Cherry Clafoutis
Cherry Clafoutis is a medium French recipe that serves 6. 250 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 30 min | Cook: 55 min | Total: 1 hr 40 min
Cost: $7.51 total, $1.25 per serving
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
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
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
Beat the eggs
Crack the eggs into a small bowl, whisk lightly.
Time: PT2M
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
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
Incorporate the almond powder
Add the almond powder (and optionally a drop of vanilla) to the batter and whisk until fully incorporated.
Time: PT2M
Preheat the oven
Turn on the oven and preheat to 180 °C.
Time: PT10M
Temperature: 180°C
Butter the dish
Melt 25 g of butter and generously grease the baking dish with a brush or a paper towel.
Time: PT3M
Arrange the cherries
Spread the washed and drained cherries evenly on the bottom of the buttered dish.
Time: PT3M
Pour the batter
Gently pour the batter over the cherries, making sure to fully cover them.
Time: PT2M
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
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
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
Dietary info: Vegetarian, Contains nuts, Contains gluten, low-calorie, low-fat
Allergens: eggs, milk, butter, almond, gluten
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
The batter is lumpy.
Sift the flour, whisk the eggs separately, then incorporate the milk very slowly while whisking vigorously.
The clafoutis is too dry or too liquid after baking.
If too liquid, add 1‑2 tablespoons of flour. If too dry, add a little milk (10‑20 ml) and stir quickly before returning to the oven.
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.
Last updated: August 21, 2026
