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Recipe for cherry clafoutis like my grandmother

Recipe for cherry clafoutis like my grandmother

Cherry clafoutis is one of the most classic desserts that everyone likes to enjoy, especially since its preparation is very seasonal, like cherries, which are fruits that keep for a short time and reach maturity. in June over a relatively short period. So what to do with all those cherries that your bountiful trees give you? Earings ? There's too much ! Cherries in syrup? Yes, to enjoy fruit in winter. Brandied cherries? Only if it's Montmorency or morello cherries, and provided you have a good alcohol... And then if you still have some left, know that you can freeze them after removing the stems which, once dry, will make you an excellent infusion against urinary tract infections!

  • Preparation:10 min
  • Cooking:35 min
  • Complexity:easy

Cherry clafoutis ingredients

Nothing could be more basic than the ingredients for making a cherry clafoutis. This dessert has its origins in the Limousin where there were many cherry orchards and where the required farm products, similar to those of the pastry flan, were easy to obtain and very cheap, which is not always the case with cherries. when you have to buy them from the producer or from the greengrocer. Called "Millard" in Auvergne, clafoutis is always prepared with unpitted cherries:this principle must be respected by tradition and by culinary interest since the pits give a little taste to the dough and, above all, they prevent the juice cherries from mixing into the dough which could make it spongy rather than chewy.

  • 600 to 800 g Montmorency cherries or morello cherries
  • 20 cl of organic whole milk
  • 4 organic eggs
  • 50g caster sugar
  • 100 g of T65 flour
  • 50g semi-salted butter
  • 1 sachet of vanilla sugar
  • ½ packet of baking powder

Preparing the cherry clafoutis

Take a knob of butter in the amount provided and coat a porcelain tart pan well.

Wash the cherries, remove the stems and place them in the mold so that they completely cover the bottom.

In a bowl, mix the flour, sugar, vanilla sugar, baking powder, then add the eggs and the milk then the butter which will have melted after a quick passage in the microwave or in a saucepan over low heat. If you only have soft butter, just add a pinch of salt.

The dough obtained is creamy, it is time to pour it over the cherries then bake at th°7 (210°C) for 10 mins. Then lower to th°6 (180°C) and continue cooking for 25 minutes.

The clafoutis can be eaten warm, at room temperature or cold, after sprinkling a little icing sugar.

Some like to add kirsch to the dough for a tasty pairing with cherries, but above all, this preparation can be just as delicious and very simple with all the other fruits:pears, apples, apricots, plums, peaches, rhubarb, figs...