Cherry Clafoutis

Ingredients

• 600 g Fresh cherries (Wash, stem, pit or leave with pits according to preference)
• 100 g White sugar (Granulated)
• 8 g Vanilla sugar (1 packet or 1 teaspoon of sugar mixed with vanilla seeds)
• 1 pincée Salt (Fine)
• 3 pcs Eggs (Medium size)
• 50 g White almond meal (Fine, can be toasted for more flavor)
• 80 g Wheat flour (T45) (Sift)
• 250 ml Whole milk (At room temperature)
• 100 ml Whole liquid cream (30‑35% fat)
• 30 g Butter (Melted then cooled to room temperature)
• 30 ml Kirsch (cherry brandy) (Optional, adds a light cherry aroma)
• 10 g Butter (for caramelization) (In small pats to place on the clafoutis midway through baking)
• 12 g Brown sugar (Approximately 1 tablespoon, to caramelize the top)

Instructions

1. Preheat the oven

   Turn on the oven to convection mode and preheat to 200 °C.

   Time: PT5M

   Temperature: 200°C

2. Melt the butter

   Place 30 g of butter in a small bowl and melt in the microwave (30 s) or on the stovetop. Let cool to room temperature.

   Time: PT3M

3. Prepare the cherries

   Wash the cherries, remove the stems and, if desired, pit them. Set aside.

   Time: PT5M

4. Mix eggs, sugars and salt

   Crack the 3 eggs into the bowl, add the white sugar, vanilla sugar and a pinch of salt. Whisk until a homogeneous mixture is obtained.

   Time: PT3M

5. Incorporate the dry powders

   Add the almond meal and sifted flour. Mix gently until no flour traces remain.

   Time: PT2M

6. Add the milk gradually

   Pour the whole milk in two portions, mixing gently each time to avoid lumps.

   Time: PT3M

7. Incorporate the cream and kirsch

   Add the whole liquid cream then the kirsch (or chosen substitute). Mix until homogeneous.

   Time: PT1M

8. Add the cooled melted butter

   Pour the cooled melted butter into the batter and mix until the batter is smooth and fluid.

   Time: PT1M

9. Arrange the cherries in the dish

   Spread the cherries at the bottom of the ramekins or baking dish, then pour the batter to completely cover them.

   Time: PT2M

10. Initial baking

    Bake the clafoutis for 30 minutes at 200 °C without opening the oven door.

    Time: PT30M

    Temperature: 200°C

11. Caramelize the top

    Remove the clafoutis, place small pats of butter on top and sprinkle with brown sugar. Return to the oven for an additional 10 minutes at 200 °C.

    Time: PT10M

    Temperature: 200°C

12. Rest and serve

    Remove the clafoutis from the oven, let it warm for 10 minutes at room temperature before serving, ideally with a scoop of vanilla ice cream.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh cherries: peaches, plums, apples, pears
• Instead of White sugar: brown sugar, raw sugar
• Instead of Vanilla sugar: vanilla extract + white sugar
• Instead of Salt: sea salt
• Instead of Eggs: chicken eggs, flaxseed egg substitute (for vegan version)
• Instead of White almond meal: raw almond meal, hazelnut meal
• Instead of Wheat flour (T45): rice flour, mix of rice flour and corn starch
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of Whole liquid cream: light cream, soy cream
• Instead of Butter: margarine, vegetable oil (for lighter version)
• Instead of Kirsch (cherry brandy): rum, brandy, almond extract
• Instead of Butter (for caramelization): same melted butter
• Instead of Brown sugar: brown sugar, dark sugar

Equipment Needed

• Large mixing bowl
• Whisk
• Microwave or small saucepan
• Silicone spatula
• Cast iron ramekins or baking dish (20 cm)
• Oven (convection)
• Knife and cutting board
• Oven mitts / kitchen gloves
• Timer or stopwatch
• Kitchen scale

Critical Steps — Do Not Skip

• Melt the butter and let it cool before incorporating.
• Mix the batter without creating lumps (gradual milk addition).
• Caramelize the top midway through baking for a gourmand texture.
• Handle the hot dish with mitts to avoid burns.

Chef Tips from the Video

• Lightly toast the almond meal at 130‑140 °C for 15 minutes to intensify the flavor.
• Use a black cast‑iron dish for even heat and a nice visual result.
• Serve with a scoop of vanilla ice cream or a drizzle of whipped cream for extra indulgence.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Can be frozen for up to 1 month, well wrapped. Thaw in the refrigerator before reheating.

Room temperature: Leave at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the clafoutis batter ahead of time and keep it in the refrigerator for up to 2 hours before baking.
• Clafoutis stores very well and can be gently reheated in the oven or microwave before serving.