Clafoutis Cerises Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I would like to show you my traditional Clafoutis Cerises Recipe.
Such a cherry gratin is a great dessert, which you can also bring warm on the table.
Your guests will definitely like it! Clafoutis, that’s the French name, you can prepare with fresh cherries or with canned cherries.
It is important to remember that the cherries must be stoned!
You can also use other fruits such as pears, apricots, berries and strawberries.
But cherries are typical for this fine dessert à la Maman.
I wish you a lot of fun with the preparation and a good appetite!
Table of Contents
1. Recipe Clafoutis Cerises
Here follows my recipe for cherry gratin with the exact quantities and the step by step explanations for you.
For your questions: For this I am available to you over the comment function…
Clafoutis aux Cerises
Baked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare clafoutis aux cerises.
|250||g||fresh cherries (or 300g pickled, well drained cherries)|
|etwas||some lemon abrasion (i use the peel of an untreated lemon)|
|etwas||butter (for greasing the mould)|
|etwas||iced sugar (for dusting)|
Preheat the oven to 180° C.
Grease the flat oven dish well with butter.
Wash the cherries well and dry them on a kitchen towel.
Remove the pits from the fresh cherries.
This can easily be done with a practical cherry pitter.
Brush the molds generously with room-warm butter.
Place the cherries close to the bottom of the oven mould so that a layer is formed.
Mix the flour with the eggs, then add the sugar and milk.
Using a whisk, mix the ingredients to a homogeneous dough.
Add the crème double, vanilla sugar and lemon grated, and a pinch of salt.
Pour the liquid dough into the oven dish over the cherries.
Bake the casserole for 30 minutes at 180° C in the oven.
Remove from the oven and sprinkle generously with icing sugar.
Serve warm, enjoy your meal!
2. Nutritional Values
3. Ingredients and Utensils for Clafoutis Cerises
For your dessert you need… Kitchen utensils:
- ovenproof dish
- pastry brush
- mixing bowl
- cherry stoner
Ingredients, shopping list:
- fresh cherries
- double cream
- vanilla sugar
- brown sugar
- powdered sugar
You can also serve the cherry dessert with whipped cream.
4. Tips and Variants for Clafoutis aux Cerises
The dough is similar in consistency and preparation to a pancake batter.
Accordingly, the preparations are simple.
-> Add more or less vanilla sugar or vanilla flavoring.
-> Add orange zest, in addition to lemon or instead of it.
-> A little cinnamon makes the dough more flavorful and the spice harmonizes with the cherry.
-> You can sprinkle roasted almonds or pistachios decoratively before serving.
-> The topping or frosting from the poppy seed cake would be a creamy addition.
A clafoutis, by the way, is a middle ground between a cake and a casserole and originally comes from the Limousin region of France.
Tips for sure success:
- Don’t forget to butter the pan.
- Preheat the oven at 180°C hot air.
- Dough ingredient Sift flour before preparing.
- You can use fresh cherries or jarred cherries.
- Drain the cherries from the jar well.
- Boil down cherry juice from the jar strongly and add to the casserole when cooled.
- Cherries in the mold – dough in the mold – bake – hmmm… That smells delicious… Now enjoy!
5. More Matching Recipes Ideas
More tarts and cakes:
Remember for Christmas: Christmas Tarte recipe from cookie dough
Comments, Cooking Questions and Answers
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