Friday, 31 July 2020 01:14

Cherry Clafouti

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Clafoutis 
Yield 6 servings.

Cherries, stalks removed and washed (pits left in) 500g / 18oz
Brown sugar 30g / 2 TBSP
Unsalted butter 20g / 4 1/4 tsp
Eggs 300g / 5 large eggs
Milk 130g / 1/2 cup and 1 1/2 tsp
Heavy cream 130g / 1/2 cup and 2 tsp
Sugar 50g / 1/4 cup
Kirsch, rum or armagnac (optional) 15g / 1 TBSP
Pastry flour 25g / 3 TBSP and 2 tsp
Salt 2g / 1/2 tsp
Lemon zest (optional) from 1/2 lemon
orange zest (optional) form 1/4 orange

Preparation of the batter: 
Place cherries in a mixing bowl then sprinkle brown sugar and using a spatula, stir until all cherries are coated with sugar. Allow to rest at room temperature for about 1 hour. 
Generously butter a 9-inch round oven-proof dish. 
In a mixing bowl, whisk eggs and granulated sugar. Whisk until mixture turns pale yellow. Then add milk, heavy cream and (optional) alcohol. Whisk until mixture is well blended. 
Sift flour and salt into a large mixing bowl. Add the liquid into the dry and whisk until fully incorporated making sure no flour lumps remain. 
Strain the clafoutis batter through a fine mesh strainer into a measuring cup, pressing any congealed yolks and flour lumps. 
Add optional lemon and orange zest to the batter. 
Evenly spread the sugared cherries inside the dish. Pour the batter into the dish. It should fill about 3/4 of the dish. 
Baking of the Clafoutis: 
Pre-heat conventional oven to 355°F.
Bake in the pre-heated oven until the edge of the batter is firm but the center still jiggling and golden brown, about 35-45 minutes. For a more even bake, you may have to rotate the pan half way through the baking cycle. Once baked, remove form the oven. 
You may dust the clafoutis with powder sugar. Serve warm or lukewarm. 
NOTE: You may substitute cherries for other fruits like apricots, plums, berries, etc.

 
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