The Best French Style Cherry Clafoutis Ever

cherry clafoutis

Cherry clafoutis and a good novel to read in the park. Do you know any other way better than this one to spend your weekends in June, when the weather is still not too hot and you can smell flowers everywhere?

Ok, I know I sound a bit too mushy, and that there are hundreds of fantastic things to do during the weekend. But still. Isn’t it lovely? Organizing an old style sweet picnic in the park, with your handmade taste-like-home cherry clafoutis and some fresh cherries to eat with it?

This dessert reminds me of two things in particular: my mother and Paris. The first time I ate cherry clafoutis I was at home, and totally not interested in its spongy consistency. I could not understand why my mom had decided to bake such a poor-looking tart.

But then I tasted it and suddenly everything became clear: it was delicious. The sweet and sour taste of cherries, the creamy and dense custard around them, its elegance. Yes. Cherry clafoutis is a very elegant dessert, very French in its capacity to be awesome without any effort.

So, when I moved to Paris, I kept looking for cherry clafoutis in every bakery, patisserie, restaurant and bar I went to. And you know the best part of it, apart from the flavor? It’s SO EASY TO MAKE! You buy cherries, milk, cream, flour and eggs and THAT’S IT.

So give it a try, now that cherries are at their best, and add a touch of French-ness to your day.

French Style Cherry Clafoutis

4 eggs

90 gr. caster sugar

110 gr. all purpose flour

500 ml cream

150 ml milk

a pinch of salt

1 tsp of kirsch

1 tbsp of rum

a small piece of butter

550 gr. cherries


Preheat the oven at 200° C (392° F).

Whip the eggs with the sugar, then add the flour, previously sifted to avoid clumps. At this point, add cream, milk and the two liquors. And that’s it, you’re almost done.

Grease and sprinkle with some sugar a tart mold, then cover the bottom with the cherries. DON’T take the pits away! In this way, your cherries won’t lose too much humidity during the baking process – and you won’t lose time pitting them!

Pour the batter on top, then bake for 40-45 minutes. Let it rest and cool. You can serve it a bit warm, but I prefer to eat it the day after, when it’s still cold from the refrigerator.

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