Classic French Cherry Clafoutis is a rustic dessert that originated in the Limousin region of France. This custardy fruit dessert strikes the perfect balance between a flan and a cake, with juicy cherries baked into a light, eggy batter. The simplicity of this traditional French dessert belies its elegant presentation and complex flavor profile.

Why You’ll Love This Recipe

• It’s an impressive dessert that requires minimal effort and basic ingredients
• The perfect balance of sweet custard and tart cherries creates a harmonious flavor
• Can be made with either pitted or unpitted cherries (traditional style)
• Works beautifully as both a family dessert or an elegant dinner party finale
• Versatile enough to serve warm, at room temperature, or chilled

Ingredients

• Milk: Use 2% or whole milk for the richest, creamiest custard texture. Plant-based alternatives will work but may alter the final texture.
• Eggs: Large eggs provide structure and richness to the custard base. Room temperature eggs blend more easily with other ingredients.
• Sugar: Granulated sugar sweetens the batter while helping create that golden caramelized top. You can adjust slightly to your taste preferences.
• Vanilla Extract: Use pure vanilla extract for the best flavor; it complements the cherries beautifully and adds depth.
• Kirsch: This optional cherry liqueur amplifies the cherry flavor. Can be omitted or substituted with brandy or amaretto.
• Salt: Kosher salt balances the sweetness and enhances all other flavors in the clafoutis.
• Flour: All-purpose flour provides just enough structure while maintaining the custardy softness. For a lighter texture, sift before mixing.
• Cherries: Sweet or tart varieties both work well. Traditional clafoutis uses unpitted cherries as the pits impart an almond-like flavor during baking.
• Butter: Used for greasing the baking dish to prevent sticking and add a subtle richness.
• Powdered Sugar: For dusting the finished clafoutis, adding a touch of sweetness and an elegant presentation.

Variations

Berry Medley Clafoutis

Replace cherries with a mixture of seasonal berries like blueberries, blackberries, and raspberries. The different berries create beautiful color contrast and varied flavor notes throughout the custard.

Pear and Almond Clafoutis

Substitute pear slices for cherries and add 1/2 teaspoon of almond extract to the batter. Sprinkle sliced almonds on top before baking for extra texture and a complementary flavor to the pears.

Plum and Cinnamon Clafoutis

Use sliced plums instead of cherries and add 1/2 teaspoon of cinnamon to the batter. This variation works especially well in autumn when plums are at their peak and the warm spice adds a cozy element.

Chocolate Cherry Clafoutis

Add 2 tablespoons of cocoa powder to the batter and fold in 1/4 cup of chocolate chips along with the cherries for a decadent chocolate twist on the classic recipe.

How to Make the Recipe

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C) and thoroughly butter your chosen baking dish. The butter should create a generous coating to prevent sticking and add flavor. If using individual ramekins, make sure to butter each one thoroughly.

Step 2: Create the Batter

In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and Kirsch (if using) until well combined. Add the flour and salt gradually, whisking continuously until you achieve a smooth, lump-free batter that resembles a thin pancake batter. Let the mixture rest for about 5 minutes to allow the flour to fully hydrate.

Step 3: Arrange Cherries and Bake

Distribute the cherries evenly across the bottom of your prepared baking dish. Gently pour the batter over the cherries, allowing them to float and distribute throughout. Place in the preheated oven and bake for about 1 hour (or 40 minutes for individual servings) until puffed, golden brown around the edges, and set in the center.

Step 4: Cool and Serve

Transfer to a cooling rack and allow to cool slightly. The clafoutis will puff dramatically during baking and then settle as it cools – this is completely normal. Dust generously with powdered sugar just before serving for a beautiful presentation and extra touch of sweetness.

Tips for Making the Recipe

• Blend the batter in a blender for the smoothest texture and to ensure there are no flour lumps
• Let the batter rest for 5-10 minutes before baking to allow the flour to fully absorb the liquid
• Don’t open the oven door during the first 25 minutes of baking to prevent the clafoutis from collapsing
• For the traditional French approach, leave the cherry pits in – they impart a subtle almond flavor
• If using frozen cherries, don’t thaw them first; add them frozen to prevent color bleeding
• The clafoutis is done when it’s puffed, golden, and slightly jiggly in the center – it will continue to set as it cools

How to Serve

Clafoutis is traditionally served warm, about 30 minutes after removing from the oven, when it has set but is still warm enough to highlight its custardy texture. Dust generously with powdered sugar just before bringing to the table. For an extra special touch, serve with a dollop of lightly whipped cream or a small scoop of vanilla ice cream.

This dessert pairs beautifully with afternoon tea or coffee. It’s equally at home as a brunch dish or an elegant dinner party dessert. For a traditional French experience, serve with a small glass of kirsch or dessert wine.

Make Ahead

Clafoutis is best enjoyed fresh from the oven, but you can prepare components ahead of time to streamline the process:

The batter can be made up to 24 hours in advance and stored covered in the refrigerator. Whisk it again briefly before using.

A fully baked clafoutis can be covered and refrigerated for up to 2 days. Bring to room temperature before serving or warm gently in a 300°F oven for 10 minutes. Add a fresh dusting of powdered sugar before serving.

For longer storage, you can freeze individual portions for up to 1 month. Thaw overnight in the refrigerator and warm in the oven before serving.

FAQs

Can I use frozen cherries?

Yes, frozen cherries work well in this recipe. Add them to the dish while still frozen to prevent bleeding, and you may need to extend the baking time by 5-10 minutes.

Why did my clafoutis sink in the middle?

Clafoutis naturally deflates as it cools – this is completely normal! It puffs up during baking like a soufflé but settles as it rests. The texture should be custardy rather than cakey.

Is it traditional to leave cherry pits in or remove them?

Traditional French clafoutis is made with unpitted cherries, as the pits release an almond-like flavor during baking. However, for convenience and eating comfort, many modern recipes call for pitted cherries. The choice is yours!

Can I make this with other fruits?

Absolutely! While cherries are traditional, this versatile dessert works beautifully with many fruits. Berries, plums, peaches, pears, and apples are all excellent alternatives. Adjust sugar levels for particularly tart or sweet fruits.

Is clafoutis served hot or cold?

Clafoutis is traditionally served warm, about 30 minutes after removing from the oven. However, it’s also delicious at room temperature or even chilled from the refrigerator the next day.

Conclusion

This Classic French Cherry Clafoutis brings a touch of rustic French elegance to your table with minimal effort. The contrast between the custardy batter and juicy cherries creates a dessert that’s simultaneously humble and sophisticated. Whether you follow the traditional method with unpitted cherries or opt for the more convenient pitted version, this timeless French dessert is sure to become a favorite in your recipe collection. Bon appétit!

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