Skip to main content

cherry clafoutis ( Clafoutis de cerezas)






Cherry clafoutis is one of the easiest French desserts you can ever make. You can use fresh or frozen pitted cherries .
This baked custard can be served warm or at room temperature.
Delicious for every season.
I love this recipe for evry clafoutis is light and flavorful !


Adapted from   Gimme some oven


Note:Finally, a small note, I would love to publish more often, in fact I always have recipes and photos but sometimes I can't because  I m caring  my mom.

 I do not have time sometimes to do the post, I say this because  some of you  ask me , she is fine until now but sometimes she needs more of my care.
Thanks for all. Anyway Im posting a recipe  once  a week.








Ingredients

4 eggs separated
2/3 cup sugar
6 tablespoon all purpose flour 
2 teaspoon vanilla extract
1 cup heavy cream
1/2 teaspoon salt
3 cups fresh cherries or frozen pitted cherries
1/2 teaspoon lemon zest
powdered sugar (for dusting)



Method 

Preheat the oven to 180°c (375 F) Butter 6 smaller baking dishes or a large rectangular baking dish.

Combine the egg yolks and 1/3 cup sugar in a large bowl. Whisk until  ribbons form and add the flour, vanilla extract and cream. Beat the mixture until completely blended.
In another bowl  beat the egg whites together with the salt until foamy about one minute .
Then add the beaten egg whites into the batter mix lightly until incorporated .

In a medium bowl stir together the cherries, the remaining sugar and the lemon zest.  Pour the cherries sin the smaller baking dishes or the large baking dish. and top with the batter.
Bake until the clafoutis is set in the middle  (about 20 to 25 minutes)

Print recipe here













en español

clafoutis de cerezas




























Comments

Popular posts from this blog

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil.   Adapted from :    Plated cravings.com Cherry tomatoes and basil quiche  Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large  egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe  fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar  1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears  peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...