Clafoutis is believed to have originated in the mid-1800s in the Limousin region of central France. The name “Clafoutis” comes from the Occitan word “clafir,” meaning “to fill.” This refers to the method of pouring batter over fresh fruits. Traditionally, Clafoutis was made using unpitted black cherries, as the pits were thought to enhance the flavour with a hint of almond-like taste. This became a defining characteristic of the traditional Clafoutis.
Clafoutis gained popularity in France and eventually became well-known worldwide. It is often associated with French cuisine and commonly served as a dessert, especially during the summer cherry season.
INSIGHTS
As mentioned earlier, Clafoutis is traditionally made with unpitted cherries. However, if you and I are in the same club which means you prefer to use pitted cherries for ease of consuming it, go ahead and use that instead. To pit cherries easily, you can make a vertical incision from the top to the bottom of the cherry using a sharp paring knife. Then gently separate the halves, ensuring the cherries remain intact, and remove the seeds from the centre.
Now, if you haven’t had the pleasure of tasting Clafoutis before and you’re curious about its flavour – let me be your fairy godmother and tell you what can be expected. Clafoutis essentially tastes like a baked velvety vanilla custard pudding. I know my description may not do it justice, but trust me when I say it’s a heavenly treat worth experiencing.
TIPS & TRICKS / SUBSTITUTIONS
SUBSTITUTIONS
Types of cherries
While black cherries are the typical choice for making Clafoutis, other cherry varieties or even candied cherries can be used. If you opt for candied cherries in your Clafoutis, be sure to reduce the amount of sugar in the batter to avoid the Clafoutis becoming overly sweet.
STEPS ON MAKING CLAFOUTIS AUX CERISES NOIR
Begin by lining a 15 cm (6 inch) baking pan with parchment paper as this will prevent the Clafoutis from sticking to the pan after baking. If you opt to use pitted cherries, take the time to pit all of them and set them aside.
Melt the butter in a microwave for 10 – 20 seconds at lowest setting to prevent the butter from exploding in the microwave.
In a large mixing bowl, combine the melted butter, heavy cream, whole milk, eggs, vanilla sugar or extract, caster sugar (fine white sugar), sifted flour, and a pinch of salt. Whisk or blend the ingredients until the batter is smooth and free of any lumps.
Next, add the cherries to the prepared baking pan, making sure they are evenly dispersed as this ensures that each bite of the Clafoutis will contain cherries. Slowly pour the batter into the pan, covering the cherries. Don’t worry if you notice some cherries floating while others sink to the bottom of the pan, it is completely normal and expected.
If your air fryer requires preheating, do so before baking. Place the Clafoutis into the air fryer basket and bake at 140°C for 35 – 40 minutes. A perfectly baked Clafoutis will have a golden brown top, and when tested with an inserted toothpick, it should come out clean. Note that different air fryer models may have varying temperature settings, so adjust accordingly.
After the Clafoutis has finished baking, allow it to cool for approximately 10 to 15 minutes. The cooling time is to allow the Clafoutis to set and make it easier to slice. Once cooled, cut the Clafoutis into desired slices and dust them with powdered sugar before serving.
Bon appétit!
STORAGE
For leftover Clafoutis, you can store it in an airtight container and keep it in the fridge for a maximum of 2 days. While some may argue that you can extend the storage to 3 or 4 days, however, I strongly recommend sticking to a maximum of 2 days because of the heavy cream and eggs in the Clafouti.
To serve the leftover Clafoutis, it can be eaten cold straight from the fridge – trust me, cold Clafoutis has its own fan base. Alternatively, if you prefer it warm, you can heat it up in the air fryer at around 140°C for 3 to 4 minutes. The aim here is to warm it – not to make it piping hot.
Clafoutis aux cerises noires
Ingredients
- 50 grams Unsalted Butter melted
- 200 ml Whole Milk
- 200 ml Heavy Cream
- 50 grams Caster Sugar (Fine White Sugar)
- 150 grams All Purpose Flour sifted
- 2 teaspoons Vanilla Sugar
- 180 grams Black Cherries pitted
- Pinch Salt
Instructions
- Begin by lining a 15 cm (6 inch) baking pan with parchment paper.
- If using pitted cherries, pit them and set aside.
- Melt the butter in the microwave for 10-20 seconds on the lowest setting.
- In a large mixing bowl, combine melted butter, heavy cream, whole milk, eggs, vanilla sugar or extract, caster sugar, sifted flour, and a pinch of salt. Whisk until smooth.
- Add the cherries to the prepared pan evenly.
- Slowly pour the batter over the cherries. Some cherries may float while others sink; this is normal.
- Preheat the air fryer if required, then place the Clafoutis in the basket.
- Bake in the air fryer at 140°C for 35-40 minutes.
- The Clafoutis is done when it has a golden brown top and a inserted toothpick comes out clean.
- Allow the Clafoutis to cool for 10-15 minutes to set.
- Slice the cooled Clafoutis and dust with powdered sugar before serving.
- Bon appétit!
NUTRITION FACTS
Total Fat: 33.68 mg
Sodium: 146.41 mg
Dietary Fiber: 1.84 mg
Protein: 12.19 g
Vitamin C: 3.07 mg
Cholesterol: 228.54 mg
Carbohydrates: 52.77 g
Sugars: 23 g
Vitamin A: 397.12 mcg
Iron: 2.6 mg
Daily values based on a 2,000 calorie diet.