Cherry Clafoutis is a French cherry custard dessert and this recipe was impressed by our current journey to Paris. It is among the best desserts as a result of the batter comes collectively in a blender.
This Clafoutis puffs up superbly because it bakes and each chew has a juicy cherry in it. If you’re a fan of cherries, this recipe will make you very blissful.
This put up could comprise affiliate hyperlinks. Learn my disclosure coverage.
Straightforward Cherry Clafoutis
We have been so impressed by French baking after our journey to Paris this spring. I used to be smitten with their candy treats, from Crepes to Eclairs, and all of their superb pastries and bread.
We received house proper in the beginning of cherry season, so I didn’t lose any time flipping by means of Julia Youngster’s e-book, Mastering the Artwork of French Cooking, to search out the proper cherry recipe, and there it was – Cherry Clafoutis.
I set to work replicating the dessert and was delighted to find how extremely simple it was. By a number of rounds of testing, I simplified the baking technique, taking suggestions from the Pleasure of Cooking and now I’ve a brand new favourite cherry dessert.
Cherry Clafoutis Video
Watch Natasha mix collectively this simple cherry clafoutis recipe in just some whirs of a blender. I do know you’ll fall in love with this fast French dessert!
What’s Basic Cherry Clafoutis?
Fashionable in France, Cherry Clafoutis (pronounced “kla-foo-TEE”) is a country dish historically made with black cherries coated in batter and baked in a dish till set. The eggy batter units as much as be custardy, extra much like a cherry Flan or Cherry Dutch Child than a cake-like dessert.
The French normally serve clafoutis for dessert, however I feel it additionally works completely as a decadent breakfast dish because it’s not overly candy. It’s additionally laborious to cease consuming this – though it’s presupposed to serve 6, my husband and I ate the entire thing two days in a row. True story!
Bizarre Truth:
In authentic variations of French Cherry Clafouti, the cherries have been left unpitted, which supposedly added a little bit of almond taste. In order for you almond taste, add almond extract, however spare your enamel. We all the time pit the cherries for each cherry recipe, and I double-check to verify the pits are out.
Substances
We’ve stayed fairly conventional with the substances however added a little bit of rum (non-obligatory) and serve with whipped cream which makes it irresistible. You should use chilly substances.
- Butter – use unsalted butter to grease the pan so the dish doesn’t grow to be overly salty
- Cherries – black cherries are conventional, however any recent or frozen (thawed and drained) candy cherry will work. Keep away from cherry pie filling because it’s too moist.
- Milk – we used complete milk, however you should use any milk and even almond milk
- Eggs – that is the premise of the custard
- Baking Staples – sugar, vanilla extract, flour (measured appropriately), salt, and confectioners sugar
- Rum, Kirsch, or Cognac – non-obligatory however provides tons of taste. You’ll be able to exchange it with an additional teaspoon of vanilla.
- Whipping cream – Chilled heavy whipping cream, powdered sugar, vanilla extract
Variations
You’ll be able to swap cherries for no matter fruit is in season, however keep away from overly juicy fruit corresponding to citrus. Strive these substitutions:
- Plums (and even prunes)
- Pears
- Apricots + Raspberries
- Apples + Apples
- Blueberries or blueberries
Make Cherry Clafoutis
When you pit the cherries, cherry clafoutis takes lower than 5 minutes to arrange and the oven does the remainder.
- Put together the substances. Preheat the oven to 350°F, butter the baking dish, and pit the cherries. Unfold the pitted cherries in a single layer on the underside of a generously buttered dish.
- Mix the batter substances (milk, sugar, eggs, non-obligatory rum, vanilla extract, flour, and salt) in a blender on excessive pace for 1 minute. Will probably be foamy on high.
- Pour the batter over the cherries and jostle the dish to make certain the batter will get in all of the nooks and crannies.
- Bake for 50-55 minutes. Check the middle of the cake with a toothpick to make certain it’s completed cooking. Cool for 20 minutes, mud with powdered sugar and serve with do-it-yourself whipped cream.
Inform When Clafoutis is Cooked?
You’ll know the clafouti is completed when the sides are set, the highest is puffed and golden, and the middle wobbles if you jolt the pan. When it’s performed, a toothpick ought to come out clear of any moist batter, however poke the highest in a number of spots to make sure you aren’t hitting a cherry.
Can I Prepare dinner Cherry Clafoutis in a Pan?
We used a deep 9” pie dish, however this recipe bakes simply in any well-greased, oven-safe 7 to eight cup baking dish or perhaps a 10” forged iron pan. Have in mind if you’re utilizing a wider dish, Clafoutis could bake sooner because the custard will likely be thinner.
Make-Forward
We like to eat Cherry Clafoutis recent and nonetheless slightly heat from the oven, however it does preserve effectively. Due to the egg base, it ought to be refrigerated as quickly because it cools.
- To Refrigerate: Cowl with plastic wrap and retailer within the fridge for 3 to 4 days
- To Reheat: Reheat in a 350°F oven for five minutes or the microwave for 20 seconds, or till heat, or get pleasure from it chilly.
For those who love cherries and French desserts, you’ll fall in love with cherry clafoutis like I did! I’ve already added it to our checklist of favorites when candy cherries are in season, together with Cherry Pie and Cherry Sauce.
Extra Cherry Recipes
Cherries are certainly one of my favourite fruits to cook dinner with! When you do this cherry clafoutis recipe, put these different cherry recipes in your to-do checklist.
HUNGRY FOR MORE? Subscribe to Natasha’s E-newsletter and YouTube for meal-time inspiration and let’s join on social! Observe us on Fb, Instagram, Pinterest, and X for a peek behind the scenes of Natasha’s Kitchen.
Cherry Clafoutis Recipe
This Cherry Clafoutis is a country French dessert that has a custard filling studded with candy juicy cherries. You should use recent or frozen-thawed cherries and even substitute the fruit – see the notes under for inspiration
Servings: 6 servings
Whipped Cream Substances
Stop your display screen from going darkish
- Preheat your oven to 350 ̊F with a rack within the heart of the oven. Generously grease the underside and sides of your 9-inch pie pan (*see be aware 1) with 1 Tbsp butter. Pit the cherries with a cherry pitter. Add cherries to the buttered pan and unfold out evenly.
In a blender, mix the remaining substances: milk, 1/2 cup sugar, eggs, rum (if utilizing), vanilla, flour and salt. Mix on excessive pace for 1 minute.
Pour the batter over the cherries and provides the pan a jolt to verify the batter fills in across the cherries correctly.
Bake at 350 ̊F for about 50-55 minutes or till it’s puffed and browned and a toothpick inserted into the middle comes out clear. Cool for 20 minutes then serve dusted with powdered sugar. As soon as it’s plated, serve with beneficiant dollops of whipped cream if desired.
Make Whipped Cream:
In a big mixing bowl, mix cream, sugar and vanilla. Beat on medium/excessive pace till medium-stiff peaks kind.
- Plums (and even prunes)
- Pears
- Apricots + Raspberries
- Apples + Apples
- Blueberries or blueberries
346kcal Energy36g Carbs7g Protein20g Fats
Diet Info
Cherry Clafoutis Recipe
Quantity per Serving
% Each day Worth*
* P.c Each day Values are primarily based on a 2000 calorie weight-reduction plan.
Good Issues
I’ve such pretty reminiscences of our journey to Paris this spring. In case you missed it, I saved all of my Paris highlights on the high of my Instagram profile.
It was the primary time my husband and I traveled to Europe, and I feel I ate my weight in French pastries, baguettes, and BUTTAH. (Our total group was smitten with French butter!).
What’s your favourite place to journey for meals? I’m already dreaming about my subsequent journey, which I hope will likely be to Italy!
