Cherry Clafoutis

Ingredients

• 500 g Fresh cherries (Wash, drain and pit (or leave with pit for almond flavor))
• 200 g All-purpose flour (Sift)
• 50 g Caster sugar
• 1 pinch Salt
• 1 packet Baking powder (About 10 g)
• 3 Eggs (Large, at room temperature)
• 50 cl Fresh whole milk (500 ml, at room temperature)
• 25 g Unsalted butter (Plus a little more to grease the dish)
• 30 g Almond powder (Secret ingredient of the Bocuse recipe)
• 10 g Powdered sugar (To dust when removed from the oven)

Instructions

1. Prepare the cherries

   Rinse the cherries under cold water, drain and pit them if desired. Keep the pits if you want the almond flavor.

   Time: PT5M

2. Mix the dry ingredients

   Sift the flour into the bowl, add the sugar, the pinch of salt and the baking powder. Mix quickly with the whisk.

   Time: PT3M

3. Beat the eggs

   Crack the eggs into a small bowl, whisk lightly.

   Time: PT2M

4. Incorporate the eggs into the dry ingredients

   Pour the beaten eggs into the bowl and whisk until you obtain a thick and homogeneous batter.

   Time: PT5M

5. Add the milk gradually

   Pour the fresh milk in a stream while whisking continuously to obtain a smooth, glossy and slightly foamy batter.

   Time: PT5M

6. Incorporate the almond powder

   Add the almond powder (and optionally a drop of vanilla) to the batter and whisk until fully incorporated.

   Time: PT2M

7. Preheat the oven

   Turn on the oven and preheat to 180 °C.

   Time: PT10M

   Temperature: 180°C

8. Butter the dish

   Melt 25 g of butter and generously grease the baking dish with a brush or a paper towel.

   Time: PT3M

9. Arrange the cherries

   Spread the washed and drained cherries evenly on the bottom of the buttered dish.

   Time: PT3M

10. Pour the batter

    Gently pour the batter over the cherries, making sure to fully cover them.

    Time: PT2M

11. Bake

    Place the clafoutis in the oven and bake for 45 to 55 minutes, or until a knife inserted comes out clean and the top is lightly golden.

    Time: PT55M

    Temperature: 180°C

12. Finishing and serving

    Remove the clafoutis from the oven, immediately dust with powdered sugar which will melt slightly, then let it cool for 5 minutes before serving.

    Time: PT5M

13. Rest

    Let the clafoutis rest for another 5 minutes before cutting into generous portions.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g