Recipe: Black cherry clafoutis

Name: Black cherry clafoutis
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 21 oz (600 g) black cherries, washed and stemmed; 3.5 oz (100 g) caster sugar; 4.4 oz (125 g) all-purpose flour; 1.5 cups (35 cl) whole milk; 1 pinch of salt, about 3 g; 3 free-range eggs; 1 knob of butter; 1 splash of kirsch (optional)

By chef patrick Asfaux 4.91/5 (53 reviews) · 🍳 55 made it

Recipe Black cherry clafoutis - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 10 min

Cook 40 min

Total 50 min

Servings 6 serv.

I specified "with cherries" knowing full well it's a redundancy, unlike all those who carelessly throw around food names without making sure they actually match their recipes. For your clafoutis, pick the darkest black cherries you can find. This regional cake turns out so much better when the cherries still have their pits in, because the almond inside the pit brings a subtle flavor to the whole thing. But if you're worried about your teeth or your guests' teeth, go ahead and pit them, then make up for the lost flavor with a splash of bitter almond extract.

Ingredients for 6 servings

Adjust for

servings

21 oz (600 g) black cherries, washed and stemmed
3.5 oz (100 g) caster sugar
4.4 oz (125 g) all-purpose flour
1.5 cups (35 cl) whole milk
1 pinch of salt, about 3 g
3 free-range eggs
1 knob of butter
1 splash of kirsch (optional)

Step-by-step directions

1 In a bowl, toss your cherries with 1.75 oz (50 g) of sugar, stir well, cover and let them macerate for 1 hour.

2 Heat your oven to 355°F (180°C) (gas mark 6).

3 In a mixing bowl, pour in your flour, make a small well in the center and add the salt, the remaining 1.75 oz (50 g) of sugar, then the 3 eggs beaten like an omelet. Mix it together, add the milk and mix again.

4 Spread your cherries in a buttered porcelain dish, then pour your batter over them. Bake in the middle of the oven for 40 minutes at 355°F (180°C) (gas mark 6). Serve warm or cold, dusted with a little powdered sugar. A pleasure for all ages! PS: the word clafoutis comes from the Limousin dialect "clafir" which means to fill.

A chef's advice

Those 40 minutes at 180°C: not a minute longer, or the top will crust over and the inside will dry out. Pull it out when the edges have just set and the center trembles when you touch it with the tip of a knife. Trust me, that's when the clafoutis really becomes something special.