Cherry clafoutis

Discover the history of Cherry Clafoutis.

1. Clafoutis batter

   • 450 g fresh cherries
   • 400 g whole milk
   • 250 g heavy cream (35% fat)
   • 200 g eggs (4)
   • 115 g all purpose flour
   • 70 g vanilla or white sugar
   • 40 g kirsch / cherry liqueur / rum
   • 30 g brown or cane sugar
   • 30 g butter
   • 10 g vanilla
   • 4 g salt

   • In a bowl, start by mixing the eggs, sugar, flour and salt until the mixture is smooth and homogeneous.
   • Then add the milk, cream, kirsch and vanilla and mix until it is completely integrated and the mixture is liquid and uniform.
   • Next, wash the cherries, dry them and core them.
   • There are several ways of pitting a cherry, but the simplest and most effective is to use your fingers. Penetrate the cherry with your thumb from the stalk, the part of the cherry that joins the stem, towards the centre and remove the stone with the same finger. It is quick, easy and the cherry remains whole.
   • Finally, grease a 30 cm mould with butter at room temperature and sprinkle with brown sugar so that it sticks to the butter.
   • Pour half of the mixture into the mould and place the pitted cherries evenly along the length and width of the mould. Then pour in the rest of the mixture.
   • Bake at 190º C for 40 minutes and leave to cool at room temperature.

2. Assembly

   • 100 g fresh cherries
   • 50 g cherry jam (optional)
   • 20 g powdered sugar

   • First, wash the cherries, cut them in half and remove the stone.
   • Then spread a little cherry jam here and there.
   • Finally, place the cherry halves all over the cake and sprinkle a little icing sugar on top.
   • Keep in the fridge and leave at room temperature for 10 minutes before serving.

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