The Perfect Cherry Clafoutis! Sophisticated yet simple, creamy, rich and scrumptious yet incredibly easy to prepare, this recipe is based on Julia Child’s classic French recipe for Clafoutis but with a twist using fresh sour (tart) cherries and a few variations to include Cherry Amaretto Clafoutis as well as a gluten free option. Everyone will love this recipe. It never fails to impress!
This special Cherry Clafoutis recipe was inspired by Julia Child’s classic French Clafoutis and created to celebrate Chuck Williams’ 100th Birthday.
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The Perfect Cherry Clafoutis! Sophisticated yet simple, creamy, rich and scrumptious yet incredibly easy to prepare, our Cherry Clafoutis is based on Julia Child’s classic French recipe but with a twist using fresh sour (tart) cherries and a few variations to include Cherry Amaretto Clafoutis and a gluten free option. Everyone will love this recipe. It never fails to impress!
- For the Clafoutis
- 2½ cups (378 grams) sour (tart) cherries, stemmed and, if desired, pitted
- 7 tablespoons (53 grams) all-purpose flour
- 6 tablespoons (75 grams) granulated sugar
- 2 pinches of kosher salt or sea salt
- 2 large eggs (mine weighed 100 grams w/o shells)
- 1 yolk from large egg (mine weighed 18 grams)
- ¾ cup (180 ml) whole milk
- ¼ cup (60 ml) heavy cream
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- ½ teaspoon (2.5 ml) pure almond extract, optional
- Unsalted butter for baking dish
- 2 tablespoons (25 grams) granulated sugar for baking dish, optional
- Extra granulated sugar to sprinkle on cherries, optional
- For the Garnishes
- Confectioners’ sugar
- Fresh sour (tart) cherries with stems, optional
- Fresh mint leaves, optional
Arrange oven rack in lower third of oven and preheat oven to 350ºF (180ºC). Generously grease an 8-inch (20cm) round baking dish or pie plate with butter or shortening. (I like to use my French round Pillivuyt baker.) If desired, dust with granulated sugar by turning dish to coat evenly.
Prepare the Clafoutis: Place sour cherries into the prepared dish in a concentric circular pattern covering the entire bottom. If desired, to sweeten the sour (tart) cherries, sprinkle with 2 to 3 tablespoons of sugar. Set aside while preparing the batter.
In a small bowl, whisk together the flour, sugar and salt until well combined. In a medium bowl, beat the eggs and yolk with a fork or whisk until well blended and frothy. Using a 1-cup liquid measuring cup, measure the whole milk and cream; blend in the vanilla extract and, if desired, the almond extract.
Gradually whisk into the beaten eggs the flour and milk mixtures, beginning and ending with the flour (in about 3 batches), until the batter is smooth and no lumps remain. The batter will be very thin and resemble batter for crepes. Immediately, using a rubber spatula, pour and scrape the batter over the cherries.
Bake in preheated oven until completely set, puffed and golden brown, about 35 to 40 minutes. (In my oven, 38 minutes was perfect.) Dust with confectioners’ sugar before slicing and serving warm.
If desired, garnish each serving plate with fresh mint leaves. When in season, garnish serving plates with sour cherries with their stems and leaves intact for a special presentation.
Variations:For Cherry Amaretto Clafoutis: Substitute 1½ to 2 teaspoons Amaretto liqueur for the ½ teaspoon pure almond extract. For Extra-Rich Cherry Clafoutis: Use ½ cup (120 ml) each of whole milk and heavy cream. The top of the Clafoutis will have an extra creamy texture once baked. For Sweet Cherry Clafoutis: Simply substitute fresh sweet cherries for the fresh sour (tart) cherries. For Spiced Cherry Clafoutis: A whisper of cinnamon and nutmeg is ideal in this recipe. Simply add ¼ to ½ teaspoon of cinnamon and a few dashes of freshly grated whole nutmeg and whisk into the flour mixture until well blended. For Gluten-Free Option: Substitute 7 tablespoons (56 grams) Cup4Cup Gluten Free Flour, available at Williams-Sonoma stores, for the 7 tablespoons (53 grams) regular all-purpose wheat flour called for in the recipe. Tips: Cook time does not include the time to rinse and pit the cherries. Classically, in the French preparation, sweet cherries are not pitted prior to assembling Cherry Clafoutis. However, here in America, we tend to pit the cherries when preparing Cherry Clafoutis. If not pitting the cherries, definitely omit the pure almond extract as the pits will impart a delightful yet subtle almond flavor. By dusting the baking dish with granulated sugar, this step will ensure a nice lightly sweetnened and caramelized crust for the Cherry Clafoutis reminiscent of Crème Brûlée. Recipe Inspired by: Julia Child’s classic Clafoutis recipe.
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