Clafoutis aux Cerises (French Cherry Dessert)
This classic French clafoutis aux cerise (cherry clafoutis) is the ultimate fuss-free dessert - ideal for easy entertaining. Imagine fruity cherries in a sweet, custardy vanilla-infused batter, topped with nutty flaked almonds and demerara sugar. So good.
Servings: 6 servings
Ingredients
- 400 g pitted fresh cherries
- 40 g plain flour
- 25 g ground almonds
- 50 g caster sugar + extra teaspoon for greasing
- 430 ml double cream
- 2 large eggs beaten
- ½ tsp vanilla extract
- 15 g unsalted butter diced into small pieces, plus extra for greasing
- 1 heaped tbsp demerara sugar
- 15 g flaked almonds
To serve:
- Mascarpone or more cream optional
- Icing sugar to dust (optional)
Instructions
- Preheat the oven to 185C / 165C Fan. Butter a 24cm pie dish and scatter lightly with the 1 tsp sugar.
- Tip the pitted cherries into the prepared dish and spread in an even layer. Set aside.
- In a large mixing bowl, mix together the flour, ground almonds and caster sugar.
- Next, add the cream, eggs and vanilla extract and whisk well until you have a smooth batter.
- Pour over the cherries and smooth over the top.
- Scatter over the chopped butter and sprinkle with the demerara sugar and flaked almonds.
- Bake for about 50 minutes - or until the top is puffed up and golden brown and a knife inserted into the centre comes out mostly clean. The middle will still be a bit wobbly, but that’s the nature of a clafoutis (it is better to be just undone rather than overbaked).
- Remove from the oven and leave to stand for 10 minutes (there will be a slight dip in the middle, but that is completely normal). Serve warm with a spoonful of mascarpone and a dusting of sieved icing sugar, if desired. Alternatively, leave to cool completely before covering and chilling in the fridge. Then serve cold - it takes on a wonderfully chewy texture. Either way is delicious!
Notes
Scroll up for a step by step guide to help you make this recipe.
To store: leave the clafoutis to cool completely before covering and chilling in the fridge for up to 3 days.
To reheat: you can enjoy leftovers cold from the fridge. However, if you want to enjoy it warm, cover with foil and pop in a 185C / 165C Fan oven for 5-10 minutes - or until heated through. You can microwave individual portions in 20 second bursts to warm through but the oven is the best way to do it!
To freeze: it is best not to freeze this clafoutis aux cerises as it affects the texture, making the custard-like texture and fruit become mushy or grainy after thawing. If you are lucky to have a cherry tree in your garden or want to capitalise on cherry season, you can freeze the cherries (pitted) and keep in the freezer until you want to make this dessert.
Fruit: this clafoutis is perfect to make when cherries are in season. However, you can make it all year round using all sorts of fruit. Apricots, pears, blueberries, blackberries, apples and plums all work well.
Baking time: how long you need to bake this clafoutis will depend on your oven. Mine takes around 50 minutes but it can take up to an hour. If it is getting too brown, cover with foil to stop the almond flakes from burning (or they will become bitter). It is actually better to slightly underbake, than overbake though - so watch closely!
Standing time: I know it is tempting to dive straight into this clafoutis aux cerises. However, it is important to let it stand for about 10 minutes as it helps it settle, thus giving the perfect texture.
Serving suggestions: it’s delicious on its own. However, I love it with a spoonful of mascarpone, drizzle of cream (you can add vanilla and whip it or pour it over unwhipped). Also great with clotted cream, vanilla ice cream, creme fraiche or even yoghurt.