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CHERRY CLAFOUTIS WITH SALTED BUTTER

cherry clafoutis, french recipe, clafoutis with salted butter, dessert with cherries, easy pastry

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

clafoutis-cerises-11. 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.

clafoutis-cerises-22. 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.

clafoutis-cerises-35. 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 !

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