{"id":881,"date":"2012-07-17T05:11:00","date_gmt":"2012-07-17T05:11:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/clafoutis-aux-cerises-cherry-clafouti\/"},"modified":"2018-05-22T15:10:33","modified_gmt":"2018-05-22T15:10:33","slug":"clafoutis-aux-cerises-cherry-clafouti","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2012\/07\/clafoutis-aux-cerises-cherry-clafouti.html","title":{"rendered":"Clafoutis aux Cerises – Cherry Clafouti"},"content":{"rendered":"
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If there is one dessert to make with fresh, ripe cherries, it would be a clafoutis<\/i>. Originating in France, clafoutis<\/i> is a fruit dessert with an egg-y batter that is in between a custard and a pancake. Think of clafoutis aux cerises<\/i> as a cherry flan with no crust or shell. Depending on where you are, the dessert will be spelled with an ‘s’ at the end or no ‘s’. After baking, it is generally dusted with powdered sugar and served warm or room temperature. The baked dessert puffs up as it bakes and deflates slightly after it cools and since it is served in the dish it is baked in, decorative or favorite bakeware is used. Oven safe cookware is also used: I used my stainless steel lined copper frying pan; you can use your favorite seasoned cast iron pans, too. <\/p>\n

Recipes vary greatly for this dessert but typically contain eggs in either whole form or yolks, and some recipes call for whipping the egg whites into peaks then folding into the batter before baking. Milk, sugar (granulated or powdered), and a flavoring such as vanilla or lemon zest are also used.<\/p>\n

Cherries are most frequently and traditionally used in clafoutis<\/i>, in either fresh, sauteed, or reconstituted dried forms. Other fruits are also used such as fresh pears, peaches or plums, or dried fruits. Traditional recipes will call for whole cherries (not pitted) but for convenience for the guest, clafoutis<\/i> is now more often then not prepared with pitted cherries.<\/p>\n

Here is my recipe for clafoutis<\/i>. Use the ripest, darkest cherries you can find for best flavor and color.<\/p>\n

Clafoutis aux Cerises (Cherry Clafouti)<\/b><\/p>\n

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