Cherry Clafoutis
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This cherry clafoutis is a rich and velvety with a creamy custard-like texture. This classic French dessert is made with very basic baking ingredients and very little effort so you can make it in a cinch! Its texture is like a cross between a flan and a bread pudding. Is light and luscious at the same time. The sweetness of the cherries adds a beautiful floral and nutty note to each bite. This easy clafoutis is everything you want in a simple summer dessert!
Classic cherry clafoutis is a French dessert made with eggs, sugar, cream and a little flour. Is using a small amount of flour what makes this dessert very light and creamy. You can add different flavorings but the classics are vanilla and almonds. Cherries are the classic fruit for this dessert but in reality you can use almost any fruit in here! Think of strawberries, sliced peaches or blueberries as I did not so long ago.
It’s because of that blueberry clafoutis that I wanted to make this classic cherry version. You guys have been loving it so much and proudly sharing your very own version on Instagram! And when I saw a glimpse of cherries while grocery shopping, I knew I had to make this clafoutis again with its classic fruit. I went there to buy ingredients for a totally different recipe, but who doesn't love a bit of improvisation in the middle of Costco? Apologizing now to all the people that had to wait to grab their bread loaves because I was parked there rearranging my shopping list.
Now, I may have done something a little crazy, which was to add a bit of cream cheese to the batter. The cherries were so sweet and amazing that I thought adding a bit of tang will contrast perfectly. If you prefer a more traditional dessert just leave it out.
The notes are basically the same as the blueberry clafoutis. I’m dropping them here for your convenience in case you haven't seen that post yet. I jut added the cream cheese step.
How to make Cherry Clafoutis
Start by pitting the cherries. I recommend you leave them whole so they are more juicy after baked.
Make the batter by mixing the eggs with the sugar until frothy. Then add the bit of flour and the bit cream cheese in chunks. Pour the heavy cream in a stream with the mixer running. Finish with the vanilla, almond and salt.
Rub with butter a baking dish.
Arrange cherries in the buttered baking dish and pour batter over them. Remember you may fresh or frozen cherries for this clafoutis.
Bake for 30 to 35 minutes until a bit puffed and crispy on the edges. Do not over bake! It will end up setting out of the oven.
After a bit cooled down, dust confectioner’s sugar on top. Serve with whipped cream or with sweetened cream cheese as I did for this one.
Store any leftovers in the fridge and heat any slice in a countertop oven at 350°.
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A good cherry pitter will be very handy for this recipe.
My porcelain baking dish, ideal for simple one-layer cakes.
My golden strainer set. I love the different sizes for different tasks.
My pastry brush for smearing the butter easily.
3 recipes I think you’ll love if you’re loving this one:
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I know you’ll have this recipe on repeat! Can’t wait to see your versions now with cherries. Share them with me at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo). I want to see them all!
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Cherry Clafoutis
Ingredients
Cherry Clafoutis
◯ Natural granulated sugar - ⅓ cup, 67g
◯ Butter, a bit softened - 1 TBSP, 15g
◯ Large eggs, at room temperature - 3
◯ All-purpose flour, preferably unbleached - 6 TBSP 58g
◯ Cream cheese - 2oz, 56g
◯ Heavy cream - 1 ½ cup, 350g
◯ Vanilla extract - 2 Tsp, 6g
◯ Fine sea salt - ¼ Tsp
◯ Cherries, pitted - about 2 ½ cups, 350g
Sweetened cream cheese
◯ Cream cheese, softened - 4oz/114g
◯ Confectioner’s sugar - 2 TBSP, 14g
◯ Lemon juice (you may use water or any milk instead)- 1 TBSP, 15g
Details
Yield:
a 9” baking dish
Total time:
45 minutes
Active times:
15 minutes
Baking time:
30 to 35 minutes
Equipment: baking dish
Steps
Making the cherry clafoutis:
Preheat oven to 350°.
Using a pastry brush or the back of a spoon, butter a baking dish with the softened 1 tablespoon/15g of butter. Set aside or set in the fridge if your kitchen is too warm.
Beat the 3 eggs with the ⅓ cup/67g of sugar in medium-high speed until pale and fluffy, about 3 minutes. Decrease to a lower speed and with the mixer running sprinkle the 6 tablespoons/58g of flour. Add the 2oz/56g of cream cheese in chunks. In a stream add the 1 ½ cup/350g of heavy cream. Mix in the 2 teaspoons/6g of vanilla extract and the ¼ teaspoon of salt.
Arrange the 2 ½ cups/350g of cherries evenly in the baking dish. Pour batter over.
Transfer to oven and bake for 30 to 35 minutes, until slightly puffed, the edges look crispy and the center looks slightly set.
Sprinkle confectioner’s sugar on top and serve with more cherries and the sweetened cream cheese (recipe follows).
You may store any leftovers in the fridge and heat any slice in a countertop oven at 350°.
Making the sweetened cream cheese:
Mix the 4oz/114g of cream cheese with the tablespoon/14g of confectioner’s sugar and the tablespoon/15g of lemon juice until all sugar has dissolved and the cream is spreadable. Add more sugar or lemon juice to adjust taste or consistency if necessary.
