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

Ingredient Substitutions

• Instead of Fresh cherries: raspberries, blueberries
• Instead of All-purpose flour: all-purpose wheat flour, gluten-free flour
• Instead of Caster sugar: granulated sugar
• Instead of Salt: sea salt
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Eggs: organic chicken eggs
• Instead of Fresh whole milk: almond milk, semi-skimmed milk
• Instead of Unsalted butter: margarine
• Instead of Almond powder: almond flour, ground almonds
• Instead of Powdered sugar: granulated sugar

Equipment Needed

• Mixing bowl
• Whisk
• Kitchen scale
• Baking dish (ramekin or gratin dish)
• Oven
• Small saucepan (optional)
• Silicone spatula (optional)
• Fine-pointed knife (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Pit the cherries (or leave with pits for almond flavor)
• Obtain a smooth and glossy batter by adding the milk gradually
• Bake until the center is set and a knife inserted comes out clean

Chef Tips from the Video

• Choose ripe, sweet cherries for optimal flavor.
• Dust the powdered sugar as soon as it comes out of the oven for a lightly caramelized top.
• Serve the clafoutis warm with a scoop of vanilla ice cream or a spoonful of fresh cream.

Troubleshooting

Storage

Refrigerator: Store covered 2 to 3 days in the refrigerator.

Freezer: Can be frozen up to 1 month; reheat in the oven at 150 °C before serving.

Room temperature: Consume within 2 hours after baking if left at room temperature.

Make-Ahead Tips

• Prepare the batter ahead of time and keep it chilled up to 2 hours before baking.
• Bake the clafoutis the day before, gently reheat in the oven before serving.
• Cherries can be substituted with plums, apricots or seasonal red berries.