Classic Cherry Clafoutis Recipe
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- Опубликовано: 12 янв 2025
- This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan. Subscribe ► bit.ly/2zBklap
Ingredients for this recipe:
• 3 cups pitted fresh dark cherries
• 1 cup + 3 tablespoons sugar
• 1 ¾ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract
• 4 eggs
• 1 egg yolk
• 2 teaspoons unsalted butter
• powdered sugar for garnish
Serves 8
Prep time: 10 minutes
Cook Time: 40 minutes
Procedures:
1. Preheat the oven to 375°.
2. Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
3. In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
4. Butter a 9”-10” glass tart dish.
5. Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
6. Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Chef Notes:
Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
You do not have to toss the cherries in sugar if they are sweet enough, however if they are on the tart side then it is recommended.
If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
You can bake this in a glass or ceramic coated tart dish, a cast iron skillet or a casserole style dish.
Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.
My 13 yo made this today with fresh blueberries. It is wonderfully easy and so beautiful. Thank you for the recipe!
My stepson has been wanting to make this and yours was the first video to pop up when I googled it. I yelled "Billy the bartender from LongHorn!!! I used to work with this guy!"
Great video!!! Very helpful! Awesome job!
What’s up, Hannah! Long time no talk. Hope you all are well.
Bonjour, some observations: It is absolutely necessary to keep the pits, not for the taste of the almond but so that the juice of the cherry explodes in the mouth during the tasting.
And we do not coat the cherries with sugar but before baking we sprinkle the preparation with hazelnuts of butter. Take out of the oven and sprinkle with a little sugar (preferably brown sugar).🖐
Where I live, the cherry season starts in late June. I will save this recipe and try it when the juiciest and sweetest fresh cherries are available. Looks so yummy. Thank you!
Perfect!
I just popped one in the oven! I tried whisking by hand but couldn't get it smooth so I used the immersion blender. I LOVE cherries and can't wait to dig in!
I’ve made this twice now, came out wonderful.
I made this the 1st time with your recipe and used 2/3 frozen berries (Blueberry, Raspberry and Blackberry) and 1/3 fresh Blueberry., and also used 1/2 cup sugar instead of 3/4 cup. It turned out pretty good. I will use fresh fruits next time. Thank you very much for posting this recipe.
followed your recipe but with blueberries and it was phenomenal 🤩
Try it with plums, when they ar e in season. Make sure the plums are still firm. It's delicious.
Also, when I make it with cherries, I use almond extract instead of vanilla, to boost the cherry flavor.
One of my favorite desserts😋😋
My grandma makes it when I visit her in France🇫🇷
The best!
Your recipes look amazing Chef Billy! I LOVE cooking/baking and have learned from my mom, books, tv, and now youtube! Thanks for helping me expand my baking abilities!
Thank you for watching!!
As a clafoutis fan, I wanted to make it myself for the first time and tried your recipe with tart cherries. It turned out pretty well, though the egg taste was a bit strong. Thanks for the recipe!
My dad always made it with peach and its one of my favourite desserts, I'm going to make it myself very soon
Thank you!❤ Very tasty! Very easy to do!
Thank you for this video! Looks delicious and your instructions are perfect
Thank you kindly
I will try to make this next week. Lots of cherries these days. Thanks for the recipe
Fantastic!
Looks delicious 😋 I’m gonna make it today, wish me luck, thanks for the recipe!
Best of luck!
So so simple!!! Absolutely trying this!!
Looks delicious 😋
Definitely going to make this ♥️
Looks absolutely delicious. Gonna give it a try. Will let you know.
Do it up!
Chef Billy Parisi I’m gonna use blueberries from our small orchard. Wish I could send you a pic
Chef Billy Parisi ok, everyone thinks I need to retire and become a chef now. It came out absolutely amazing. I followed your recipe exactly and it came out amazing. Thank you so much.
It's so easy and super good, crazy delicious! I try this soon.
Yes!
I will be trying this, for sure
It’s a good one!
Made this yesterday - it was delicious! Everyone loved it! Thanks, Chef!!😋😊
Thanks for trying it.
Making it right now ☺️
If you use a blender to mix the custard ingredients be sure not to incorporate too much air into it or it will rise too much and then collapse possibly causing problems.
My mouth is watering watching this 🤤
Ok, I got my tool to get those pits out and let's make this Clafoutis Recipe!
Nice!!!
It’s going in the oven as I type this comment. You are a great instructor. Can you make a pasta dish with cream, truffles and mushrooms? Had it at dinner and would love to impress guests. Ty
I bet you’re experienced enough to make it too!
Im more of a baker with specific directions. Thats why I asked for you to make.
It looks really good.
It makes me think more...I'm clumsy, so I'm afraid I'll succeed.
You got this
this clafoutis is insane.
Tq for this lovely recipe🍒😋
Most welcome 😊
Beautiful ❤️ ty
Can this be done with strawberries? I have the alpine(he thiner smaller variety as opposed to those huge fig sized ones you can get in stores in America) varities to clarify, so they're more comparable to a large blackberry in size.
Soak those cherries in a cold vinegar water for 10 minutes to remove the chemicals sprayed on the trees and in processing.
Hi! Can i use rainier cherries instead? ❤
I've done this only with raspberries so far. (Much easier than cherries and just as delicious!). For those who are turned off by the work involves in the cherries - try berries!
The sugar you use has almost a tan color. Are you using cane sugar?
Yes, it’s just organic.
I’m going to try this I shared the vid with my family so we can make it together
Awesome!
A cherry pitter is so worth it, I have the exact same model. Chef how do you feel about almond as an alternative to vanilla?
Absolutely you can do it!
Hello Chef Billy ! How are you ? I really enjoy watching your videos ! ! May I ask where you purchase your aprons ?
I make them.
@@ChefBillyParisi That's great! I'm interested in purchasing one from you, if you're interested and available making one...☺
Hello Chef Parisi, how long can I keep this in the fridge, I think we would be eating most of it cold. Thanks, great recipe.
3-4 days
@@ChefBillyParisi Thank you so much! #QuarantineWeekendTreat!
Can we use frozen cherries 🍒
I made these today and the recipe was easy to follow and it turned out great. However it might be personal taste, but I found them very eggy. Maybe 4.5 eggs was too many? Suggestions on what I could do differently?
You could scale back
I love making this dish ... last time, I used a cast iron skillet and blueberries. How would almond extract do with the cherries? Oh, and thank you for letting me know I’ve been pronouncing it wrong for 15 years!🤗 Love your channel ... and that kitchen.
What temperature do you bake this using the cast iron? I am planning on making this using blueberries and cast iron as well.
Can I use frozen cherries? 😋
Maybe??
Hey Man. Looks great! Do you have a link to a printable version of your recipes?
Billyparisi.com
I use pears… incredible .
Lecker 😋👏👍🌞✌️
Help! I did this in a tart dish. I filled it to the top, but still had about 1/3 batter left. So I made another smaller bananas Foster version in a round cake pan (all I had were Nanas that needed used). The full cherry one was so brown on the top, and starting to fall back flat after rising, so I had to take it out. However, the center was still jiggly and not cooked through. The banana one, in the bigger pan was thinner and came out cooked beautifully. Should I cover next time, not fill the tart dish to the top rim, or reduce heat and add 10 min???
Ok, I just learned the hard way. DO NOTtry this in a springform pan. 🤦♀️
Thank you for your sacrifice 🫡
Yah, I almost went there. God bless your efforts.
😂
I have a friend who makes clafouti in a Dutch oven, at a lower baking temperature and it's delicious. It's such a great desert that hardly anyone makes, but it's less work than a cake or cookies. If you're in a rush, frozen pitted cherries are fine.
Can I use frozen or canned cherrys
What size is the dish you’re using here? Thanks.
Can I use frozen rainier cherries?
Maybe??
Ok, I will try it soon.
Actually no, heat the dish to 375 preheated oven.
Pour a little bit of batter evenly and bake for 5 minutes then take it out and finish pouring the rest of the batter and add the fruit.
C'mon man holy cow chef!
A Patissier from France taught me to make this, and I literally have no clue what you’re talking about nor have ever seen that method done.
@@ChefBillyParisi
There's a fist time for everything!
Can't teach an old dog any new tricks huh?
@@ChefBillyParisi
I still like your work BTW.
I worked under Jeremiah Tower a couple years but that dosen't make me a expert on California Cuisine.
It made me a better Chef, and that's what counts!
In My humble opinion.
Or, I would also put it in a water bath.
Would gluten free flour work?
You gotta pop that cherry!
Lol
Can I use cranberry?
Do you have a few blueberries and blackberries to throw in with the cranberries?
PL, any vegetarian substitute for eggs?
Unfortunately no
to avoid crumbs: mix everything, except the eggs. if everything is smooth, then the eggs. its much quicker!
Love the recipe! Thanks
Can I use frozen cherries?
Yes
I only have 2 cups of fresh cherries and a package of frozen ones. Can I use a combination of fresh and frozen cherries? Or just fresh? Thanks
Combo could work
All else fails you can freeze your cherry when they thaw out you can squeeze the cherry and the pit pops right out😅
In France you can actually buy a stone fruit pit extract ..
I really needed the instruction on how to wash a cherry.
Good Clafoutis should not rise & fall; too many air bubbles. It is a set custard. Less whisking. Bang & pop if necessary.
Any metric conversion please?
looks good but classic clafoutis has almond flour and almond extract? basically the one i tried in france had these.
No, the almond flavor comes from the non pitted cherrie which give off almond like flavor.
Add almond flour to the flour
Naturally extracted almond flavor is kinda heavy on cyanide, too. There are good reasons not to eat cherry, peach, etc pits.
Chef, I would love it if you had weight in grams, especially for baking.
Wish to share the pic , beyond delicious 😋 clafoutis 🙏🏾
Send it to me on Instagram @chefbillyparisi
Hallo ,können Sie mir Ihr Rezet auf deutsch mir mitteilen ,der Kirschkuchen sieht sehr lecker aus ....viele Grüße Susann Haase......
check out the film - First Cow - starring Toby Jones - it features a clafoutis!
Just made this. Took an hour in the cheap IKEA oven, but fortunately I have a new oven on order. BTW, ikea is the Swedish word for landfill.
1:18 it was weird to search the recipe and read that is like a crime to do that because you will lose the flavor just like that no one explains that detail of the early recipe.
It’s interesting for sure
I am making this for the second time. The 1st was ok. I cooked it for 40 min and it was still liquid in the center so I ended up cooking it an additional 20 minutes. This time again at 40 minutes its liquid in the center. The sides ended up over cooked the 1st time. I'm not sure how to fix this.
Same
Raise the temperature
Water bath
@@adamsnelson4689I'll try that. Thank you!
Hi Chef...well, made the cherry clafoutis today...I followed directions so it's not your recipe, I think its my palate. Just don't get the 'not quite crust' but heavy dough like substance, with eggy custard topped w cherries. Couldn't give the stuff away, even with extra powdered sugar. Well, that's my clafoutis story, at least we tried it. Thanks again.
Just put mine in the oven...
Nice
Vi la miniatura y dije que xuxa hace Blipi cocinando clafoutis?????????
So it’s a German apple pancake with cherry
Metal tins work much better for the pastry
I always thought this was a Greak dish
Don't pit the cherries. It adds flavour, at least that's what the French say.
I mention that on the video :-)
@ChefBillyParisi This is not the first time I've seen this video. I watch it every time I klmake clafouti (why write the recipe down on a piece of paper I can lose? Lol.) But it's been a while since my last clafouti, I forgot that THIS video is where I learned that. Lol
This is everything but classic. In France, nobody would prior sweeten up the cherries nor finish off the clafoutis with powdered sugar. Besides, there is absolutely no culinary interest in doing it.
Cup is... how much grams/ml? Cups are different. Why not to specify clearly how much in grams?
In the US most people don’t weigh their ingredients, even though it can be more accurate than volumetric measurements.
metric would be better 💯💯💯
Base is soggy.
"🐕⛲
First
Love that there are Firsts lol