“When we sing, cherry time… A star fruit from late May to mid-July, cherries evoke the belle saison. Delicate, fleshy, tasty and naturally sweet, the cherry stands on its own and is best eaten as is. A red fruit bursting with sunshine that we also love to add to our clafoutis, when a dessert craving strikes. Yes, at the dawn of summer, what could be more comforting than a creamy, melt-in-the-mouth clafoutis, just like our grandmother used to make? And to make it a success, how about cooking Chef Cyril Lignac ‘s cherry clafoutis yourself? It’s a summery (and easy) recipe to die for, and today France’s favorite chef shares his secrets with us. All you have to do is get in the oven!
Cyril Lignac’s easy (and crunchy) cherry clafoutis recipe:
Ingredients:
- 400 grams rinsed cherries
- 4 eggs
- 200 grams flour
- 150 grams sugar
- 50 cl milk
- 1 pinch salt
- 2 tablespoons Kirsh (optional)
- A little butter for the cake tin
Preparing the cherry clafoutis. Steps:
- Preheat oven to 180°. As an aside, prepare your clafoutis mold by generously buttering it.
- Rinse your cherries and pit or not (as you wish).
- Mix the eggs and sugar in a bowl until smooth. Then add half the flour, a pinch of salt and half the milk. Mix well. Finally, pour in the remaining milk and flour until smooth. Add the two tablespoons of Kirsh (if desired) and mix again.
- Now add the washed cherries to the mixture.
- Pour the mixture into your buttered mold.
- Bake for 30-35 minutes in a preheated oven at 180° (just like our grandmothers did).
- Remove your cherry clafoutis from the oven, leave to cool and then unmould (Tip: cherry clafoutis is even better when eaten warm!).
The cherry clafoutis is ready! Thank you Cyril Lignac for this ultra-simple, gourmet and irresistible recipe. Would you like another slice? We would!