but this is completely normal. During baking it transforms into a tender custard surrounding the fruit.
Baking
Preheat the oven to 180°C.
Place the baking dish on the center rack.
Bake for 40 to 50 minutes until the top becomes lightly golden and puffed. The edges should be set while the center remains slightly soft.
As the clafoutis bakes, the cherries release their juices, creating pockets of sweet fruit flavor throughout the custard.
The surface should develop a beautiful golden color with slightly darker edges.
Cooling
Remove the dish from the oven and place it on a cooling rack.
The dessert will be puffed when first removed but will naturally settle as it cools.
Allow it to cool for at least 15 to 20 minutes before serving. This resting period helps the custard finish setting and improves the texture.
Finishing
Dust the entire surface generously with powdered sugar.
The white sugar contrasts beautifully with the golden baked top and gives the dessert its traditional appearance.
Serving Suggestions
Serve warm for the softest texture and richest flavor.
A spoonful of lightly whipped cream pairs wonderfully with the cherries.
Vanilla ice cream creates a delicious contrast between warm dessert and cold creaminess.
A small drizzle of cherry sauce can intensify the fruit flavor.
Fresh cherries scattered around the serving plate create an elegant presentation.
Storage
Cover leftover clafoutis and refrigerate.
It remains delicious for up to three days.
Serve chilled directly from the refrigerator or warm gently before serving.
The flavor often becomes even richer after resting overnight as the cherries continue to infuse the custard.
Tips for the Best Cherry Clafoutis
Use ripe, sweet cherries for the most flavorful result.
Avoid overbaking because the custard should remain tender.
Whole milk and cream provide the richest texture.
Allow the batter to rest briefly before baking.
Serve on the day it is made for the most authentic French dessert experience.
The finished Cherry Clafoutis should have a delicate golden surface, a creamy custard center, and bursts of juicy cherry flavor in every bite, making it a simple yet elegant dessert that is loved throughout France and around the world.
