The cherry season has just started, and I wanted to share with you a recipe with this fruit. Since I had a few ones that were really ripe, I took the opportunity to make this delicious cherry clafoutis. Classic, but not too much ! I’ve used the magical ingredient : salted butter. You are Breton or you are not…
YOU WILL NEED (for 6 persons) :
– approximately 500g of cherries (pitted)
– 100g of flour
– 60g of powdered sugar
– 4 eggs
– 20cl of milk
– 40g of salted butter
– salt
– icing sugar to decorate
1. Heat the oven at about 200°C (thermostat 7). Wash the cherries et remove the stone. I used the hair pin technic to obtain a relatively clean result while keeping the whole fruit. The idea is to insert the head of the hair pin near the stone and to use it as a hook to remove it.
2. Once your cherries pitted, you can prepare the dough ! Mix 100g of flour with 60g of powdered sugar and a pinch of salt. Meanwhile, melt 40g of salted butter over a water bath.
3. Then, add 10 cl of milk to the dough and mix. Add 2 eggs, mix. Add the 10cl of milk remaining, mix. Finish with the 2 eggs remaining and – guess what ?- mix. By acting progressively like this, you will get a perfectly smooth and homogeneous batter, without lumps.
4. Add the melted butter to the dough and mix well.
5. Generously butter your baking dish and put your cherries on the bottom. Pour the batter into the dish.
6. Put it in the oven at approximately 200°C. Cooking times vary with the types of ovens, but in my case I first left this temperature for 10min, before reducing at 180°C for half an hour. I finished with 5min at 210°C in oder to give this pretty brown colour to the clafoutis.
7. It’s ready ! Sprinkle with icing sugar, and if you can’t wait until your cherry clafoutis is cold, you can enjoy it warm. Bon appétit !
