Cherry Clafouti Recipes

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 180ºC/gas 4.
• Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
• Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
• Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
• Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
• Dust the clafoutis with icing sugar and serve lukewarm.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Make the batter: Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract
• Bake: Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.
• Remove from the oven to cool: When you pull it out of the oven, it will wiggle a bit, which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
• Dust with powdered sugar: When cool, dust the clafoutis with powdered sugar. Serve.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
• Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
• Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
• Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
• Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

CHERRY CLAFOUTIS

Steps:

• Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)
• Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
• For the batter, heat the butter in a small pan until it turns a pale hazelnut colour - this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.
• In a large bowl whisk together the eggs, sugar and vanilla until creamy.
• Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
• Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.
• Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
• To finish, sprinkle with caster sugar and serve warm.

CHEF JOHN'S CHERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
• Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
• Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
• Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

JULIA CHILD'S CHERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F.
• Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
• Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
• Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don't turn the oven off, yet).
• Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
• Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
• Sprinkle with powdered sugar and serve warm.
• Servings: 6-8 for dessert, 4 for breakfast.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 350 degrees.
• Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter. Melt the remaining butter in a saucepan and reserve.
• In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color. Add the butter, flour and vanilla and beat until thoroughly blended. Set aside for 15 minutes.
• Place the cherries over the bottom of the buttered pan. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy. Serve warm with the lightly whipped cream.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
• Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
• Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375°F.
• Lightly butter the base and sides of a shallow ovenproof dish.
• Stone the cherries and place in the dish.
• Sift the flour and salt into a bowl.
• Add the eggs, egg yolks, sugar and a little of the milk and whish to a smooth batter.
• Gradually whisk in the rest of the milk and butter (add 3 tblsp kirsch to batter now if desired), then strain (with a tight mesh strainer) the batter over the cherries.
• Bake for 40-50 minutes until golden and just set.
• Serve warm, dusted with sugar, if you like.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
• Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.