Clafoutis with cherries and almonds

Hello foodies!

I suggest you taste a delicious clafoutis with cherries and almonds

Its soft and mellow texture has made clafoutis a classic of French pastry.

Very popular, clafoutis appeared in central France, specifically in Limousin, during the 19th century

How to choose your cherries

The stalk (the tail). This one should be very green and well attached.

Choose the brightest, meatiest and most colourful fruits.

Avoid cherries that have bruises, they won't keep for long.

How to store cherries

The ideal is to eat the cherries on the same day. However, you can keep them for 3 days at room temperature and up to 5 days in the refrigerator

Put them in an airtight box to keep them from odors. And get out at least 30 minutes before 

Serves 6

  • 500g cherry
  • 100g caster sugar
  • 100g flour
  • 3 Eggs
  • 30 cl whole milk
  • 30g butter for the dish
  • 40g slender amamandes (fac)
  • 1 Pinch of salt



Step 1

Wash, wipe and peel cherries. Leave their cores. Preheat the oven to 180oC (th. 6).

Step 2

Butter a gratin dish and cover the bottom of the cherries.

Step 3

In a bowl, mix the sugar and eggs, then add the flour and salt. Gradually dilute with the milk.

Step 4

Pour the mixture over the cherries. Add sled almonds 

Step 5

Bake the dish and cook for 40 minutes. Clafoutis can be used warm or cold.


Chef tips and tricks

The traditional recipe is to leave the nuclei.

Clafoutis with whole cherries is much better, and they make less water during cooking.

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