Today’s recipe is a classic of the French pastry. This dessert definitely is a flash back in time reminding me of childhood holidays in the Limousin region. I’ve always liked cherries better cooked than raw as it enhances the very delicate taste of the fruit and it’s ultimate juicy texture. Clafoutis really is a good option to consume cherries cooked (baked) while respecting the unprocessed product’s quality. Trust me, you truly won’t regret trying summer recipe out!
Ok, so there are two everlasting debates on clafoutis. First, people are trying to figure out whether this is a flan or a cake. The closest answer to the truth is that it is none of these, clafoutis is a preparation of its own which actually is midway between both. The outside will be closer to a cake texture while the inside will pretty much tend towards a flan texture mostly thanks to the humidity brought by the fruit.
The second debate is: should we stone the cherries or keep the pit? This debate should not be – well at least that’s what everyone originating from Limousin will say 🙂 – the cherries should never be cut, meaning that the stone remains in the cherry !! That’s really important if you want to respect the traditional recipe. But surely you understand that there’s a good reason for us to be intolerant when having a clafoutis with stoned cherries? Actually, it’s very simple. Leaving the pit in the cherries will prevent the fruit to lose all its juice. Moreover, the juice will be in direct contact and mix up with the batter which, hence, would turn out to be too liquid and coloured in a weird pinky-purple shade. And, please, make me happy, there is no almond powder in clafoutis nor cream nor any ingredient not appearing in this recipe.
I know, you’re all gonna start thinking “how am I supposed to eat elegantly if I have to spit the stone?” and will try to find crazy strategies to avoid this problem. Well stop thinking because trust me there’s absolutely no solution. So two advices: remember that everyone around the table will be confronted to the same situation – no shame – and second, please don’t forget to tell your guests that the stones are in the cherries – except if you want them to break a tooth.
RECIPE serving 4 to 6 (24cm × 3,5 cm baking pan)
Prep time: 20 minutes Cook time: 40-45 minutes
You will need:
- 600g cherries (weight raw with pits)
- 3 eggs
- 50g butter (40g + 10g)
- 60g flour
- 120g sugar
- 250ml milk
- A pinch of salt
Heat up the oven to 180°C.
Wash the cherries, remove the stems and dry really well. Set aside.
Using a small pot, put 40g of butter to melt over a low heat.
While the butter melts, whisk the eggs and sugar together until foamy and lighter in colour.
Strain the melted butter over the eggs and sugar – straining allows to remove the impurities contained in the butter – and whisk energetically.
Add the flour gradually (around 1/3 at a time) and the pinch of salt, whisk to combine very well.
Finally, gradually add the milk while constantly whisking the batter so it reaches a great homogeneous texture. In case you think you’ve done it wrong, it should be quite liquid actually close to a “crêpe” batter.
Line your baking pan using the remaining 10g of butter and sprinkle flour over it. Place the cherries in the baking pan in a homogeneous manner, they shouldn’t completely stick to one another but rather be slightly spaced.
Pour the batter over the cherries and place in the oven for 40 to 45 minutes.
Enjoy hot, warm or cold although warm truly is the best 🙂