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
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.