Clafoutis recipe:<\/h2>\n

\n
\n-600g of whole cherries<\/strong><\/strong>
\n-2 large eggs<\/strong>
\n-120g sugar<\/strong>
\n-100g of flour<\/strong>
\n-330ml of whole milk<\/strong>
\n-25g butter (to butter the dish)<\/strong><\/p>\n

\n
\nMy version (richer but delicious!):<\/strong><\/h3>\n

\n<\/strong>
\n-600g pitted cherries<\/strong>
\n-2 large eggs<\/strong>
\n-350ml full cream<\/strong>
\n-50g almond powder<\/strong><\/p>\n

-90g cornstarch
\n<\/strong>-125g powdered sugar<\/strong>
\n-a pinch of vanilla powder<\/strong><\/p>\n

-25g of melted butter <\/strong>+ 25g to butter the dish<\/strong><\/p>\n

\n<\/strong>
\nInstructions:<\/h2>\n

\nPreheat the oven to 200\u00b0C.
\n<\/em>
\n
\nWash the cherries thoroughly.
\n<\/em><\/p>\n

\n
\n<\/em><\/div>\n

\n(If you choose to pit them, you can use an automatic cherry pitter. More convenient!)
\n<\/em><\/div>\n

\nPrepare the clafoutis mixture. Mix the eggs, flour and sugar in a bowl.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nMix well with a whisk, then add the milk.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nButter the dish for easier unmolding later.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nPut the whole or pitted cherries in an ovenproof dish.
\n<\/em><\/div>\n

\nPour the batter over the cherries.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nYou can make mini clafoutis…! (here, with the pits!!).
\n<\/em><\/p>\n

\n
\n<\/em><\/div>\n

\nPut in the oven for 35 minutes at 200\u00b0C.
\n<\/em><\/div>\n

<\/div>\n

\nMy version:
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nPut the powdered sugar, cornstarch, almond powder and vanilla powder in a container.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nAdd the eggs and mix well.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nAdd the cream while mixing.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nThen add the melted butter.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nButter the clafoutis dish.
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nFor my part, I pit the cherries… And yes!
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\n
\n<\/em><\/div>\n

\nPour the dough on the cherries and put in the oven at 200\u00b0C for 35 minutes.
\n<\/em><\/div>\n

<\/div>\n

<\/div>\n

<\/div>\n

<\/div>\n

\n

<\/div>\n

<\/div>\n

<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\n

<\/div>

\n

<\/div>\n<\/div>\n

Cherry clafoutis. The real one\u2026and my version!<\/h2>\n

<\/div>\n\n

<\/div>\n

With or without pits\u2026 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\u2026 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<\/span><\/div>\n

<\/div>\n