Cherry Clafoutis
Let’s go for a sweet touch with the clafoutis.
Do you know where this recipe comes from?
It is a typical dessert from the center of France, the Limousin region, and the recipe dates back to before 1850. The Montmorency cherry (a type of sour cherry) or black cherry, such as the merise variety, are the favorite types of cherry used in clafoutis.
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The word « clafoutis »
It was sometimes called pelhaire (ragman), because it is said that the “juice that the cherries release during cooking colors the batter unevenly and gives it a ragged appearance.”
It is also called in French “milliard” or “millard.” Clafoutis comes from Old French claufir, itself derived from the Latin clavo figere which means “to fix with nails.”
In the Medieval Passions of 980, it can be read that Christ was “claufit” on the cross. Therefore, “clouter” means to cover with nails, just like the cherries on top of the clafoutis.
Clafoutis and its variations
Clafoutis consists of basic ingredients that allow it to be varied at will. Sugar, eggs, flour, milk, butter, and whole or chopped fruits. In most ovens, it bakes for 35 to 40 minutes after preheating, between 180°C and 200°C (or thermostat 6-7). If it is garnished with fruits other than cherries, clafoutis is also called flognarde or flaugnarde. In addition to the basic ingredients, it then contains fresh or liquid cream.
Some recipes vary the preparation by adding almond powder instead of flour, which significantly changes the texture of the clafoutis for our greater satisfaction.
Let’s move on to the ingredients:
For 8 people, you will need:
- 40g of salted butter + 20g for the mold,
- 100g of flour,
- 60g of granulated sugar,
- 1 sachet of vanilla sugar,
- 1 pinch of salt,
- powdered sugar,
- 600g of fresh cherries,
- 4 eggs,
- 20cl of milk.
The preparation steps :
Preheat the oven to 210°C (thermostat 7).
Quickly rinse the cherries under a stream of fresh water, remove the stems and let them drain. You can remove the pits if you wish, but the traditional recipe calls for leaving them in, it’s up to you.
Melt the 40g of salted butter in a small heavy-bottomed saucepan. Mix the flour, sugar, salt, and vanilla sugar in a large bowl.
Gradually add the eggs and then the milk, while continuing to stir.
Add the melted butter.
Generously butter a baking dish, distribute the cherries evenly, and pour in the clafoutis batter.
Bake for 10 minutes at 210°C, then reduce the temperature to 180°C and bake for another 20 minutes.
Serve the clafoutis cold or warm, dusted with powdered sugar according to your preference.
And enjoy your meal!
