Clafoutis with cherries or cherries

Clafoutis with cherries or cherries. French dessert recipe.

French Clafoutis with cherries cannot exactly be called a pie or casserole. This is a perfect balanced combination of the advantages of both types of dishes with the inimitable taste of new fruits. The main highlight of this dessert is its softness and tenderness of sweet, tender dough combined with the light fragrant sourness of cherries or cherries.

Almost all of us are very familiar with this combination in our favorite Charlotte pie, where sour pieces of apples contrast with a sweet sponge cake. But the French, when inventing Clafoutis, used the most delicious juicy varieties of sweet cherries or sweet cherries for it. They say that they even bred a special variety of cherries for this dessert, which was perfect in their opinion.

One of the main secrets of real French clafoutis is to use whole cherries or sweet cherries, in other words, with the pit. This was explained quite simply: the dessert dough was so watery and tender that in order to bake it it was necessary to avoid excess water, which would certainly penetrate into it from the juicy cherries if their shell was broken. The cherry juice would spill over the dough and not let it just bake, leaving it very soft and watery.

Traditional French clafoutis with cherries

If you don’t go too deep into botany, you can simply say that cherries and sweet cherries are very close relatives, differing, which is most important for us, in the taste of their own fruits.

Both are excellent for clafoutis, but the choice is still up to you. Cherry is a little more sour, but its taste cannot be changed by anything. And if you have the opportunity to use a variety of delicious, fresh cherries in dessert, be sure to take it. Cherries are the most fleshy and sweet, their fruits are larger and juicier; they can be not only reddish, but even brown and yellowish. This will greatly revive the appearance of the dessert.

Perfectly, this is if we manage to experience both clafoutis in one season, but we will choose according to our abilities.

Because I am writing this recipe for you during the cherry season, the ingredients become most obvious. I’ll tell you about clafoutis with cherries, and with cherries the recipe will be literally the same, except for the name of the berries.

To make clafoutis you will need:

• cherries or sweet cherries - 500 g,
• flour - 150 g (a little less than a glass),
• eggs - 3 pieces,
• milk - glass,
• sugar or sweet powder - 100 g (a little more than half a glass),
• vanilla sugar - 1 teaspoon,
• baking powder for dough - 1 teaspoon,
• butter - 10 g (spread the mold).

Manufacturing:

Clafoutis with cherries is a very tasty, but not very fast to make dessert. In terms of production time, it is actually comparable to baking traditional charlotte. But the preliminary step is quite quick, so turn on the oven to warm up at 180-190 degrees in advance and get down to business.

1. Wash and dry the cherries, remove the sticks. If you did not do this in advance so that it has time to dry, then blot the berries with a towel or cardboard napkins. We remind you that the dough will turn out to be quite watery and adding more water to it is unsafe for successfully making the dessert.

Do not remove pits from cherries for the same reason. Whole berries will not release excess juice.

But if you are preparing a dessert for small children, then it is better to create it so that they do not choke. But then slightly reduce the amount of milk in the recipe to make up for it.

2. Beat the eggs with sugar or powder. The powder will dissolve faster, but if you don’t have the ability to create or purchase it, it’s not terrible.

3. Add warm milk to the eggs. It is enough to warm it up slightly or simply take it out of the refrigerator in advance so that it is not icy. Beat the eggs together with the milk.

4. In a separate bowl, mix the dry ingredients for the dough: flour, vanilla sugar and baking powder. In principle, even without baking powder you can get a good dough. For example, I cook charlotte without it, but since the clafoutis still differs slightly in the recipe, I didn’t take the risk and added it.

5. Now mix the watery part (eggs with milk and sugar) with the dry part (flour with vanilla and baking powder). The easiest way to do this is to use a whisk to break up and stir all the lumps. The dough should turn out homogeneous and watery, approximately like for thin pancakes. But under no circumstances is it like for pancakes, it is very thick.

6. Prepare a baking dish. It may not matter what kind of pie form: clay, iron or even silicone. Clafoutis can be prepared even in small portion molds and then everyone will have their own dessert. But if there are none, then the ordinary form is unsurpassed. Because clafoutis with cherries does not rise very well, the highest walls are not inviolable.

Grease the mold with butter and moderately spread cherries or cherries along the bottom.

6. Pour the resulting watery batter over the arranged berries. If the tops stick out, it's not creepy and will only make the dessert more attractive and appetizing. After this, place the pan in the oven for approximately 40 minutes. The temperature should be 180-190 degrees.

7. The readiness of the clafui is checked literally in the same way as a pie. Insert a wood stick or toothpick into the dough and make sure it comes out dry. But the main thing is, don’t hit the cherry, it will still be very juicy and the test will not be successful.

The dessert should be perfectly browned and baked perfectly. Let it cool before removing it from the mold, otherwise it may break. Or you can cut into pieces directly in the pan and serve. Perfectly bake the kalfuti in a lovely shallow clay pan that you can serve. Another good option is to use a springform pan, because it will be easy to get the dessert out of it. But don't forget to put wax paper on the bottom so that the cake doesn't stick.

It’s very wonderful and tasty if you sprinkle the finished clafoutis with cherries or sweet cherries with sweet powder.

Bon appetit for you and your guests!

Is it possible to make French clafoutis from frozen cherries?

The answer is concrete - it is possible. There is a desire for savory food not only in the summer and during the fruit season, but also in the winter. And in our country, summer sometimes lasts only a couple of months; we do not always have time to purchase and taste the freshest ripe berries. Frozen cherries are a good salvation in this case. Moreover, at the moment it is sold quite freely.

There are no huge secrets for making dessert with frozen berries. The quantity needed is exactly the same as for the freshest - 500 g. The most important thing is to defrost it in advance. At the same time, create this thoroughly so that there is no ice left inside and all the excess liquid comes out.

Be sure to let the defrosted cherry drain; a lot of water will pour out of it.

After this, feel free to put it in the mold, fill it with dough and bake the clafoutis. This version of dessert will not be a bit more terrible and will certainly amuse you with its taste on a long winter evening.

Clafoutis

The main thing in clafoutis is its exceptional, soufflé-like lightness, for the sake of which one puts up with the unstable structure of the dish. In its homeland, the dessert is made from cherries with pits - this adds a bitter almond flavor to clafoutis thanks to amygdalin (the active compound in almond extract, found in cherry pits).

Clafoutis is a French dessert, something between a casserole, a flan and a sweet omelet with inside. Clafoutis has been known in France since the beginning of the 19th century. Originating from the Limousin region, the name is from the verb clafir, which means "to fill" (suggesting "dough with cherries").

Cherry dessert or fruit omelet?

Strictly speaking, clafoutis is a dessert made from a certain (dark, “dark”) variety of cherry. Dishes using clafoutis technology with the introduction of other fruits in the homeland of the dessert are called flaugnarde. Meanwhile, in culinary practice outside of France, “clafoutis” has taken root to designate a huge number of fruit options: reddish cherries, plums, prunes, apples, pears, grapes, cranberries and blackberries. It is customary to crush large fruits to the size of berries, although in extreme times this principle is not always adhered to.

In addition to the berry and fruit component, clafoutis includes sweet pancake-egg or omelet dough. Ingredients: flour, milk, eggs and sugar. If you follow the rules, you do not use baking powder and thickeners, and since the pancake dough is unstable, it is recommended to leave it alone for some time before heat treatment. But now there are not enough people who follow serious technology, there are not unique options with more flour, and with different flours (for example, rice), with starch as a thickener, rolled oats, and also with baking powder. Anyone finds their “own” clafoutis recipe using an experimental method.

French culinary sources recommend soaking cherries in amaretto, a bitter almond liqueur, especially if you decide to pit the cherries. In addition, not many people like the pronounced egg taste. In this case, tone it down with buttermilk or flavor it with cherry liqueur, the rest of the alcohol, vanilla extract, zest, and flavorings to taste. For the chocolate version of clafoutis, you will need cocoa powder.

Clafoutis are usually baked in a clay tart/quiche mold. You can also use a glass baking dish, portioned ramekens, or a metal frying pan. Stay away from thin iron baking pans if you don't want the edges of the clafoutis to burn before it's ready. Silicone molds are also not the most suitable format for pancake dough.

Clafoutis comes out great in a slow cooker - even better than in the oven, tested more than once.

How to serve clafoutis?

Clafoutis is served for breakfast, afternoon tea, and for dessert, cooled but warm, sprinkled with sweet powder on top, and garnished with whipped cream. Serve directly in the baking dish - it is quite difficult to remove the clafoutis from there without damaging it. To cut the clafoutis like a pie, you need to prepare it as densely as possible - with more flour and a thickener. It is better for guests to serve clafoutis in portioned ramekins, topped with fresh berries or cream.

Clafoutis with cherries - basic recipe

• cherry 600 g (weight with pit)
• flour 100 g
• eggs 4 pcs.
• milk 200 ml
• sugar 60 g
• salt a pinch
• butter for greasing the pan
• sweet powder for sprinkling
• vanilla sugar 1 sachet (optional)

1. Remove the seeds from the cherries (or not - at your discretion). Mix flour, sugar, salt + vanilla sugar, if adding. Mix milk and eggs, breaking them one at a time.
2. Combine the dry and “wet” parts, beat with a blender or whisk until the mixture is homogeneous.
3. Grease the pan with butter, add the cherries and pour the clafoutis dough on top.
4. Place the clafoutis into the preheated oven, bake for 10 minutes at 200 degrees, then reduce to 180 degrees and cook for another 20 minutes. Please note that everyone's oven is different, and you may need a little more or less time to make the clafoutis.
5. Cool the finished dessert, sprinkle with sweet powder and serve.

Clafoutis with frozen and canned cherries

There are a huge number of options for making dough for clafoutis, just like any other regular recipe. You can use a little more flour and add baking powder so that the dough structure is similar to a pie and not a casserole. This is what we will create at the moment.

• 400 g pitted cherries (can be frozen or canned)
• 3 testicles
• 100 ml milk
• 5-6 tbsp. l. wheat flour
• 4-5 tbsp. l. Sahara
• 1 tsp baking powder
• 1 pinch of salt
• 1 tsp butter for greasing the pan
• 40 g melted butter into the dough (optional)

Clafoutis with cherries

Clafoutis is one of the most beloved desserts among French housewives. Perhaps this is because the clafoutis recipe perfectly combines the availability of ingredients and ease of production. This kind of dessert will always come in handy both at the height of the berry harvest on a sunny day, and on winter evenings, as a reminder of warm summer days.

Cherry clafoutis once again demonstrates the ability of French culinary specialists to achieve mind-blowing flavors combined with elegance, simplicity and grace. In the traditional recipe, clafoutis is baked only from cherries and together with their pits, but time makes its own adjustments even to ancient recipes. Nowadays clafoutis is prepared from various berries, and they prefer to remove the pits from cherries.

How to make clafoutis with cherries:

Beat chicken eggs with salt, add sugar and continue beating.

Then add vanilla and almond extract, flour and mix until smooth.

Add 30 g of melted butter and milk.

Mix thoroughly until smooth and the dough for French clafoutis is ready.

Remove pits from cherries.
Grease a baking dish with 1 tbsp. softened butter.

Pour 2 tbsp into the pan. sugar and distribute sparingly throughout the entire mold, including the walls.

Spread the prepared cherries sparingly into the pan in a single layer.

Bake the cherry clafoutis for 50 minutes in a preheated oven at 160°C.

When serving the cherry clafoutis, sprinkle with sweet powder.

3

I baked a pie for 1.5 hours from frozen cherries, wet dough came out from the bottom, you can eat it. I made it in a springform pan, but I don’t recommend it because the dough leaks out.

The dough is heavy and sticky. the family didn't appreciate it.

I make the dough in the following proportion:

Bake for 40 minutes at 180°C.

Everything else is as in the description.

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Clafoutis

The main thing in clafoutis is its exceptional, soufflé-like lightness, for the sake of which one puts up with the unstable structure of the dish. In its homeland, the dessert is made from cherries with pits - this adds a bitter almond flavor to clafoutis thanks to amygdalin (the active compound in almond extract, found in cherry pits).

Clafoutis is a French dessert, something between a casserole, a flan and a sweet omelet with inside. Clafoutis has been known in France since the beginning of the 19th century. Originating from the Limousin region, the name is from the verb clafir, which means "to fill" (suggesting "dough with cherries").

Cherry dessert or fruit omelet?

Strictly speaking, clafoutis is a dessert made from a certain (dark, “dark”) variety of cherry. Dishes using clafoutis technology with the introduction of other fruits in the homeland of the dessert are called flaugnarde. Meanwhile, in culinary practice outside of France, “clafoutis” has taken root to designate a huge number of fruit options: reddish cherries, plums, prunes, apples, pears, grapes, cranberries and blackberries. It is customary to crush large fruits to the size of berries, although in extreme times this principle is not always adhered to.

In addition to the berry and fruit component, clafoutis includes sweet pancake-egg or omelet dough. Ingredients: flour, milk, eggs and sugar. If you follow the rules, you do not use baking powder and thickeners, and since the pancake dough is unstable, it is recommended to leave it alone for some time before heat treatment. But now there are not enough people who follow serious technology, there are not unique options with more flour, and with different flours (for example, rice), with starch as a thickener, rolled oats, and also with baking powder. Anyone finds their “own” clafoutis recipe using an experimental method.

French culinary sources recommend soaking cherries in amaretto, a bitter almond liqueur, especially if you decide to pit the cherries. In addition, not many people like the pronounced egg taste. In this case, tone it down with buttermilk or flavor it with cherry liqueur, the rest of the alcohol, vanilla extract, zest, and flavorings to taste. For the chocolate version of clafoutis, you will need cocoa powder.

Clafoutis are usually baked in a clay tart/quiche mold. You can also use a glass baking dish, portioned ramekens, or a metal frying pan. Stay away from thin iron baking pans if you don't want the edges of the clafoutis to burn before it's ready. Silicone molds are also not the most suitable format for pancake dough.

Clafoutis comes out great in a slow cooker - even better than in the oven, tested more than once.

How to serve clafoutis?

Clafoutis is served for breakfast, afternoon tea, and for dessert, cooled but warm, sprinkled with sweet powder on top, and garnished with whipped cream. Serve directly in the baking dish - it is quite difficult to remove the clafoutis from there without damaging it. To cut the clafoutis like a pie, you need to prepare it as densely as possible - with more flour and a thickener. It is better for guests to serve clafoutis in portioned ramekins, topped with fresh berries or cream.

Clafoutis with cherries - basic recipe

• cherry 600 g (weight with pit)
• flour 100 g
• eggs 4 pcs.
• milk 200 ml
• sugar 60 g
• salt a pinch
• butter for greasing the pan
• sweet powder for sprinkling
• vanilla sugar 1 sachet (optional)

1. Remove the seeds from the cherries (or not - at your discretion). Mix flour, sugar, salt + vanilla sugar, if adding. Mix milk and eggs, breaking them one at a time.
2. Combine the dry and “wet” parts, beat with a blender or whisk until the mixture is homogeneous.
3. Grease the pan with butter, add the cherries and pour the clafoutis dough on top.
4. Place the clafoutis into the preheated oven, bake for 10 minutes at 200 degrees, then reduce to 180 degrees and cook for another 20 minutes. Please note that everyone's oven is different, and you may need a little more or less time to make the clafoutis.
5. Cool the finished dessert, sprinkle with sweet powder and serve.

Clafoutis with frozen and canned cherries

There are a huge number of options for making dough for clafoutis, just like any other regular recipe. You can use a little more flour and add baking powder so that the dough structure is similar to a pie and not a casserole. This is what we will create at the moment.

• 400 g pitted cherries (can be frozen or canned)
• 3 testicles
• 100 ml milk
• 5-6 tbsp. l. wheat flour
• 4-5 tbsp. l. Sahara
• 1 tsp baking powder
• 1 pinch of salt
• 1 tsp butter for greasing the pan
• 40 g melted butter into the dough (optional)