” When we sing, the cherry season… “ A star fruit from late May to mid-July, the cherry evokes the belle saison. Delicate, fleshy, flavourful and naturally sweet, cherries stand on their own and are best enjoyed as they are. 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 fluffy clafoutis, just like our grandmother used to make? And to make sure you don’t miss it, how about making your own cherry clafoutis from the Chef Cyril Lignac ? A summer recipe to die for, whose secrets the famous Chef reveals today. Get cooking!
Cyril Lignac’s easy (and crunchy) cherry clafoutis recipe:
Ingredients:
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- 400 grams of rinsed cherries
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- 4 eggs
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- 200 grams flour
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- 150 grams sugar
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- 50 cl milk
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- 1 pinch salt
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- 2 tablespoons Kirsh (optional)
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- A little butter for the cake tin
Preparing the cherry clafoutis. The steps :
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- Preheat oven to 180°. As an aside, prepare your clafoutis mold by generously buttering it.
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- Rinse your cherries and pit them or not (as you wish)
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- 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.
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- Now add the washed cherries to the mixture.
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- Pour the mixture into your buttered mould.
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- Bake for 30 to 35 minutes in an oven preheated to 180° (as our grandmothers did)
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- Take your cherry clafoutis out of the oven, leave to cool, then remove from the mould. (Tip: cherry clafoutis tastes even better when served warm!)
Now it’s ready! Thank you Cyril Lignac for this ultra-simple, gourmet and irresistible recipe for cherry clafoutis. Would you like some more?