This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious …
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Classic Cherry Clafoutis Recipe
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Is it self raising flour?
My pastry chef advised me to use vanilla extract and a tiny drop of amaretto or almond extract. That way it replaces the taste of the pits from the original recipes. Your recipe looks absolutely amazing. I would eat it straight out of the oven!!!!
It looks delicious
Metal tins work much better for the pastry
Try it with plums, when they ar e in season. Make sure the plums are still firm. It's delicious.
Also, when I make it with cherries, I use almond extract instead of vanilla, to boost the cherry flavor.
Any metric conversion please?
As a clafoutis fan, I wanted to make it myself for the first time and tried your recipe with tart cherries. It turned out pretty well, though the egg taste was a bit strong. Thanks for the recipe!
All else fails you can freeze your cherry when they thaw out you can squeeze the cherry and the pit pops right out😅
Don't pit the cherries. It adds flavour, at least that's what the French say.
I use pears… incredible .
Chef, I would love it if you had weight in grams, especially for baking.
I really needed the instruction on how to wash a cherry.
Hi! Can i use rainier cherries instead? ❤
I just popped one in the oven! I tried whisking by hand but couldn't get it smooth so I used the immersion blender. I LOVE cherries and can't wait to dig in!
I've done this only with raspberries so far. (Much easier than cherries and just as delicious!). For those who are turned off by the work involves in the cherries – try berries!
Ok, I just learned the hard way. DO NOTtry this in a springform pan. 🤦♀️
Help! I did this in a tart dish. I filled it to the top, but still had about 1/3 batter left. So I made another smaller bananas Foster version in a round cake pan (all I had were Nanas that needed used). The full cherry one was so brown on the top, and starting to fall back flat after rising, so I had to take it out. However, the center was still jiggly and not cooked through. The banana one, in the bigger pan was thinner and came out cooked beautifully. Should I cover next time, not fill the tart dish to the top rim, or reduce heat and add 10 min???
My stepson has been wanting to make this and yours was the first video to pop up when I googled it. I yelled "Billy the bartender from LongHorn!!! I used to work with this guy!"
Great video!!! Very helpful! Awesome job!
Vi la miniatura y dije que xuxa hace Blipi cocinando clafoutis?????????
Cup is… how much grams/ml? Cups are different. Why not to specify clearly how much in grams?
Good Clafoutis should not rise & fall; too many air bubbles. It is a set custard. Less whisking. Bang & pop if necessary.
Beautiful ❤️ ty
Soak those cherries in a cold vinegar water for 10 minutes to remove the chemicals sprayed on the trees and in processing.
Making it right now ☺️
This is everything but classic. In France, nobody would prior sweeten up the cherries nor finish off the clafoutis with powdered sugar. Besides, there is absolutely no culinary interest in doing it.
Lecker 😋👏👍🌞✌️
Thank you!❤ Very tasty! Very easy to do!
I’ve made this twice now, came out wonderful.
followed your recipe but with blueberries and it was phenomenal 🤩
So it’s a German apple pancake with cherry
this clafoutis is insane.
My dad always made it with peach and its one of my favourite desserts, I'm going to make it myself very soon
Bonjour, some observations: It is absolutely necessary to keep the pits, not for the taste of the almond but so that the juice of the cherry explodes in the mouth during the tasting.
And we do not coat the cherries with sugar but before baking we sprinkle the preparation with hazelnuts of butter. Take out of the oven and sprinkle with a little sugar (preferably brown sugar).🖐
Hallo ,können Sie mir Ihr Rezet auf deutsch mir mitteilen ,der Kirschkuchen sieht sehr lecker aus ….viele Grüße Susann Haase……
What size is the dish you’re using here? Thanks.
metric would be better 💯💯💯