Today, I have prepared a traditional recipe from my childhood: a cherry clafoutis.
I have found this “traditional” recipe in a book available for free on Culturethèque:
Desserts aux fruits ... et autres fantaisies from Bruno Olivier (2009), p44
Enjoy this yummy recipe!
For 6 people
Baking : 30 min
500g of cherries without stones
100g of butter (at room temperature)
100g of flour
100g of sugar
50cl of milk (in my case a little less so the clafoutis can bake and is not too liquid)
1 vanilla sugar sachet
2 whole eggs and 2 egg yolks
2 table spoons of rum
1 pie mould of 26 cm (already greased and sugared)
1 hand whisk
Pre-heat the oven at 210°C (th.7) (gas mark 7)
Boil the milk, add to it the vanilla sugar then put it aside.
Work the butter so it becomes melted and mix it with the sugar.
Beat the mixture with a hand whisk for 6 minutes until the mixture becomes white and thickened. Add the whole eggs one by one, then the yolk eggs, the flour, the milk and the rum.
Spread the cherries in the mould and gently lay the dough on top.
Bake it for 30 minutes.
The chief’s advice
The clafoutis can also be made with pears or apple in squares.