Cherry Clafoutis

Ingredients

• 300 g white sugar (granulated sugar)
• 100 g almond powder (fine ground almond)
• 120 g all-purpose flour (wheat flour)
• 250 g whole milk (whole milk, at room temperature)
• 100 g whole liquid cream (cream with 30% fat)
• 30 g unsalted butter (melted) (melted and cooled butter)
• 20 g unsalted butter (for greasing and topping) (butter in small pieces)
• 1 sachet vanilla sugar (about 8 g)
• 1 pinch salt (fine salt)
• 10 g kirsch (cherry liqueur, optional)
• 650 g fresh cherries (already washed, pitted or with pits according to preference)
• 20 g brown sugar (for the final caramel)

Instructions

1. Melt the butter

   Place the butter in a small saucepan and melt over low heat, then remove from the heat and let cool to room temperature.

   Time: PT5M

2. Mix the sugar and aromatics

   In a bowl, add the cooled melted butter, the sugar, the vanilla sugar and a pinch of salt. Whisk until the mixture is homogeneous.

   Time: PT2M

3. Incorporate the flours

   Add the all-purpose flour all at once, then the almond powder. Whisk until you obtain a thick, homogeneous batter.

   Time: PT2M

4. Add the milk in two portions

   Pour the whole milk in two portions, whisking between each addition to loosen the batter.

   Time: PT2M

5. Incorporate the cream

   Add the liquid cream and mix quickly.

   Time: PT1M

6. Flavor with kirsch and butter

   Pour the kirsch (optional) and the remaining melted butter, then mix until everything is well incorporated.

   Time: PT1M

7. Prepare the cherries

   Wash the cherries, stem them and pit them if desired. Keep them whole to avoid releasing too much juice.

   Time: PT10M

8. Grease the pan and arrange the cherries

   Generously butter the 20 cm pan, arrange the cherries evenly on the bottom.

   Time: PT3M

9. Pour the batter

   Gently pour the batter over the cherries, allowing it to spread naturally to the edges of the pan.

   Time: PT2M

10. First bake

    Bake the clafoutis at 200°C for 30 minutes.

    Time: PT30M

    Temperature: 200°C

11. Add caramel and second bake

    Remove the clafoutis, sprinkle with small pieces of butter and brown sugar, return to the oven for an additional 10 minutes at 200°C.

    Time: PT10M

    Temperature: 200°C

12. Cooling and unmolding

    Let cool at room temperature for 5 minutes, then unmold gently.

    Time: PT5M

Nutrition Facts

Calories

586

Protein

5 g

Carbohydrates

99 g

Fat

22 g

Fiber

6 g

Ingredient Substitutions

• Instead of white sugar: cane sugar, coconut sugar
• Instead of almond powder: wheat flour (equal amount), hazelnut powder
• Instead of all-purpose flour: whole-wheat flour
• Instead of whole milk: semi-skimmed milk, almond milk
• Instead of whole liquid cream: fresh cream, thick Greek yogurt
• Instead of unsalted butter (melted): margarine
• Instead of unsalted butter (for greasing and topping): margarine
• Instead of vanilla sugar: vanilla extract
• Instead of kirsch: similar fruit liqueur
• Instead of fresh cherries: seasonal red fruits
• Instead of brown sugar: dark brown sugar

Equipment Needed

• small saucepan
• mixing bowl
• whisk
• kitchen scale (optional)
• kitchen knife
• cutting board
• 20 cm (8‑inch) tart pan
• silicone spatula
• oven
• kitchen gloves
• cooling rack (optional)

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Grease the pan and distribute the cherries evenly
• First bake for 30 minutes at 200°C
• Add butter and brown sugar then final bake for 10 minutes

Chef Tips from the Video

• Use ripe and firm cherries for better flavor.
• Do not overmix the batter once the milk is added to avoid a rubbery result.
• Lightly dust with powdered sugar just before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store covered in the refrigerator for 2‑3 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Consume the same day; can remain at room temperature for up to 4 hours.

Make-Ahead Tips

• The batter can be prepared 2 hours ahead and kept in the refrigerator.
• The cherries can be washed, stemmed and pitted the day before and stored in an airtight container.