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Cherry Clafoutis
Instructions
I prepare the ingredients for the cherry clafoutis. I switch the oven on straight away to 200°C.
The cherries must be completely dry, so after rinsing them I spread them out on a towel and pat them dry.
I put the eggs and powdered sugar into a mixing bowl. The powdered sugar can be replaced with ordinary sugar, but then you have to stir the mixture until the sugar crystals dissolve, which increases the overall preparation time.
I whisk the sweet mixture by hand or with a mixer.
Sifting it through a sieve, I add the flour – not all at once, but in small portions, mixing the mixture after each addition. That way the liquid batter turns out smooth, without any lumps.
I add the baking powder and vanillin here, then mix.
I pour in the milk, again in small portions, just as with the flour. After mixing, the batter resembles pancake batter in both composition and consistency.
You can bake the clafoutis either in one large dish or in individual ones. I grease them with butter and dust them with a fine veil of sugar. I arrange the cherries first in the small dishes.
And the remaining berries go into the large one.
I pour in the batter the same way – first into the individual dishes.
Then into the large dish (the cherries should sink into the flour batter).
I set the dishes on a baking sheet, placing the smaller ones so that they are easy to take out first, since their batter bakes through more quickly. I put the tray on the middle rack of the oven.
After half an hour the individual clafoutis are ready.
After another 10 minutes you can take out the large dish too.I serve cherry clafoutis both warm and cooled – it is equally lovely and delicious either way. If you like, I dust the top with powdered sugar.
Tips
- 1
FRESH CHERRIES ONLY – the "secret" to the texture. Frozen cherries release too much moisture, the batter "floats" and the pie falls apart.
- 2
WITH THE PITS – the "secret" from the French. The pit stops the berry from "leaking". The juice stays inside the cherry and the batter stays dry.
- 3
POWDERED SUGAR – the "secret" to smoothness. Sugar crystals need long mixing, whereas powdered sugar dissolves instantly.
- 4
SIFT THE FLOUR – the "secret" against lumps. Put through a sieve, the batter comes out smooth and even. The same principle works in other kinds of berry pies.
FAQ
Which cherries should I choose? +
Ideally, fresh dark cherries (such as Bull's Heart, Regina or Valery Chkalov) – they give the batter a vivid colour. Alternatives: yellow cherries (Drogana Yellow) make a more "summery" pie, while pink ones (Napoleon) are a good compromise. Fresh cherries are firm and glossy, with no dents or splits; a size of 2–3 cm is ideal. Do not use frozen cherries (too much moisture), cherries canned in syrup (they upset the sweetness of the batter) or overripe ones (they leak). Leave the pits in, the French way (they protect against wateriness), but warn your guests. If you prefer them pitted, remove the pits and dust them with 1 tbsp of starch to soak up the juice.
What can I use instead of milk? +
Alternatives: single cream of 10–15% fat (250 ml – more tender), buttermilk (250 ml – a "grandmother's" version), kefir (200 ml plus 50 ml water – a fluffier batter), almond milk (for a dairy-free version) or coconut milk (250 ml – a tropical accent). Fresh milk of 2.5–3.2% fat is the "classic" choice. Do not use condensed milk (it changes the sweetness) or baked (ryazhenka-style) milk (an unusual caramel flavour). For a "lighter" version use skimmed 0.5% milk; for a "premium" one, rich farm milk of 4–5%. Soya milk works for a vegan version.
How long does clafoutis keep? +
In the fridge, wrapped in cling film, 2–3 days. In a container at room temperature, 1 day. Any longer and the batter goes stale and loses its juiciness. Before serving it chilled, leave it for 30 minutes at room temperature, or warm it for 30 seconds in the microwave. In the freezer it keeps up to 2 weeks, wrapped in film. Thaw it in the fridge for 6–8 hours, or reheat it straight away in the oven for 10 minutes at 150°C. Fresh clafoutis is at its "star" best in the first 3–4 hours after baking; on the second day the batter is denser but still tasty. Do not leave it at room temperature for longer than 24 hours, as the egg-and-milk batter spoils. Dust it with powdered sugar just before serving.
What should I serve clafoutis with? +
The French classic: with a scoop of vanilla ice cream. With whipped cream or a vanilla sauce. With a cup of milky coffee (a French breakfast). With hot cocoa or a cappuccino. With a berry sauce (cherry or raspberry) for a "premium" presentation. With black tea and lemon. With a glass of sweet red wine (Cahors or Port) for a "European" serving. For a "date", with a glass of Prosecco or Champagne. With hot milk, for a "children's" version. With a fruit salad, as a "light" dessert. With a small glass of Calvados, in the French way. It is a versatile dessert for family meals and for entertaining guests.
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