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Clafoutis aux cerises - Delicious French Cherrypie

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ChrisFlanders View Drop Down
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    Posted: 11 June 2012 at 05:36

It's cherry time! One of the most popular french desserts is clafoutis aux cerises, sort of cherry pie. Very easy to make, based on an egg/milk custard. There's no crust to be made. It can be eaten straight from the oven, cooled down to luke-warm or at room temperature. It's mostly not cut in slices but spooned out from the tray. I have this elaborated summer edition made with fresh cherries and another out-of-season preparation where I mainly use cherries from a jar, but of course, you can use fresh ones in that easier recipe too. You can use other "stonefruit" as well, like peaches etc., but this remains the one and only clafoutis; aux cerises aka with cherries.

1. A little more elaborate, still seriously easy to make...

Start by taking the stones out of the cherries; a gizmo like the one in the first picture is very useful! I have to add that the very original recipe calls for using cherries that still have the stones in! I take them out as you can see, no question about that.

You will need; around 450g (1lb) of cherries (2 big handfulls), 50g butter and some extra to butter the oven dish, 100g sugar, 4 eggs, 1 vanilla pod (*), 80g powdered almonds, 40g corn flower, 200ml cream, 200ml whole milk, some dark chocolate cut in small chunks.

Preheat the oven at 180°C/350°F. Let the butter melt on low fire and let cool to somewhat handwarm. Butter the oven dish generously and sprinkle with sugar. Add the cherries.

Warm the cream with the milk to boiling point, add the seeds scraped from a vanillapod plus the pod itself, add also the stones you just removed from the cherries. Take away from the heat and let infuse. Sieve.

Beat the eggs in a large bowl with the rest of the sugar, the powdered almonds, the corn flour, milk/cream infusion and the cooled melted butter. Pour this milk/egg preparation over the fruit. Sprinkle the chocolate chunks over it and bake 45 minutes.

Let cool to luke warm, sprinkle with icing sugar and serve.

(*) Of course you can change the vanilla pod with a teaspoon of good vanilla extract. In this case you do not need to warm the milk to infuse.

2. Easy and quick

Preheat the oven at 180°C/350°F.

You will need; 200ml cream, 100ml milk, 3 eggs, 50g sugar, 70g flour, 1 tbsp Kirch eau-de-vie, 1 teaspoon of good vanilla extract, around 450g cherries.

Beat the eggs with the sugar and the flour. Whisk and add milk and cream, vanilla extract, Kirch eau-de-vie. Add cherries and fold nicely in. Pour in a round oven tray and bake for 30-35 minutes. Let cool to luke warm, sprinkle with icing sugar, et voilà.

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2012 at 11:03
very, very nice, chris ~ i am finding this to be one of those things that i would love to try. beautiful photography and very good instructions, as always.
 
we should be getting a couple more vanilla pods with our next bountiful baskets order, and this would make a great use for one. we might even be getting cherries, whcih would be perfect for this and for the cherry liqueur that everyone is talking about.
 
i am curious - we have an abundance of wondereful strawberries that we got fresh earlier this year and put in the freezer after portioning. would they work well for this, or should one stick with the firmer stonefruits as you mention?
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2012 at 18:53
Or blueberries?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 12 June 2012 at 04:06
Frozen or even fresh strawberries may fall completely apart when used in this recipe, Ron. There are a lot of other fresh fruits that keep their shape more or less when baked. You can also use use pears, apple, and, absolutely as Melissa suggests, fresh bleuberries, I might give that a try myself, must be delicious!. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 12 June 2012 at 14:13
Yes It looks easy but Man it looks tasty I must give it a try .thanks
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 12 June 2012 at 14:14
Hi Chris,

That looks delicious as usual.  One question though. What is the purpose of using the cherry pits?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 12 June 2012 at 14:36
Pectin.  You'd get more by smashing the pits, but who wants to do that much work?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 12 June 2012 at 17:39
Ok I see. Thank you.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 13 June 2012 at 05:08
Originally posted by Daikon Daikon wrote:

Pectin.  You'd get more by smashing the pits, but who wants to do that much work?
That may well be true, but the french make their cherry clafoutis with the pits still in, simply for taste. So I thought, why not add them to the milk while the vanilla was infusing. I don't think however the pits contributed a lot to the flavour of the clafoutis.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 13 June 2012 at 05:43
Yeah, I wouldn't think that the pits would contribute much in the way of flavor.  And with a fairly limited extraction time, it wouldn't surprise me if the small amount of pectin recovered doesn't change the texture much, either.  The only way to know for sure, though, would be to simultaneously make two clafoutis that differed only in the cherry pit steeping step.  Of course, you'd then also have to eat twice as much.  Oh, well -- I guess sacrifices sometimes have to be made in the pursuit of scientific knowledge. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2012 at 13:06
I made this a couple of days ago. I had to make a few changes, but it worked out just fine. I'll be making this again. Thanks for the recipe.

I made the first recipe. I didn't have almond flour and choked at the price for it in the store, so I used finely ground almonds I already had around. I left the pits in the cherries. Minimal complaints there. It took me a little while to figure out that corn flour is known as corn starch around here. And finally, I used milk chocolate that I already had.

I usually try hard to follow someones instructions to the letter at least the first time I try it, but it wasn't to be this time.

If anyone was uncertain about trying this, let me assure you that it will be liked by all who try it. It's easy, and the cherries are here now, so go for it!


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2012 at 03:06
I am seriously looking forward to making this pie/tart/custard this weekend. I'm working on a special meal for a fun little competition I'm involved in, and it looks like a special dessert that will top the meal off nicely.

I'll be back to report how everything worked out.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2012 at 04:53
Tas and Melissa,
 
My Swiss French Mom Eva, used to prepare Clafoutis with Red Bosc Pears.
 
Have wonderful wkend.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2012 at 09:12
hoser - good luck with this, i'll be looking forward to it. i've seen it made in a dutch oven, and have often wanted to try it.
 
margi - that red pear clofoutis sounds really good. if you want to share the recipe, i am sure one of us will try it before too long!
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2012 at 03:31
Made this over the weekend...served it with a bit of whipped cream and chocolate mint.
Thanks for the recipe Chris...this one is a winner!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2012 at 07:11
very nice, dave!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2012 at 08:01
O M G it looks yummy 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2018 at 17:35
Thought I'd throw my 2 cents in here cause Clafouti.

Done


Dusted with powdered sugar


Plated with Crème Fraîche




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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2018 at 08:36
2 cents? Looks like a million bucks!

Great job, gMan ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2018 at 04:03
Graco,

Wonderful ..  

It is cherry season now here, so perhaps I shall embark on this ..  

 
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