Cherry Clafoutis Recipe By Tasty Food

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 180ºC/gas 4.
• Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
• Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
• Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
• Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
• Dust the clafoutis with icing sugar and serve lukewarm.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
• Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
• Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.

CHERRY CLAFOUTIS

Steps:

• Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)
• Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
• For the batter, heat the butter in a small pan until it turns a pale hazelnut colour - this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.
• In a large bowl whisk together the eggs, sugar and vanilla until creamy.
• Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
• Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.
• Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
• To finish, sprinkle with caster sugar and serve warm.

CHERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch round or oval baking dish. (I use a pie dish.)
• Arrange cherries evenly around on bottom of dish.
• In a blender, add all remaining ingredients: eggs, sugar, milk, flour, vanilla, almond extract and salt. Blend until smooth.
• Pour the batter over the cherries and sprinkle with the 2 Tablespoons sugar.
• Bake just until custard is set, about 35-45 minutes.
• Clafoutis is delicious served warm, room temp or cold.

JULIA CHILD'S CHERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F.
• Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
• Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
• Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don't turn the oven off, yet).
• Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
• Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
• Sprinkle with powdered sugar and serve warm.
• Servings: 6-8 for dessert, 4 for breakfast.

EASY FRENCH CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 180°C (350°F).

CLASSIC CHERRY CLAFOUTIS RECIPE

Steps:

• Preheat the oven to 375°.
• Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
• In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
• Butter a 9"-10" glass tart dish.
• Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
• Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.

MINI CHERRY CLAFOUTIS

Steps:

• Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.
• Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.
• Heat the oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.
• Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.

CHERRY CLAFOUTIS

Steps:

• Preheat oven to 220C/425F/Gas7.
• Combine the cherries, sugar and kirsch. Place in an ovenproof dish and put in the oven for 5 minutes until the cherries are hot. Drain the cherries, saving the juices, and cool.
• Reduce the oven to 180C/350F/Gas 4.
• For the batter, whisk the eggs and egg yolks until light and frothy, add the sugar and whisk until well blended. Add the cornflour and double cream, and then set aside to rest.
• Mix the cherries with the biscuit crumbs, sprinkle into the ovenproof dish and then pour over the batter. Bake for 30-35 minutes until golden and firm.
• Leave to cool to room temperature, dust with caster sugar and serve with crème fraîche flavoured with cherry juice or a good vanilla ice cream.
• Tip:
• Add the cherry juice to good red wine vinegar for a superb cherry vinegar.
• Biscuit crumbs absorb any excess cherry juice which stops the final dish being soggy.
• Batter can be made up to 2 hours before - just give it another good whisk before use.

CHERRY CLAFOUTIS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
• In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
• Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
• Spread the cherries evenly in the pan. Pour the batter over the cherries.
• Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
• Dust the powdered sugar on top.
• Enjoy!

CHERRY CLAFOUTIS / CLAFOUTIS AUX CERISES

Steps:

• Preheat the oven to 350°F (175°C). Butter and lightly flour an 11-inch round quiche pan. Scatter the cherries over the bottom of the pan.
• Whisk the eggs and sugar together until smooth. Next, whisk in the salt and flour until the batter is smooth, without any lumps.
• Add the milk, heavy cream, lemon zest, almond extract and vanilla extract; then pour the batter into the quiche pan over the cherries.
• Bake at 350°F (175°C) for 35-45 minutes or until lightly browned. A toothpick inserted into the centre should come out clean. Next, remove from the oven to cool before serving.
• Sprinkle with powdered sugar before serving. Option - serve with a dollop of crème fraiche.