Cherry clafoutis…..a classic French pastry dessert.
A dense, rich and melting batter due to the almond powder, sour cream and whipping cream.
A texture that I prefer compared to clafoutis prepared only with milk, eggs, sugar and flour.
And then…. a mountain of cherries that make this simple dessert really delicious and gorgeous.
Cherries clafoutis
Ingredients
Clafoutis batter
- 3 small (130 g) whole eggs, room temperature
- 1/2 cup (100 g) superfine granulated sugar
- 3/4 cup + 1 tsp (100 g) pastry flour
- 3/4 cup + 2 tbsp (85 g) almond powder (almond flour)
- 4 tbsp + 2 tsp (70 g) sour cream
- 4 tbsp + 2 tsp (70 g) whipping cream
- 1/2 cup + 1.5 tbsp (145 g) whole fat milk
- 2 tbsp (25 g) unsalted butter
- 1 tbsp (15 g) kirsch (or dark rum or you can skip it)
- A generous pinch oof salt
- 20 oz (560 g) pitted cherries
Extra
- Small cubes of unsalted butter
- Brown sugar
- Neutral glaze
Instructions
I suggest you to use a kitchen scale.
Heat fan oven at 338 F - 170°C.
Grease a 7 inches (18 cm) silicone mould.
Melt the butter and set aside.
Sift the flour with salt and set aside.
In a mixing bowl, with a whisk, combine eggs with sugar.
Then add in order, mixing well after each addiction:
A part of flour, then the remaining flour with almond powder, then the sour cream, the cream, the milk, the melted butter and at the end, the kirsch.
Pour the pitted cherries inside the prepared mould.
Pour 535 g of the clafoutis batter over the cherries and bake on the second rack of the oven (starting from the bottom) for 40/45 minutes.
Remove the cake from the oven and increase the oven temperature at 392F - 200°C.
Sprinkle the surface with butter and brown sugar.
Bake for 8/10 minutes, in the middle of the oven.
Out of the oven, let completely cool the clafoutis inside the mould before removing it.
To serve
Brush with neutral glaze only the cherries.
Enjoy!.
Notes
You can pour the remaining clafoutis batter in 2 muffin mould or use a a 8 inches - 20 cm round mould.
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