AI-generated
Sweet Cherry Clafoutis
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/desserts/sweet-cherry-clafoutis
About this recipe
Sweet cherry clafoutis has a lightly golden edge and a delicate, moist center surrounding juicy, sweet fruit. This French baked dessert has no pastry crust: a fluid batter of eggs, milk and a little flour sets around pitted sweet cherries. Real vanilla sugar brings out the fruit's flavor, and everything needs only a brief whisking, without whipping into a foam. The dessert rises slightly in the oven and naturally settles after baking. Serve it while still warm, after a short rest that makes it easier to divide into six portions. Allow about an hour and a half for preparing the fruit, baking and cooling briefly.
Ingredients
Dessert for a 26 cm dish
500 g fresh sweet cherries, weighed after removing pits and stems
3 medium eggs, size M, about 150 g without shells
90 g all-purpose flour
90 g sugar in total, divided: 80 g superfine sugar and 10 g real vanilla sugar
300 ml milk, 3.2% fat
10 g softened butter, 82% fat, all for the dish
1 g salt
Steps
Preheat the oven to 180°C with conventional top and bottom heat. Use a ceramic baking dish about 26 cm in diameter, at least 4 cm high and with a capacity of at least 1.8 l. Spread all 10 g softened butter thinly over the base and sides. Do not dust the dish with flour or sugar and do not heat it while empty.
AI-generated Wash the sweet cherries and dry them thoroughly before pitting. Remove the stems and all the pits, using a cherry pitter or carefully cutting into the fruit with a small knife; keep the cherries whole as far as possible. Weigh out 500 g prepared fruit. Do not drain the small amount of juice that may escape during pitting: add it to the dish with the cherries.
In a bowl, briefly whisk the eggs with the 80 g superfine sugar, 10 g real vanilla sugar and all the salt. You only need to distribute the sugar and combine the ingredients; do not beat the eggs into a fluffy foam.
Add all the flour in two portions, whisking briefly until smooth after each. Then gradually pour in all 300 ml milk, continuing to stir until no lumps remain. The batter should be fluid, similar to crepe batter, and run freely off the whisk. Scrape the flour from the sides and bottom of the bowl so everything is evenly combined.
AI-generated Spread all the sweet cherries in an even layer in the prepared dish and add any juice left from pitting. Pour all the batter between the fruit, scraping the bowl with a spatula. Some cherries may project above the surface. Leave at least 1.5 cm of space below the rim to allow the dessert to rise slightly. Carefully place the dish on the middle rack of the preheated oven.
AI-generated Bake at 180°C for about 35–45 minutes. The edges should set and turn lightly golden, while the center gently trembles as one when the dish is moved carefully, without a wave of liquid raw batter. A skewer inserted into the batter between the fruit may be moist, but should not carry raw liquid batter. If the center still has a distinct liquid wave, bake for about 5 minutes longer. Do not wait for a perfectly dry skewer: clafoutis should stay moist.
Remove the dish and leave it for 15–20 minutes before serving warm. The dessert will settle slightly as it cools, which is normal. Divide into six portions and serve with a wide spatula or a spoon; the center will be delicate, moist and set, with no pastry crust. Once any leftovers have cooled, cover them and store in the refrigerator.
Estimated nutrition
Rate this recipe
0 ratings
Comments