With or without pits… Such is the eternal dilemma for clafoutis! If you go to the Limousin and say you are going to make a clafoutis with pitted cherries, I…]]>
With or without pits… Such is the eternal dilemma for clafoutis! If you go to the Limousin and say you are going to make a clafoutis with pitted cherries, I don’t give a damn! So I propose you the classic version of this dessert, with the basic dough and the whole cherries. But after having tried it with or without the pits, I can tell you that personally, it doesn’t change the taste. It seems that the pit, when cooking, leaves the flavor, but nobody felt the difference… And yes I admit it, I prefer a clafoutis without pit, easier to taste. And yes I admit it, I prefer a clafoutis without pit, easier to taste. So I leave you also my clafoutis recipe, less traditional certainly. You will have the choice and I ask the purists to let me eat without me having to spit out my pits 
Clafoutis recipe:
-600g of whole cherries
-2 large eggs
-120g sugar
-100g of flour
-330ml of whole milk
-25g butter (to butter the dish)
My version (richer but delicious!):
-600g pitted cherries
-2 large eggs
-350ml full cream
-50g almond powder
-90g cornstarch
-125g powdered sugar
-a pinch of vanilla powder
-25g of melted butter + 25g to butter the dish
Instructions:
Preheat the oven to 200°C.
Wash the cherries thoroughly.
(If you choose to pit them, you can use an automatic cherry pitter. More convenient!)
Prepare the clafoutis mixture. Mix the eggs, flour and sugar in a bowl.
Mix well with a whisk, then add the milk.
Butter the dish for easier unmolding later.
Put the whole or pitted cherries in an ovenproof dish.
Pour the batter over the cherries.
You can make mini clafoutis…! (here, with the pits!!).
Put in the oven for 35 minutes at 200°C.
My version:
Put the powdered sugar, cornstarch, almond powder and vanilla powder in a container.
Add the eggs and mix well.
Add the cream while mixing.
Then add the melted butter.
Butter the clafoutis dish.
For my part, I pit the cherries… And yes!
Pour the dough on the cherries and put in the oven at 200°C for 35 minutes.
Cherry clafoutis. The real one…and my version!
With or without pits… Such is the eternal dilemma for the clafoutis! If you go to the Limousin and say you are going to make a clafoutis with pitted cherries, I don't give a damn! So I propose you the classic version of this dessert, with the basic dough and the whole cherries. But after experimenting with or without the pits, I can tell you that personally, it doesn't change the taste. It seems that the stone, while cooking, leaves the flavor, but no one has felt the difference… And yes, I admit it, I prefer a clafoutis without a stone, which is easier to eat. So I leave you also my clafoutis recipe, less traditional certainly. You will have the choice and I ask the purists to let me eat without me having to spit out my pits
Tried this recipe?Let us know how it was!