What is Clafoutis?
A Traditional French Dessert
- Chef John’s Cherry Clafoutis recipe may raise eyebrows, but rest assured it’s a traditional French dessert that’s been delighting palates for centuries.
- Originating from the Limousin region in southwestern France, clafoutis is a baked dessert made with fruit, sugar, and eggs, often served warm or at room temperature.
- The name “clafoutis” is derived from the French word “cloufer”, which means “to fill,” describing how the batter surrounds the fruit to create this delectable treat.
- The traditional Clafoutis recipe features fresh, unpitted cherries, typically black or morello varieties, which are said to hold their shape and add a lovely texture to the dessert.
- Unlike other French desserts, such as tarte, pâtisserie, or galette, clafoutis is not a pastry-based treat but rather an egg-rich batter that’s poured over the fruit and baked until puffed and golden.
- The batter itself, comprising eggs, sugar, flour, butter, milk, and flavorings like vanilla or almond extract, gives way to a crispy exterior while remaining light and airy within.
- One of the defining characteristics of clafoutis is its rustic charm; unlike more refined French pastries, it’s often made with readily available ingredients and served straight from the oven.
- When prepared correctly, the cloufer effect should be evident: the fruit should be partially visible beneath a thin layer of batter, adding texture and visual appeal to this classic dessert.
- In Chef John’s recipe for Cherry Clafoutis, he expertly balances the tartness of the cherries with the richness of the batter while maintaining the essential simplicity of this beloved French treat.
- Chef John’s version makes an excellent example of how to make a traditional clafoutis with ease and elegance, perfect for dinner parties, special occasions, or simply indulging in a delightful dessert experience.
Clafoutis is a classic French dessert originating from the Limousin region, dating back to the 16th century. It’s a rich, batterbased dessert made with fresh fruit, typically cherries or other stone fruits.
Clafoutis is a classic French dessert originating from the Limousin region, dating back to the 16th century.
This traditional French dessert is rich and decadent, made with a batter-based mixture that surrounds fresh fruit, typically cherries or other stone fruits like plums and apricots.
The name “clafoutis” is believed to come from the Occitan language, where “clafotís” means “to crack open,” likely referring to the process of cracking open stones in the fruit used for this dessert.
Clafoutis is similar to a crêpe or a pancake, but instead of being thin and delicate, it’s more like a thick, velvety custard that surrounds the fresh fruit.
The traditional recipe for clafoutis calls for cherries, which are pitted and placed in a baking dish, then covered with a batter made from sugar, eggs, flour, and milk. The mixture is poured over the fruit and baked until puffed and golden brown.
Clafoutis can be served warm or cold, depending on personal preference, but it’s typically enjoyed at room temperature or slightly warmed. It’s often dusted with powdered sugar and garnished with fresh fruit or nuts for added texture and flavor.
The Limousin region in central France is particularly famous for its clafoutis recipe, which has been passed down through generations of French cooks and chefs. This classic dessert remains a beloved tradition in French cuisine to this day.
Characteristics of Clafoutis
- The clafoutis is a classic French dessert that originates from the Limousin region.
- It is a warm, custard-like baked fruit dessert made with fresh fruit, sugar, eggs, and flour, typically served as a single serving or in small portions.
- The dessert is characterized by its light, airy texture and soft edges that are similar to a pancake or a custard tart.
- It has a rich, slightly sweet flavor with notes of vanilla and caramelized sugar from the cooking process.
- The fruit used in clafoutis is typically arranged on top of the batter before baking, which creates a beautiful pattern when sliced.
- Clafoutis is often served warm or at room temperature, garnished with powdered sugar and fresh fruit for added flavor and texture.
Variations on Clafoutis
The classic cherry clafoutis recipe can be adapted to feature a variety of fruits such as peaches, plums, pears, or even chocolate.
- Some variations may incorporate additional ingredients like nuts, spices, or liqueurs to enhance the flavor and texture of the dessert.
- Others may use a mixture of fruits or add-ins such as chocolate chips or dried fruit to create unique flavor combinations.
In summary, clafoutis is a versatile French dessert that offers endless possibilities for experimentation and creativity in the kitchen.
Ingredients for Chef John’s Cherry Clafoutis Recipe
Fresh Cherries and Other Essential Ingredients
Chef John’s Cherry Clafuitis recipe is a French dessert that showcases the sweetness and freshness of cherries. When it comes to ingredients, the choice of fresh cherries is crucial for this dish.
For the Cherry Clafoutis, you will need 2 pounds of fresh cherries, pitted. The best type of cherry to use for this recipe is a sweet cherry variety such as Bing or Lambert. These cherries hold their shape well and provide a deep red color to the finished dessert.
Other essential ingredients include 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, and 1/2 teaspoon salt. The sugar adds a touch of sweetness to balance out the tartness of the cherries, while the flour helps to thicken the batter.
A pinch of salt enhances the flavor of the other ingredients and brings out their natural sweetness. In addition to these dry ingredients, you will also need 1/2 cup milk, 3 large egg yolks, and 2 tablespoons unsalted butter, melted.
The egg yolks provide richness and moisture to the dessert, while the melted butter adds a subtle flavor and tender texture. You can also add 1 teaspoon vanilla extract for an extra boost of flavor.
To make the perfect cherry clafoutis, you’ll need
The key to making a delicious cherry clafoutis lies in the quality and freshness of its ingredients. To make the perfect dessert, you’ll need the following:
First and foremost, choose fresh and plump cherries for this recipe. Sweet or tart cherries can be used, but it’s best to use a mix of both for the ultimate flavor experience. The quantity needed is 3 cups of pitted cherries.
Rice flour or almond meal provides a delicate texture to this dessert. For a gluten-free option, you can substitute all-purpose flour with rice flour, and keep in mind that it may affect the color slightly due to its natural beige hue. The recommended amount is 1 cup of all-purpose flour (or rice flour/almond meal).
Sugar adds sweetness to balance out the tartness of the cherries. Granulated sugar can be used for this recipe, but feel free to experiment with other types of sugar like brown or turbinado. Aim for about 1/2 cup of granulated sugar.
Large eggs provide richness and moisture to the clafoutis. Use room-temperature eggs for better emulsification and texture. You’ll need 3 large eggs in total.
Milk is another essential component that adds creaminess to this dessert. Whole milk or buttermilk can be used, with whole milk providing a slightly sweeter taste. Aim for about 1 cup of milk (or buttermilk).
Vanilla extract brings out the flavors in the cherries and provides an aromatic depth to the clafoutis. Use pure vanilla extract for this recipe as it offers a more intense flavor compared to imitation vanilla extracts. You’ll need 1 teaspoon of vanilla extract.
Cinnamon powder is optional, but it adds warmth and a subtle spice flavor that complements the sweetness of the cherries. Start with a small amount, about 1/4 teaspoon, and adjust to taste.
The ingredients required for Chef John’s Cherry Clafoutis recipe are straightforward yet essential to creating a classic French dessert.
To begin, gather the following key components:
- 1 pound fresh cherries, pitted (any variety, but sweet cherries work best)
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons almond extract
- 2 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 ounces high-quality dark chocolate (at least 60% cocoa), broken into small pieces (optional)
For the best flavor and texture, use fresh cherries for this recipe. If you can’t find sweet cherries or prefer a different variety, any type of cherry will do.
Additionally, you’ll need to have the following pantry staples on hand:
- Baking sheets lined with parchment paper
- A 9×13-inch baking dish
- With these ingredients and tools, you’re ready to embark on the process of creating Chef John’s Cherry Clafoutis recipe.
1 1/2 cups fresh cherries, pitted
- The first and most crucial ingredient for Chef John’s Cherry Clafoutis Recipe is 1 1/2 cups of fresh cherries, pitted.
- The use of fresh cherries is essential as it provides the recipe with a sweet and tart flavor that will be evenly distributed throughout the clafoutis.
- It’s worth noting that you can use a combination of cherry varieties to create different flavor profiles, but make sure they are all pitted and prepared for use in the recipe.
- The cherries should be fresh, meaning they have not been previously frozen or dried, as this will affect their texture and flavor.
- Pitting the cherries may seem like an extra step, but it is crucial to ensure that the pits are removed from the fruit before using them in the recipe, as they can be toxic if ingested.
- You want to choose cherries that are firm and have a sweet aroma, which will be released during the baking process, creating an irresistible scent for your guests.
1/4 cup granulated sugar
- To prepare a delicious and traditional French dessert like Chef John’s Cherry Clafoutis, you will need to gather the following ingredients.
- First and foremost, you’ll need 2 pounds of fresh cherries, preferably sweet cherries such as Bing or Lambert. It’s essential to use fresh cherries for this recipe, as they provide the best flavor and texture.
- The granulated sugar required for this recipe is 1/4 cup. This amount may seem small, but it’s crucial in balancing out the sweetness of the cherries and adding depth to the dessert.
- Next, you’ll need 1/2 cup of all-purpose flour. Make sure to use a high-quality flour that will help give your clafoutis a light and airy texture.
- In addition to the sugar and flour, you’ll also need 2 large eggs and 2 tablespoons of unsalted butter, softened. These ingredients provide moisture and richness to the dessert.
- For added flavor and aroma, Chef John recommends using 1 teaspoon of vanilla extract. This will help bring out the natural sweetness of the cherries and create a more complex flavor profile.
- Finally, you’ll need a pinch of salt to balance out the flavors in the clafoutis. Use a small amount of kosher or sea salt, as it has a milder flavor than table salt.
- Now that you have all the ingredients, it’s time to start preparing your cherry clafoutis according to Chef John’s recipe.
1/4 cup allpurpose flour
The ingredients for Chef John’s Cherry Clafoutis Recipe are essential to creating a delicious and authentic French dessert. Here are the details on each ingredient:
All-purpose flour: This recipe calls for 1/4 cup of all-purpose flour, which provides structure and texture to the clafoutis.
Here’s a breakdown of why this specific type of flour is chosen: All-purpose flour has a neutral flavor and is finely milled, making it an excellent choice for baked goods. Its ability to absorb liquid and hold its shape contributes to the desired texture of the clafoutis.
Sugar
- Chef John’s recipe requires 1 cup of granulated sugar. Sugar serves several purposes in this dessert
- It adds sweetness, balancing out the tartness of the cherries;
- It enhances the flavor and aroma of the clafoutis through caramelization;
- It helps to create a crispy crust on top.
- Brown sugar: 1/4 cup of packed brown sugar is also required. Brown sugar adds a rich, caramel-like flavor
- It complements the sweetness of granulated sugar;
- It enhances the overall depth and complexity of the clafoutis.
Eggs
- Two large eggs are used in this recipe. Eggs provide moisture, richness, and leavening
- They help to create a light and airy texture;
- They add flavor and richness through their protein and fat content.
Milk
- 1/2 cup of milk is used. Milk contributes to the moisture and tenderness
- It helps to create a smooth and even texture;
- It adds flavor and creaminess through its lactose content.
- Unsalted butter: 1/4 cup of melted unsalted butter is required. Unsalted butter provides
- Moisture and tenderness;
- Flavor and richness through its fat content.
Vanilla extract
- A pinch of vanilla extract adds a subtle and aromatic flavor
- It enhances the overall flavor and aroma of the clafoutis;
- It complements the other ingredients through its unique flavor profile.
Salt
- A pinch of salt is added to balance out the sweetness
- It enhances the flavors of the other ingredients;
- It helps to create a harmonious and balanced taste experience.
Canned tart cherries
- Two (14.4 oz) cans of tart cherries are used. Canned tart cherries provide
- A sweet and tangy flavor;
- Moisture and texture through their juice content.
Confectioner’s sugar
- For dusting, a sprinkle of confectioner’s sugar adds a sweet and decorative touch
This ingredient list provides the essential components for creating Chef John’s Cherry Clafoutis Recipe. By combining these ingredients in the correct proportions and following the recipe instructions, you can enjoy a delicious and authentic French dessert.
1/2 teaspoon baking powder
The ingredients required for Chef John’s Cherry Clafuitis Recipe are a perfect blend of sweetness and tartness, making it an ideal dessert for any occasion.
For this recipe, you will need 1 cup (200g) of fresh or frozen cherries, pitted. Cherries are the star ingredient of this French dessert, providing its distinctive flavor and vibrant color.
You’ll also require 2 tablespoons (30g) of granulated sugar. This may seem a small amount, but it’s essential in balancing the natural tartness of the cherries without overpowering their unique flavor.
To create the light and airy texture characteristic of clafoutis, we need to incorporate leavening agents into our mixture. In this case, you’ll use 1/2 teaspoon (2g) of baking powder to give it a gentle rise during baking.
The use of 3 large eggs serves multiple purposes here; they not only add richness but also help in achieving the right balance of moisture and texture. It’s essential to break them well before adding other ingredients to ensure a smooth mixture.
We’re going to use 1/2 cup (120g) of all-purpose flour for this recipe, providing it with structure without overpowering its delicate flavor profile. You may wonder why we don’t use more flour considering the liquid content, but trust Chef John’s expertise as the right balance is crucial.
For a pinch of salt and a teaspoon (5ml) of vanilla extract are added to enhance flavors subtly without dominating them. The addition of milk or cream contributes moisture while allowing us to adjust the desired consistency by substituting water with any combination.
Now that we have all our ingredients lined up, it’s time to put them together and get baking! Let’s start by combining all dry ingredients (flour, sugar, baking powder) in one bowl. Then set aside.
1/4 teaspoon salt
To make Chef John’s delicious Cherry Clafoutis, you’ll need to gather the following ingredients:
Main Ingredients
- The star of the show is, of course, the cherries.
- 1 cup fresh or frozen dark red cherries, pitted (about 12-15 cherries)
Grains
- You’ll also need a simple batter to hold everything together:
- 1 1/2 cups all-purpose flour
Dairy
- A small amount of milk adds moisture and tenderness.
- 3 large eggs, at room temperature
- 1 cup whole milk, at room temperature
Sweetness and Flavor
- A bit of sugar balances out the tartness of the cherries:
- 2 tablespoons granulated sugar
Leavening Agents
- To give the Clafoutis a light, airy texture:
- 1 teaspoon baking powder
- Flavor Enhancers
A hint of vanilla adds depth and warmth:
- 1/2 teaspoon pure vanilla extract
- Seasoning
Just a pinch of salt enhances the flavors:
- 1/4 teaspoon salt
- Add-Ins (Optional)
You can customize the recipe to your taste with these optional ingredients:
- 1 tablespoon Grand Marnier or other orange-flavored liqueur (optional)
- Confectioners’ sugar, for dusting (optional)
CookingEssentials
Don’t forget to have these basic cooking supplies on hand:
- Baking sheet or large cast-iron skillet (9×13 inches in size)
- Mixer or whisk for beating the eggs and sugar
- Silicone spatula for folding the batter into the cherries
- Aluminum foil for wrapping the baking dish (optional)
3 large eggs, at room temperature
To make Chef John’s delicious Cherry Clafoutis, you’ll need to gather the following ingredients:
- Cherries: 2 pounds of fresh cherries, preferably sweet or a combination of sweet and sour. It’s essential to choose cherries that are firm and plump for the best flavor and texture.
- Pits removed: Since we’re using fresh cherries, make sure to remove the pits from each cherry to ensure they don’t pose any choking hazards or add bitterness to the dish.
- Granulated sugar: 1 cup of granulated sugar will balance out the tartness of the cherries and provide a sweet contrast in flavor.
- All-purpose flour: 2 tablespoons of all-purpose flour will help thicken the clafoutis mixture and add structure to the baked dessert.
- Confectioners’ sugar: 1 tablespoon of confectioners’ sugar adds a subtle sweetness and texture to the finished clafoutis.
- Salt: A pinch of salt enhances the flavors of the other ingredients and helps balance out the sweetness.
- Unsalted butter, melted: 2 tablespoons of unsalted butter, melted, will add moisture and richness to the clafoutis mixture.
- Heavy cream: 1 cup of heavy cream will enrich the flavor and texture of the baked dessert. Make sure it’s at room temperature before using it in the recipe.
- Eggs: We already mentioned 3 large eggs, but they’re an essential component of this recipe, providing structure, moisture, and richness to the clafoutis mixture.
- These ingredients will come together to create a delicious and visually appealing Cherry Clafoutis that’s perfect for serving warm with vanilla ice cream or whipped cream.
1/2 cup heavy cream
- To make Chef John’s delicious Cherry Clafuitis, you will need a variety of ingredients that come together to create a rich and flavorful dessert.
- The first ingredient you’ll need is 1 cup of fresh or frozen cherries, pitted – these will be the star of your dish and provide the signature flavor and texture.
- Next, in addition to the heavy cream, you’ll require 1/2 cup granulated sugar – this will add sweetness and balance out the tartness of the cherries.
- The recipe also calls for 3 large eggs, beaten – these will help bind all the ingredients together and provide moisture.
- One teaspoon of vanilla extract is also necessary to enhance the flavor of the dish.
- In addition to these wet ingredients, you’ll need 1/4 cup all-purpose flour – this will help thicken the batter and add structure to your clafoutis.
- A pinch of salt is also necessary to balance out the sweetness and bring out the flavors of the other ingredients.
- Now, about that heavy cream: Chef John’s recipe requires 1/2 cup of heavy cream – this will provide richness and a silky texture to your clafoutis. Be sure to choose high-quality, fresh heavy cream for the best results.
- You’ll also need 1 tablespoon of unsalted butter, melted – this will add moisture and richness to your dish.
2 tablespoons unsalted butter, melted
To start with the ingredients for Chef John’s Cherry Clafuitis recipe, it’s essential to note that you’ll need high-quality components to achieve the best results. The first ingredient we have is 2 tablespoons of unsalted butter. This will be melted, adding a rich and creamy texture to our dish.
It’s worth mentioning that using unsalted butter provides more control over the amount of salt in your final product. Salted butter can still be used, but you’ll want to adjust the amount accordingly to avoid an overly salty taste.
Melted butter is a crucial step, as it allows for even distribution throughout the batter and enhances the overall flavor profile. Make sure to melt it carefully over low heat or in the microwave to prevent burning.
When choosing your unsalted butter, opt for one with a high fat content (around 82-84%). This will contribute to a more tender crumb and a better overall texture in your Clafuitis.
To prepare Chef John’s Cherry Clafoutis recipe, you’ll need to gather the following ingredients:
The main components include:
- 1 cup fresh cherries, pitted
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1 tablespoon granulated sugar (for the batter)
In addition to these ingredients, you may also want to have:
- Cinnamon sticks or additional sugar for serving (optional)
It’s worth noting that using fresh cherries is crucial to this recipe, so be sure to select the freshest and plumpest cherries available.
Cooking and Serving Chef John’s Cherry Clafoutis Recipe
A Perfect Dessert for Any Occasion
Cooking and serving Chef John’s Cherry Clafoutis recipe is a straightforward process that requires minimal ingredients but yields an impressive dessert perfect for any occasion.
The first step involves gathering the necessary ingredients, which include 1 cup of fresh cherries, 3 large egg yolks, 1/2 cup of granulated sugar, 2 tablespoons of all-purpose flour, 1/4 teaspoon of salt, and 1/4 cup of unsalted butter, melted.
Preheat the oven to 375°F (190°C) and grease a 9-inch round baking dish or a 9×13 inch rectangular baking pan with some butter. This step ensures that the clafoutis will release easily from the dish after it’s baked.
Pit the cherries, if they are not already pitted, and arrange them in the prepared baking dish. If using fresh cherries that are too tart, mix 1-2 tablespoons of sugar with them to balance their flavor.
In a separate bowl, whisk together the egg yolks, granulated sugar, flour, and salt until well combined. Add the melted butter and whisk until smooth.
Pour the batter evenly over the cherries, making sure that they are completely covered by the mixture. If using a 9×13 inch pan, you may need to adjust the amount of batter accordingly.
Bake the clafoutis for about 40-45 minutes or until it’s puffed and golden brown around the edges, but still slightly jiggly in the center. Remove from the oven and let cool in the dish for about 10-15 minutes before serving.
Traditionally, Clafoutis is not served with a sauce, so serve it warm or at room temperature straight out of the baking dish. You can garnish with fresh cherries, powdered sugar, or whipped cream if desired, but it’s best enjoyed on its own to appreciate its rich flavors and textures.
Clafoutis can be prepared ahead of time and refrigerated overnight. Let it come to room temperature before baking, following the same instructions as above.
Chef John’s Cherry Clafoutis recipe is an excellent choice for any occasion, whether it’s a special dinner party or a casual family gathering. Its simplicity belies its elegant presentation, and its rich flavors are sure to impress your guests. So go ahead, give this recipe a try, and enjoy the oohs and ahhs from your audience!
To cook the clafoutis, preheat your oven to 375°F (190°C). Butter a 9inch round baking dish or individual ramekins. Arrange the cherry halves in the prepared baking dish, then pour the batter over them. Bake for 3540 minutes or until golden brown and puffed. Serve warm with whipped cream or vanilla ice cream, if desired.
Cooking and Serving Chef John’s Cherry Clafoutis Recipe is a delightful culinary experience that showcases the beauty of French patisserie. To begin, preheat your oven to 375°F (190°C), which is an ideal temperature for baking a variety of sweet treats.
Next, you’ll need to prepare your baking dish or individual ramekins by buttering them. This will prevent the clafoutis from sticking and ensure that it releases easily once it’s cooked. A 9-inch round baking dish is recommended for this recipe, but feel free to use smaller ramekins if you prefer.
Now it’s time to arrange the cherry halves in the prepared baking dish or ramekins. This is a delicate process that requires some finesse, as you want to create a visually appealing pattern with the cherries. You can place them in a single layer, overlapping slightly to ensure they’re evenly distributed.
Once your cherry arrangement is complete, it’s time to pour the batter over them. This is where the magic happens, and the clafoutis starts to take shape. The batter should be smooth and creamy, with a delicate texture that complements the tartness of the cherries.
Bake the clafoutis for 35-40 minutes or until it’s golden brown and puffed. This is a critical stage in the cooking process, as you want to ensure that the clafoutis is cooked through but still retains its moist texture.
Once the clafoutis has finished baking, remove it from the oven and let it cool for a few minutes before serving. Serve warm with whipped cream or vanilla ice cream, if desired. This adds an extra layer of richness and indulgence to the dish, making it truly special.
In conclusion, cooking and serving Chef John’s Cherry Clafoutis Recipe is a delightful experience that showcases the beauty of French patisserie. With its delicate texture, vibrant colors, and rich flavors, this dessert is sure to impress your friends and family. So go ahead, give it a try, and indulge in the sweetness of this classic French treat!
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