Clafoutis

Name: Clafoutis
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: 600 g Black cherries; 4 Eggs; 100 g Caster sugar; 80 g Plain flour; 300 ml Whole milk; 100 ml Double cream; 1 tsp Vanilla extract; 1 pinch Salt; 20 g Butter, for the dish; 1 tbsp Icing sugar, to finish

Black cherries under a thin batter, baked until it sets somewhere between a pancake and a custard — a Limousin farmhouse pudding made from what was in the bowl and what was on the tree.

Nguồn

Công thức của French home kitchens · 🏺 Truyền thống · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

Limousin · cherries baked in batter — An ownerless traditional dish, so no cook is credited. The cited article confirms clafoutis as a French baked dessert of black cherries in a thick batter, that traditionally the cherries are not pitted, and that versions made with other fruit are called flaugnarde. The mixing order, the resting time, the fruit-first rule and the do-not-chase-the-puff note are this book's own.

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⏱ 60 phút🍽 6 khẩu phần🔥 260 kcal🇫🇷 Pháp

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Các bước

Butter a shallow 26 cm dish generously and dust it with a spoonful of the caster sugar.
Whisk the eggs and sugar, then the flour and salt, then the milk, cream and vanilla — in that order, until smooth and very thin.
💡 In that order, and not all at once. Flour whisked into liquid lumps; flour whisked into eggs first goes smooth every time.
Rest the batter 30 minutes at room temperature.
Scatter the cherries in a single layer in the dish and pour the batter around them.
💡 Fruit first, batter after. Cherries dropped into poured batter sink to the bottom and bake into a solid layer.
Bake at 180°C for 35–40 minutes, until puffed, browned at the edges and only just set in the centre.
It will sink as it cools, which is correct. Dust with icing sugar and serve warm, from the dish.
💡 Do not chase the puff. A clafoutis that stays domed has been baked until it is dry, and the point of it is the wobble.

💡 Mẹo

Made with any other fruit it is properly called a flaugnarde — pears, plums, apricots. Only the cherry version is a clafoutis, and Limousin is strict about it.
It is a farmhouse dish, not a patisserie one. Serve it in the dish it was baked in — turning it out is not what it is for.