French desserts are very unique in their own way. They are usually very colorful and flavorful or they may also have a unique design. And one of the classic examples of French dessert is a cherry clafouti. Just as the name suggests, this dessert originally calls for seasonal sweet cherries but any other fruits like berries, apples or plums can also be used.
Clafouti is a soft flan like dessert with pits of cherries all over it, which makes the dessert look absolutely stunning and very unique. Originally, a cherry clafouti is prepared by retaining the pits of cherries because it is believed that the pits release some juices while baking which impart a very strong and wonderful flavor to the dessert. But it completely depends on you whether you like your cherries pitted or with seeds.
Difficulty level: Easy
Servings per recipe: 4-6
Preparation time required: 20-30 minutes
Baking time required: 20-25 minutes
1 9-inch round baking dish
2 large bowls
1 wire whisk
1 rubber spatula
1 sharp knife
3/4th cup of all-purpose flour
1 cup of half-and-half
2 large eggs, at room temperature
1 pound of sweet cherries
1 tablespoon of melted butter
A pinch of salt
1 teaspoon of pure vanilla extract
1 tablespoon of superfine sugar
2 tablespoon + 1 teaspoon of white granulated sugar
Powdered sugar, for garnishing
1 tablespoon of unsalted butter
Method of Preparation
1. Tip the flour into a sieve and place the sieve over a large mixing bowl. Gently shake the sieve to sift the flour through it and then add the sugar and salt to the flour. Stir the mixture to combine all the added ingredients thoroughly and then keep it aside. Next, set a preheating temperature of 425 degrees Fahrenheit on your oven and adjust the rack of the oven to place it at the middle.
2. Once done, take a small saucepan and put 1 tablespoon of softened butter in it. Place the saucepan on the stove and light up the flame. Set the flame on medium low to melt the butter. Once the butter melts completely, turn off the flame and pour the melted butter into a bowl to cool it down. Next, take the cherries in a colander and rinse them thoroughly under water. Shake the colander a few times to drain off the excess water and then set it aside.
3. Next, take a large bowl and crack open the eggs to transfer their contents to the bowl. Whisk the eggs with a wire whisk until they are well combined with each other and then add-in the melted butter and the vanilla extract. Stir the mixture to combine the ingredients and then set aside the bowl. Now fetch the bowl of dry ingredients and make a small well at the center. Pour the wet ingredients mixture into the well and then fold it in the dry ingredients mixture.
4. Once well combined, add half of the half-and-half and gently mix it with the batter until thoroughly combined. Finally, pour the remaining half-and-half into the bowl and combine well until all the things are thoroughly combined. Once done, take a large heat-proof baking dish and place it on the stove. Light up the flame and put the remaining butter in it. Rub the butter all over the dish to coat the base and the sides of it with butter.
5. Once done, put the cherries in the melted butter and sauté them for 1-2 minutes. Sprinkle 2 tablespoons + 1 teaspoon of sugar over the cherries and stir to combine. Then take the bowl of the batter and pour the batter over the sautéed cherries. Now take the dish and insert it into the preheated oven. Bake the clafouti for 20-22 minutes or until it puffs up and turns into a golden-brownish color. Once done, take out the clafouti from the oven and place it on a wire rack to cool it down. Once cooled, sprinkle the powdered sugar generously over the clafouti. Then slice the clafouti in wedges and serve them warm with plain yoghurt or a dollop of whipped cream or crème fraiche.
1. To soften up the butter, take it out from the refrigerator 20 minutes before you are ready to use it.
2. To deseed the cherries, either shoot them with a pitting machine or cut one side of the cherries with a knife to extract out the pits.
3. Sifting the flour is very important for this recipe as it helps to make the dessert tastier and smoother.
4. You can also use milk or cream instead of the half-and-half.