Clafoutis is a traditional French dessert which consists in cooking fruits in a flan-like batter. It's also your first and last resort dessert when you have plenty of Summer fruits (cherries, peaches, apricots, plums) and have to make a simple dessert. I remember, way back when I was living in California, a colleague had brought plums from her garden to the office because she had too many to eat! I immediately told her that she had to make a Clafoutis. Since she did not know what I was talking about, I offered to make it for her with her plums! Délicieux!
There is only one word for Clafoutis but you'll find as many recipes as bakers. I don't personally like the
- 350gr (12oz) cherries pitted
- 75 gr (2.6 oz) almond flour
- 50 gr (1.8oz) sugar
- 30gr (1 oz) corn starch
- 1/4 ts bitter almond extract
- 1 egg + 1 yolk
- 125 ml (4.22 Fl oz) buttermilk
- Powder sugar
- Sliced almonds
- In a bowl, mix in the almond flour, sugar and corn starch together
- Gently whisk in the egg and the egg yolk
- Add Buttermilk, stir until smooth
- Add Almond extract.
- Cover and cool in the fridge for 30 minutes
My Personal Comments:
- Pre-heat oven to 400F (200 C)
- Lay the cherries into baking dish
- Cover with batter
- Cover with almond slices
- Bake in the oven for 15mn
- Increase oven temperature to 450F(225 C)
- Open the oven and carefully, sprinkle with powdered sugar
- Cook an additional 5 minutes or until golden brown.
- Cool before eating
- If your cherries are not very sweet, you could increase the amount of sugar a little.
- You could use the same base and cook it with peaches, nectarines, etc.
- This dessert does not age well. It's best eaten the same day.