Clafoutis is a traditional dessert from the region of Limousin, in Southwestern France. Cherries are placed in a buttered dish, topped with a flan-like batter and baked until the whole thing is puffed up and golden-brown.
The dessert is rustic, but somehow irresistibly beautiful and ambrosial, which is perhaps why it has acquired such fame.
Here’s my twist on this beloved classic: I make individual-sized clafoutis and sprinkle the tops with sliced almonds and sugar crystals for a delicious crunchy bite. Then I drizzle the clafoutis with Cognac just before serving them.
Made with sweet, meaty Bing cherries, every bite of these clafoutis is pure heaven.
Cherry–Almond Clafoutis with Cognac
serves 6
active time: 20 min
For the clafoutis base
- 1/2 cup sliced almonds
- 1 tablespoon unbleached all-purpose flour
- 1/2 cup turbinado sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/2 teaspoon pure almond extract
- pinch sea salt
For the fruits and topping
- 1 lb (454gr) Bing cherries – pitted and left whole
- 2 tablespoons sliced almonds
- 2 teaspoons turbinado sugar
- 1/4 cup Cognac
- 6 small scoops vanilla ice cream (optional)
- 6 one-cup capacity ramequins – buttered
- Preheat oven to 375°F (190ºC).
- Step 1: In the bowl of a food processor, combine the almonds and flour. Process at high speed for 1 to 2 minutes until finely ground. Set aside.
- Step 2: Place the sugar, eggs, egg yolks, cream, milk, extract, salt and ground almond-flour mixture in a large bowl. Whisk until the ingredients are well incorporated.
- Step 3: Spread the cherries in the prepared molds. Top with the almond-egg-cream mixture. Sprinkle with the sliced almonds and the sugar.
- Step 4: Bake for 35 to 40 minutes, until the tops are puffed and golden-brown. Remove from oven and let the clafoutis cool until warm. Drizzle with the Cognac. Top with a scoop of ice cream if desired and serve immediately.
- Cook’s note: The clafoutis can be made up to 4 hours ahead and kept in a cool place at room temperature. To serve, re-heat at 375°F (190ºC) for 5 to 6 minutes until warm. If refrigerated, the tops will become soggy.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 22 comments… read them below or add one }
I’ve been eyeing clafoutis for a while and this one looks so gorgeous! I bet it tastes amazing!
Thank you Steph!
Clafoutis is one of my usual go-to desserts when we have guests – so easy, but always guaranteed to get rave reviews. I usually make one big clafoutis because I’m too lazy to butter more than one dish, but I quite like the idea of making it special by giving everyone their own personal-sized serving instead.
That crunchy almond topping looks divine, BTW… it’s hard to improve on a classic, but I think you’ve definitely achieved that. I can practically taste the almonds and brown sugar from here! :)
Isabelle, Thank you for your comments. It’s funny, but clafoutis is also my go-to dessert when I have a dinner party and not too much time to cook. I just got back from my local farm and bought a huge bag of the most gorgeous, ripe, firm Bing cherries. Guess what’s for dessert tonight?
This sounds great! It is really a gourmet dessert. Thanks for the recipe.
Looks very decadent.
Spectacular! I’ve never had a clafoutis before, never knew it existed before food blogging and yours looks so amazing! I clearly need to try it :) Buzzed!
Parsley Sage! Yes, yes, yes… You need to try a clafoutis. Such a simple yet scrumptious dessert. Thank you so much for the buzz!
Absolutely stunning! I love cherry clafoutis and used to make it all the time. I love that you made them individually…
Thank you Ann! As always you are very wonderful!
I have never heard of this word, but the recipe sounds delicious, custardy eggy dish!
Dave! Yes, Clafoutis is a custardy-eggy dish… but so much more! I hope a clafoutis makes an appearance in your near future!
I havent visited you in awhile I apologize but what a wonderful surprise with the new layout!! I LOVE it is strikingly beautiful :) Much like these clafoutis, can you believe I’ve never had a clafoutis? Shame on me I know, I’ll have to save this one and make it!
Joy! How lovely to see you here. Thank you for stopping by… Please do not worry, I’ve been quite busy running my tree blogs, so haven’t had much time to check in with you either – shame on me! One bite and you’ll be a clafoutis convert – I know it!
Looks fantastic, Viviane! Incredible combination of flavors and fragrances, I’m sure is very tasty!
You pitted the cherries – I always do, too… much safer for the teeth. Love the addition of almonds – and doing individual. Bookmarked!
What a beautiful dish, and cherries are my favorite fruit!
Beautiful photo, story & recipe. I’ll give it a try, thank you!
A wonderful post with a stunning must try recipe :D
Cheers
CCU
Oh my, this looks yummy. I have a recipe for clafoutis I was going to try but you’d better believe that this one is going on my “to make” list also.
Thank you for the awesome recipes. It will make it easy to remember Name Day!
Oh my. This looks incredible. I must try this.
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