Welcome to a delightful journey into the heart of French country cooking with our exquisite Whole-Cherry Clafoutis. This simple yet utterly charming rustic dessert is a testament to the beauty of fresh, seasonal ingredients transformed into something truly special. If you’re eager to embrace the flavors of summer, this clafoutis recipe is your perfect starting point. While fresh, juicy cherries are the traditional star, this versatile treat can be adapted with your favorite fruits, making it a year-round pleasure. For instance, a peach clafoutis offers another phenomenal experience, showcasing the same effortless elegance with a different fruity twist.
As the days lengthen and sweet, succulent red cherries burst into season, there’s no better time to rediscover the timeless joy of a classic clafoutis. It’s a dessert that evokes memories of sun-drenched orchards and leisurely summer afternoons. Even if it’s been a decade since you last whipped up this lovely treat, its simple preparation and comforting flavors will feel like coming home.
Why Every Home Baker Should Experience Clafoutis
Clafoutis is more than just a dessert; it’s an experience. Its appeal lies in its captivating simplicity and the heartwarming sensation it brings with every spoonful. Here’s why this French delicacy is bound to become a staple in your kitchen:
- The Ultimate Celebration of Summer Fruit: Clafoutis provides a magnificent canvas for showcasing the peak flavors of seasonal fruits. Whether it’s the vibrant sweetness of cherries, the delicate aroma of peaches, or the tart burst of berries, this dessert allows the fruit to shine, encased in a tender, custardy embrace. It’s the ideal way to utilize that bounty from your local farmer’s market or even your own backyard.
- Effortlessly Elegant and Simple to Prepare: Don’t let its sophisticated French name intimidate you. A clafoutis is remarkably straightforward, requiring minimal effort and basic pantry ingredients. It’s far less demanding than a traditional pie or elaborate cake, making it perfect for both novice bakers and seasoned pros looking for a quick yet impressive dessert. The only step that might take a little extra time is pitting the cherries – and even that is entirely optional, depending on your preference!
- A Unique Texture That Delights: Often described as a delightful cross between a cake and a pudding, clafoutis offers a distinct texture that sets it apart. The batter bakes into a firm yet tender custard, with golden-brown, slightly cake-like edges, surrounding juicy, softened fruit. It’s warm, comforting, and utterly satisfying, embodying the rustic charm of French provincial desserts. This unique consistency ensures it’s never too heavy, making it a perfect light finish to any meal.
- A Timeless French Classic: Originating from the Limousin region of France, clafoutis boasts a rich history and a cherished spot in French culinary tradition. Preparing this dessert connects you to centuries of delicious heritage, bringing a touch of authentic French charm to your table. Its enduring popularity is a testament to its irresistible taste and unfussy nature.
Mastering Your Clafoutis: Essential Ingredient Notes
While the beauty of clafoutis lies in its simplicity, using quality ingredients and understanding their roles will elevate your dessert from good to absolutely phenomenal. Here’s a closer look at what you’ll need and why:
- Sweet Fresh Cherries: The Star of the Show – For this classic recipe, sweet varieties like Bing or Red Cherries are ideal, offering a deep, rich flavor and beautiful color. Yellow Rainier Cherries also make a fantastic choice, providing a lighter, sweeter note. If fresh cherries aren’t available, don’t fret! Frozen cherries work wonderfully; just be sure *not* to defrost them before adding them to the batter. This prevents them from releasing too much moisture and making your clafoutis soggy. Their natural tartness also provides a lovely contrast to the sweet custard.
- Eggs: The Binding Agent and Richness Provider – Large eggs are crucial for creating the perfect custardy texture that defines a clafoutis. For easier incorporation and a smoother batter, always bring your eggs to room temperature before mixing. They emulsify better with other ingredients, leading to a more uniform and tender crumb. Eggs also contribute significantly to the dessert’s rich flavor and golden hue.
- Sugar: Sweetness and Structure – Regular white granulated sugar provides the necessary sweetness to balance the fruit and forms a delicate crust on top as it bakes. It also aids in the caramelization process, contributing to the beautiful golden-brown finish of the clafoutis. You can adjust the amount slightly based on the sweetness of your cherries and your personal preference.
- Salt: The Unsung Flavor Enhancer – A pinch of table salt might seem counterintuitive in a dessert, but it’s an absolute game-changer. Just like in savory dishes, salt acts as a crucial flavor enhancer in sweet recipes, bringing out the depth of the other ingredients and preventing the clafoutis from tasting flat. It balances the sweetness and makes the fruit flavor pop.
- Vanilla Extract: Aromatic Depth – Always opt for pure vanilla extract over artificial versions. Real vanilla adds a warm, inviting aroma and a complex depth of flavor that complements the cherries beautifully. A good quality vanilla can truly elevate the overall taste profile of your clafoutis, giving it that authentic gourmet touch.
- All-Purpose Flour: The Structural Foundation – Standard all-purpose flour provides the essential structure for the clafoutis batter, ensuring it sets properly while remaining tender. It creates the delicate balance between a cake-like firmness and a pudding-like softness. Sifting your flour can help prevent lumps and ensure a smoother batter.
- Whole Milk: For a Creamy Base – Whole milk is preferred for its higher fat content, which contributes to the rich, creamy texture of the custard. If whole milk isn’t on hand, a handy substitute is to mix ¾ cup of 2% milk with ¼ cup of half-and-half. This blend closely mimics the fat content and richness of whole milk, ensuring your clafoutis has that desirable indulgent quality.
- Heavy Cream: The Ultimate Indulgence – With at least 36% milk fat, heavy cream adds an unparalleled richness and velvety smoothness to the clafoutis batter. It’s instrumental in achieving that luxurious, melt-in-your-mouth custardy consistency that makes this dessert so irresistible. Don’t skimp on the cream; it’s key to the authentic clafoutis experience.
Unlock the Secrets to a Perfect Clafoutis
Creating a truly memorable clafoutis is incredibly simple, but a few expert insights can help you achieve perfection every time. From fruit preparation to serving, these tips will guide you to a flawless French dessert.
- To Pit or Not to Pit: The Cherry Conundrum – This is often the most debated aspect of a cherry clafoutis! The choice is entirely yours. Some culinary purists, like Dorie Greenspan, argue that leaving the pits in enhances the almond-like flavor that subtly infuses into the custard during baking. This creates a more complex and traditional taste. However, for sheer convenience and ease of eating, pitting the cherries is often preferred, especially when serving to guests. I typically opt for pitted cherries myself. Imagine sending this delightful cake with your oldest to a BBQ with his beer-drinking contemporaries – providing bowls for politely discarded pits might not be a viable or even desirable option! The party could easily deteriorate into a lighthearted pit-spitting contest, which, while entertaining, might not be the elegant experience you intended. If you do leave the pits in, make sure to gently warn your guests before serving, and perhaps offer a small dish for collecting them.
- Beyond Cherries: Embracing Fruit Versatility – While cherries are the classic choice, clafoutis is incredibly forgiving and adaptable to various fruits. This dessert is a fantastic way to celebrate other seasonal produce.
- Stone Fruits: Sliced peaches, apricots, or plums create equally delicious clafoutis. Their soft texture and sweet-tart juices blend beautifully with the custardy batter.
- Berries: Mixed berries, raspberries, or blueberries offer a vibrant, juicy alternative. If using very juicy berries, a light dusting of flour over the fruit before adding the batter can help absorb excess moisture.
- Pears: Sliced pears, especially those that hold their shape well, add a delicate sweetness and elegant presentation.
- Dried Fruits: For a twist, consider rehydrated dried fruits like prunes soaked in Armagnac or other brandies. These infuse a rich, sophisticated flavor into the dessert, making it perfect for cooler months.
- Sour Cherries: For a more intense cherry flavor, griottes (sour cherries in syrup) can be drained and used. Their tartness offers a wonderful counterpoint to the sweet batter.
- Selecting Your Cherries: Beyond the pitting decision, the type of cherry matters. Sweet red Bing cherries are a popular choice for their intense flavor and juiciness. However, Rainier cherries, with their distinctive yellow-red blush and slightly milder, exceptionally sweet taste, are also excellent and create a visually stunning clafoutis. Choose firm, plump cherries with bright, unblemished skins for the best results.
- The Doneness Test: Ensuring Perfection – Knowing when your clafoutis is perfectly baked is key. It should be beautifully puffed up around the edges and lightly browned, with a subtle wobble in the very center. To be certain, insert a sharp knife or a wooden skewer into the center of the clafoutis. If it comes out clean, with no wet batter clinging to it, your cake is done. Overbaking can lead to a dry clafoutis, while underbaking will result in a runny, unset center.
- The Art of Garnish: Simple Elegance – The classic and most elegant garnish for clafoutis is a simple dusting of powdered sugar. This adds a delicate sweetness and a beautiful visual contrast against the dark fruit and golden crust. The key is to add the powdered sugar right before slicing and serving. If you dust it too early, any moisture in the warm cake will absorb the sugar, making it disappear. For an extra touch of indulgence, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes a wonderful accompaniment.
Frequently Asked Questions About Clafoutis
Clafoutis is pronounced: kla-foo-TEE. Practicing it a few times will have you sounding like a French culinary expert in no time!
A clafoutis is a simple, rustic French dessert that hails from the Limousin region, historically made with black cherries. It’s often described as a baked custard or, as acclaimed pastry chef Dorie Greenspan eloquently puts it, “a firm, eggy, flour-based pudding.” The process involves scattering a layer of fresh fruit in a buttered dish, then pouring a thin, crêpe-like batter over it, and baking until golden and set. Traditionally, it’s made with cherries, but its versatility means plums, peaches, mixed berries, and pears are also popular alternatives. You may also use frozen cherries, but remember not to defrost them before baking to maintain their structure and prevent excess liquid. The name “clafoutis” itself comes from the Old French word, claufir, which means “to hold in place with nails,” a charming reference to how the cherries appear nestled within the baked batter, much like nails in a board.
Clafoutis is traditionally served warm, straight from the oven, allowing its comforting aromas and tender texture to be fully appreciated. However, it’s also wonderfully delicious at room temperature, or even chilled, making it a versatile dessert for any occasion. A simple dusting of powdered sugar just before serving is the most common and elegant garnish, though a dollop of freshly whipped cream or a scoop of crème fraîche can add an extra layer of decadence. It’s perfect for a casual family dessert, a sophisticated brunch item, or an impressive finish to a dinner party.
This is a delightful debate among clafoutis enthusiasts! Dorie Greenspan’s classic whole-cherry clafoutis recipe, for instance, famously uses unpitted cherries. The theory behind this tradition is that the pits, particularly those of black cherries, contain a compound that imparts a subtle, almond-like flavor to the surrounding custard as it bakes, enhancing the overall depth of the dessert. While this adds an authentic touch, for ease of eating and guest convenience, many home cooks (myself included) prefer to remove the pits. If you choose to keep the pits in, it’s crucial to inform your guests before they take a bite and provide small, elegant bowls at the table for collecting the discarded pits. If you opt to pit them, a cherry pitter tool makes the task quick and easy, ensuring a smooth, hassle-free eating experience.
Storing your clafoutis properly ensures you can enjoy its deliciousness for days. You can store a clafoutis at room temperature, loosely covered, for up to 2 days. If you need to keep it longer, refrigerate it, covered tightly with plastic wrap or in an airtight container, for up to 4 days. Before serving from the refrigerator, you can gently warm individual slices in the microwave or oven for a few minutes to restore some of its fresh-baked warmth. It’s generally not recommended to freeze clafoutis. The reason is that upon defrosting, the fruit tends to release too much juice, which can make the custard soggy and compromise the texture, turning your perfectly set dessert into a watery mess.
Explore More Delicious Cherry & Dessert Recipes:
If you’ve fallen in love with the simple elegance of our Whole-Cherry Clafoutis, you’ll surely enjoy exploring these other delightful recipes that celebrate the magic of cherries and other irresistible desserts:
- Cherry Almond Macaroon Pie from Cravings of a Lunatic: A luscious pie combining the rich flavors of cherries with a sweet almond macaroon topping.
- Double Cherry Muffins: Perfect for breakfast or a snack, these muffins are loaded with double the cherry goodness.
- Chewy Cherry Chocolate Chunk Cookies: A delightful combination of sweet cherries and rich chocolate in a perfectly chewy cookie.
- Oatmeal Cherry Cookies: Wholesome and satisfying, these cookies blend the rustic charm of oatmeal with the vibrant taste of cherries.
- Raspberry Clafoutis: A bright and tangy alternative to the classic cherry version, celebrating the sweet-tart notes of raspberries.
- For more spectacular Cake Recipes and other sweet inspirations, be sure to check my comprehensive Recipe Index.
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Whole-Cherry Clafoutis
20 minutes
45 minutes
1 hour 5 minutes
6 servings
The classic French clafoutis made with dark cherries, featuring a tender, custardy batter and juicy fruit. This recipe is inspired by the techniques of Dorie Greenspan.
Average Rating: 4.8 out of 5 stars (based on 48 reviews)
Ingredients
- 1 pound sweet cherries, pitted (or 1 ½ pounds with pits)
- 3 large eggs, at room temperature
- ½ cup granulated sugar
- Pinch of fine table salt
- 2 teaspoons pure vanilla extract
- ½ cup all-purpose flour
- ¾ cup whole milk
- ½ cup heavy cream (36% milk fat)
- Powdered sugar, for dusting (optional, for garnish)
Instructions
- Center an oven rack and preheat your oven to 350°F (175°C). Lightly butter a 9-inch deep-dish pie pan or any baking dish with a 2-quart capacity. Ensure the butter coats the dish thoroughly to prevent sticking and aid in browning.
- Arrange the prepared cherries evenly in the bottom of the buttered pie pan, creating a single layer. If using frozen cherries, add them directly from the freezer without defrosting.
- In a medium-sized mixing bowl, whisk the room-temperature eggs vigorously until they become light and foamy. Gradually add the granulated sugar, continuing to whisk for about a minute until the mixture is slightly thickened and pale. Stir in the pinch of salt and the pure vanilla extract. Next, add the all-purpose flour and whisk diligently until the batter is completely smooth and free of any lumps. This step may require a little “elbow grease” to ensure a silky-smooth consistency.
- While continuously whisking, slowly pour in the whole milk and then the heavy cream. Mix until all ingredients are well blended and the batter is uniform. Gently tap the bowl against your counter a few times to release any air bubbles that may have formed. Carefully pour the smooth batter over the cherries in the prepared pie pan, ensuring the fruit is mostly covered.
- Bake for 35 to 45 minutes, or until the clafoutis is beautifully puffed around the edges, lightly browned on top, and a knife or wooden skewer inserted into the center comes out clean. The center should have a slight, delicate wobble. Remove the baked clafoutis from the oven and transfer it to a wire cooling rack. Allow it to cool slightly before serving, as it is best enjoyed warm or at room temperature.
- For the perfect presentation, dust generously with powdered sugar just before you bring the clafoutis to the table. This garnish will melt into the warm dessert if applied too early. Slice and serve as a delightful dessert, breakfast, or brunch treat.
Notes
This recipe is lovingly adapted from the culinary genius of Dorie Greenspan. While Dorie traditionally recommends using whole cherries with their pits for enhanced flavor, I’ve opted for pitted cherries in this version for easier eating. However, feel free to use unpitted cherries if you prefer the classic approach – just be sure to give your guests a friendly heads-up before serving!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- OXO Cherry Pitter
- OXO Good Grips 11-Inch Better Balloon Whisk
- 9-inch Ceramic Deep Dish Pie Plate
Nutrition Information:
Yield:
6
Serving Size:
1 slice
Amount Per Serving:
Calories: 354Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 118mgSodium: 77mgCarbohydrates: 59gFiber: 2gSugar: 48gProtein: 7g
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