How to Create Classic Cherry Clafoutis in Simple English
If you’re looking for a delicious and easy dessert that’s straight from the heart of French cuisine, cherry clafoutis is a perfect choice. This dessert is simple to prepare, yet its soft custardy texture and juicy cherries make it taste wonderfully fancy. Whether you’re a seasoned baker or a complete beginner, creating a classic cherry clafoutis is easy and satisfying. In this blog, I’ll walk you through the steps to make this delightful dish using basic ingredients and straightforward instructions.
What is Cherry Clafoutis?
Cherry clafoutis (pronounced “klah-foo-TEE”) is a traditional French dessert that originates from the Limousin region. It’s essentially a baked custard filled with fresh cherries. The custard is light and eggy, and the cherries provide pops of fruity sweetness. While cherries are the traditional fruit used in this dish, you can also try variations with other fruits like plums, pears, or berries, though technically, it would then be called a “flaugnarde” instead of a clafoutis.
This dessert is lovely served warm, either on its own or with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream.
Ingredients You’ll Need
The beauty of cherry clafoutis lies in its simplicity—you likely already have most of these ingredients in your kitchen. Here’s what you’ll need:
- 2 cups fresh cherries (pitted)
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 cup whole milk (or cream for a richer texture)
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar (for garnish, optional)
- Butter (for greasing the dish)
Steps to Make Cherry Clafoutis
Now, let’s dive into the step-by-step process. Don’t worry—this recipe is friendly even if you don’t bake often!
Step 1: Prepare Your Baking Dish
First, preheat your oven to 350°F (175°C). Grease a round baking dish or pie pan (about 9 inches in diameter) with butter to prevent the clafoutis from sticking. This step is important because a sticky dish can ruin the presentation of your dessert.
Step 2: Prep the Cherries
Wash your cherries, remove the stems, and pit them. If you don’t have a cherry pitter, you can use the tip of a knife or even a sturdy straw to remove the pits. Traditionally, some French recipes keep the cherries whole—with the pits intact—for added flavor, but this can make eating the dessert a little tricky. For simplicity, I recommend pitting your cherries.
Spread the cherries evenly in the bottom of your greased dish. They’ll form the fruity base of your clafoutis.
Step 3: Make the Batter
In a mixing bowl, whisk together the eggs and sugar until they’re light and slightly frothy. Then, add the flour and a pinch of salt and mix until smooth. Gradually pour in the milk (or cream) and add the vanilla extract. Continue whisking until you have a smooth, pourable batter—similar to a pancake batter consistency.
Step 4: Pour and Bake
Slowly pour the batter over the cherries in your baking dish. The cherries will remain evenly distributed, naturally sinking to the bottom as you bake.
Place your dish in the preheated oven and bake for 45–55 minutes. The clafoutis is done when the edges are browned, the custard is set, and the top has puffed up slightly. You can check if it’s ready by inserting a toothpick or knife into the center—if it comes out clean, you’re good to go.
Step 5: Cool and Serve
Remove the clafoutis from the oven and let it cool for 10–15 minutes. As it cools, it will deflate slightly, which is completely normal. Dust the top with powdered sugar for a touch of sweetness and elegance.
You can serve cherry clafoutis warm (ideal) or at room temperature. Pair it with whipped cream or ice cream for a decadent finish.
Tips for Success
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Use Fresh, Sweet Cherries: Fresh cherries are the star of this dessert, so try to use ripe, sweet cherries for the best flavor. If fresh cherries aren’t available, you can use frozen cherries (thawed and drained), but fresh cherries make a noticeable difference.
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Don’t Overmix the Batter: Overmixing can cause the custard to be tough instead of tender and light. Mix until smooth and combined, but don’t overdo it.
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Experiment with Flavors: While vanilla is the classic choice for flavoring, you can also add a touch of almond extract for a nutty twist. Almond pairs beautifully with cherries.
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Serve as Soon as Possible: Cherry clafoutis is best enjoyed fresh, right out of the oven. If reheating leftovers, do so gently to avoid drying out the custard.
Final Thoughts
Cherry clafoutis is a wonderful dessert to make when you want something impressive, yet simple. Its golden custard, juicy cherries, and delicate sweetness make it a crowd-pleaser that feels elegant without being fussy. Plus, it’s versatile—you can whip it up for family dinners, special occasions, or just when you’re craving a sweet treat.
So, gather your ingredients, roll up your sleeves, and try making this classic French dessert. You’ll find that cherry clafoutis is as delightful to create as it is to eat. Bon appétit!
