Cherry Clafoutis Jamie Oliver is a cherry-flavored batter of a puff pastry, baked with cherries which have been sweetened up and dotted on the top. The dish is named after its inventor, the famous chef Jamie Olivier. It is also prepared with other fruit such as apples, pears or plums. This clafoutis recipe is absolutely amazing. You have to try it for yourself, I pinkie promise you won’t be disappointed!
SERVES 4 TO 6
COOKS IN50 MINUTES PLUS RESTING
- ½ tablespoon unsalted butter (at room temperature) , for greasing
- 1 tablespoon sugar
- 300 g cherries
- icing sugar , for dusting
- 60 g plain flour
- ½ teaspoon baking powder
- 3 large free-range eggs
- 60 g sugar
- 300 ml milk
- ½ teaspoon vanilla extract
- Turn on the gas or oven to 180°C.
- Blend or process all the batter ingredients with a pinch of sea salt until completely smooth, then leave aside for 20 to 30 minutes.
- Meanwhile, use the softened butter to coat a 25 cm round baking dish. Next, add the sugar.
- Place the dish in the oven for 5 minutes to start the fruit softening after scattering the cherries (stoned, if you wish) across the bottom of the dish.
- After taking the dish out of the oven, cover the cherries with just enough batter. Return the baking dish to the oven and bake for another 30 to 35 minutes, or until brown and fluffy.
- Serve the clafoutis warm after dusted with icing sugar.
Clafoutis Recipe Ingredients
Diala’s cherry clafoutis recipe calls for these basic ingredients:
- Cherries! Sweet cherries are traditional for clafoutis, but I love the flavor of tart cherries here. Choose whichever variety looks best at the grocery store or farmers market, or if they both look good, pick your favorite.
- Eggs – They make the custard light and puffy.
- Whole milk and butter – For moisture and richness.
- Greek yogurt – It’s not a traditional clafoutis ingredient, but it makes this recipe wonderfully rich (and adds protein, too!).
- All-purpose flour – You don’t need much – just 1/2 cup. It gives the clafoutis structure without making it dry or dense.
- Granulated sugar – For sweetness.
- Vanilla and almond extract – They bring out the cherry flavor and add depth to the rich custard.
- Lemon zest – For brightness.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Cherry Clafoutis
Although clafoutis may sound like a gourmet dessert, it’s really simple to make! What you must do is as follows:
First, combine the batter by whisking.
Combine the milk, yogurt, vanilla, almond, flour, and salt with the eggs and sugar. until just combined, whisk. Then, incorporate everything well by whisking in the butter and lemon zest. The batter should be covered with plastic wrap and left to rest for 30 minutes.
During your wait…
Butter eight ramekins and preheat the oven to 350 degrees.
Once the ramekins are full, bake them.
Spread a layer of pitted cherries on top of each prepared ramekin after dividing the batter among them. Place them in the oven and bake for 30-35 minutes, or until the rims are gently golden and the center is barely set.
The challenging part comes next: you must wait 10 minutes after the clafoutis are removed from the oven for the custard to have a chance to solidify.
Eat at last!
If desired, garnish the cherry clafoutis with sliced almonds and extra cherries after dusted with powdered sugar. Enjoy!
Clafoutis has a texture that is incredibly creamy and custardy, resembling a combination of flan and cake. Cherries, sugar, eggs, flour, and flour are the key ingredients. However, amaretto is truly the key ingredient. It adds the tiniest bit of almond flavor to the dish. Although you may potentially use vanilla or almond extract, we strongly advise using the liqueur instead.
It’s interesting to note that the addition of the almond taste to this dessert is due to the fact that in the original recipes for it, cooks would leave the cherry pits in. The flavor of the pits is comparable to that of amaretto or almond extract and is nutty in nature. But making this dessert with pits makes it a little more difficult to consume. You may be guaranteed to get a creamy, simple-to-eat dessert that is scented with that signature almond flavor by adding the flavor in liquid form.
- 1/2 cup all-purpose flour (about 2 1/2 ounces or 75g)
- 3 tablespoons granulated sugar (about 1 1/4 ounces or 40g)
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1 tablespoon kirsch (optional)
- 1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see notes)
- 3/4 pound sweet cherries, pitted (see notes)
- Powdered sugar, for serving
- Whipped cream, for serving (optional)
- Oven should be heated to 350°F (180°C). Flour, sugar, and salt should be mixed together in a medium mixing dish. A smooth mixture will develop after adding the milk, eggs, butter, kirsch (if using), and vanilla essence or seeds.
- Butter should be used to grease a cast iron skillet, tart pan, or baking dish with a 9-inch diameter. cherry pieces across the bottom. A knife stabbed in the center should come out clean after about 50 minutes of baking after batter has been poured on top. Slice and serve while still slightly warm, adding powdered sugar on top. If desired, garnish with whipped cream.
Pie plate, cast iron skillet, or tart pan (about 9 inches in diameter).
Keep the scraped vanilla bean for another use if you’re using one (you can stick it in a container of sugar to create vanilla sugar, for instance).
We like whole cherries because it’s more traditional and the clafoutis is easier to eat that way, but feel free to use pitted cherries if you wish; some people enjoy the mild bitter almond taste the pits provide the dish.
Why use a blender for the batter?
You don’t need to worry about overworking the gluten here. For this recipe, you want to make sure that everything is really well incorporated. Using a blender speeds things along, but if you’d rather use a whisk and some elbow grease, please do!
What other fruits can you use?
Cherries are classic in a clafoutis but they can be made with all sorts of fruit. Apples, blackberries, and plums are all traditional. Sturdy and dense fruits are best!