Homemade Cherry Clafoutis

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Homemade Cherry Clafoutis

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Adjust Servings:
540 grams cherries fully ripe but firm
30 grams all purpose flour
165 millilitres heavy cream 35%
165 millilitres Milk
45 grams granulated sugar
1 egg yolk
3 Eggs
1/2 piece vanilla bean you may substitute with vanilla essence
30 millilitres kirsch
icing sugar for dusting

Chef Thomas Wenger shares this versatile Clafoutis recipe which can be prepared with cherries, blueberry, and other seasonal fruits.

  • 65 min
  • Serves 4
  • Medium




Although this is an original cherry Clafoutis recipe, you can adapt it with lots of different seasonal fruits. You can make a Clafoutis with blueberries, strawberries, figs, apples, pears and other type of fruit.

The cherry Clafoutis is one of those desserts that can be quickly prepared when unexpectedly relatives or friends announce themselves for an afternoon visit. The ingredients are simple and all available in a regular stocked pantry and some kind of fruit are always around the house.
Freshly baked cherry Clafoutis, served warm with a good scoop of ice cream, this dessert “hits the spot” all the time.

How to Make Cherry Clafoutis

  1. Pit the cherries and set aside (read our guide in how to pit cherries).
  2. Sift the flour and add the salt.
  3. Sprinkle the cherries with 1/2 of the sugar and set aside for at least 30 minutes.
  4. Beat the whole eggs and egg yolks fluffy; add 1/2 of the sugar, cream and the milk to it and beat until the sugar has dissolved.
  5. Cut the vanilla bean in half lengthwise and scrape out the small inner seeds. Add them to the batter.
  6. Combine the liquid ingredients with the flour to a smooth, liquid batter.
  7. Add the Kirsch to the batter, strain the cherries out of the liquid and add this liquid to the batter as well.
  8. Butter the pie dish very well.
  9. Add the cherries in the dish and pour over the batter until the cherries are just covered.
  10. Bake in a preheated oven to 170 C (340 F) for approximately 35-45 minutes or until all the batter has cooked and the top of the Clafoutis is golden brown.
  11. Sprinkle with icing sugar just ahead of serving.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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