Black cherry clafoutis

Clafoutis aux cerises

Clafoutis aux cerises

Cherry Clafoutis

One of the pleasures of this late spring is the clafoutis at cherries. It is one of my favorite desserts. We don’t pitted. I know that spitting pits is moderately chic, but hey, we don’t dine at Hermine de Clermont Tonnerre either.

For 6 persons :

  • 1 kg of cherries
  • 4 eggs
  • 150 g caster sugar
  • 1 pinch of salt
  • 60 g flour
  • 14 of liter of milk
  • 30 g butter
  • 1 tablespoon of Kirsch
  • 1 sachet of vanilla sugar

Wash and trim the cherries. Put them in an ovenproof dish (the size of mine 29 cm x 23 cm).

Preheat your oven to 180°C (thermostat 6).

Beat the whole eggs into an omelette, add salt and caster sugar, mix well. Sift the flour, throw it in rain in the eggs. Mix until the mixture is smooth.

Melt the butter and add it to the dough once it has cooled slightly. Finally mix with the milk and add the Kirsch.

Pour the dough over the cherries.

Clafoutis avant cuisson

Clafoutis before cooking

Cook until the top begins to brown (approximately 40 minutes), rotating heat. As soon as it comes out of the oven, sprinkle with vanilla sugar. Serve lukewarm.

Clafoutis aux cerises noires

Black cherry clafoutis

Leave a Reply

Your email address will not be published. Required fields are marked *