Do you love the rustic simplicity of classic French country baking? Look no further, as this Cherry Clafoutis recipe is the epitome of traditional French baking at its finest. With its straightforward ingredients and easy-to-follow instructions, even novice bakers can whip up this delicious treat with ease.
French baking has a rustic simplicity that makes you feel right at home.
The ingredients used in this recipe come from the beautiful region of Bourgogne, France, known for its high-quality seasonal products. I prioritize cooking and eating seasonally, sourcing my ingredients from local growers and independent sellers. The cherries in this dish are fresh from the Saturday market in Beaune, and the cream used is sourced from a local dairy. I love shopping at Epicerie Paysanne.
However, no matter where you are in the world, you can still enjoy the flavors of this dish by working with seasonal ingredients available in your region. My sister, for example, made this recipe using Rainier cherries from Washington state in the USA and it turned out amazing. This recipe will inspire you to bring a touch of the French countryside to your kitchen no matter where you are.
To Pit or Not to Pit: A Clafoutis Conundrum
This recipe sparked a lively debate between me and my friend, Savannah, a seasoned clafoutis baker. Savannah believes that leaving the pits in the cherries adds texture and almond-like flavors, while I prefer to pit the cherries for a smoother and more enjoyable experience. We’ll leave the decision up to you.
Ingredients:
- 600 gr cherries (variety of your choice)
- 4 eggs
- 80 gr flour
- 1 cup (250 ml) cream
- 40 gr melted butter + room temperature butter for the mold
- 1 pinch of salt
- 1 vanilla bean pod
Instructions:
- Preheat oven to 180°C (350°F).
- In a large bowl, mix eggs and sugar. Gradually add flour and salt, constantly mixing.
- Pour in milk and melted butter, mixing until well combined. Scrape the seeds from the vanilla bean and mix into the batter.
- Grease the mold with room-temperature butter. Rinse and dry cherries and place them in the mold. 5. Pour the batter over the cherries. Bake for 40 minutes.
- Ten minutes before the end, sprinkle a tablespoon of brown sugar over the top and increase the heat by 20 degrees to help caramelize.
- Allow to cool before serving, either cold or warm, alone or with vanilla ice cream or cherry coulis.
Pairings:
Pairing Cherry Clafoutis with Alsace Vendange Tardive is a delightful combination of sweet and rich flavors. The juicy sweetness of the cherries in the Clafoutis is elevated by the delicate notes of honey and apricot in the Vendange Tardive. The acidity in the wine enhances the freshness of the cherries, all while its natural sweetness balances out the light, fluffy texture of the dessert.
Non-alcoholic: To complete the authentic experience, pair this delectable dessert with a glass of earl grey tea with honey. The bold and fragrant notes of bergamot in the Earl Grey tea perfectly complement the sweet and juicy cherries in the Clafoutis. The warmth of the tea creates a comforting contrast to the cool, creamy texture of the dessert, making each bite a harmonious blend of flavors and temperatures.
In conclusion, this classic French Cherry Clafoutis recipe is a true celebration of seasonal ingredients and traditional French baking. Whether you’re in France or not, you can easily adapt the recipe to use locally grown produce and make it your own. My sister’s version using Rainier cherries from Washington state was simply amazing, which just goes to show that you can create this delicious treat anywhere in the world. I hope this recipe has inspired you to try it yourself, and if you’re interested in learning more about life in Beaune and the best wine pairings for Cherry Clafoutis, be sure to check out our other articles on the subject.
Bon Appétit!
Emily
