Cherry Clafoutis (by Christophe Felder)

Hi friends!

Today, my heart and taste buds took a trip to Alsace, to visit Christophe Felder!

And I decided to take you with me! Here is Christophe Felder’s cherry clafoutis.

This dessert (or snack, in my case) is my entire childhood…

Cherry clafoutis is the snack that every good cook or mother in Alsace makes regularly for their children. It’s easy to make, delicious, and highlights the sweet taste of cherries, a fruit often found in home gardens where I’m from.

And to bring you this recipe, who better to turn to than the iconic figure of Alsatian pastry? You won’t regret it because this Christophe Felder cherry clafoutis recipe is simply divine!

Not long ago, I made Cyril Lignac’s clafoutis recipe, which he shared during the lockdown, and I wasn’t fully convinced (even though the result was very good, which is why I still shared the recipe on the blog). I missed that soft texture of clafoutis, as if it were a thick crêpe or a cannelé.

Here are the chef’s tips that I followed to the letter:

• Prepare the batter in advance and refrigerate it (preferably overnight).
• Mix the batter for a long time (I used my electric whisk to avoid cramps! 😉 ).
• Bake the clafoutis in two stages.
• Do not pit the cherries to intensify their flavor, and keep the stems on (although I struggled to keep them neat and aligned; some fell into the batter while baking… I’ll skip that part next time!).

With these tips, you’ll be delighted with your cherry clafoutis (by Christophe Felder).

While preparing this clafoutis, I couldn’t help but reminisce about all the fruity delights of my childhood. Every bite brings back memories of family gatherings, enjoying homemade desserts. If you love fruit, I also recommend trying my cherry and almond financiers, which are just as delicious and perfect for an afternoon treat. And for those who prefer creamy combinations, the cherry and mascarpone cake is a must-try! Don’t forget to check out my mirabelle muffins for another way to enjoy seasonal fruits. If you’re curious about other clafoutis variations, the pear clafoutis is a classic, as is my rhubarb tart, which brings a lovely tartness to balance the sweetness. So, are you ready for a culinary adventure?

Essential utensils:

A large bowl,

A good whisk or an electric whisk,

And a baking dish (mine is oval and about 28-30 cm long and 20 cm wide; if using a rectangular one, go for 25 cm by 20 cm).

Now, all that’s left is to get baking!

The recipe, Chef!

Print Recipe

Cherry Clafoutis (by Christophe Felder)

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goûter – française

Serves: 6-8 Difficulty: Easy Price: $

Prep Time: 15 min + 30 min – Cooking Time: 35 min

Ingredients

• 4 large eggs
• 110 g flour
• 90 g sugar
• 500 g liquid cream
• 150 g milk
• 1 pinch vanilla powder
• 1 pinch flower salt
• 1 tablespoon cherry brandy or rhum (optional)
• 400-500 g cherries with stone

Instructions

1

Preheat your oven at 210 degrees.

2

In a large bowl, put the eggs, flour, flower salt, sugar and vanilla.

3

Whisk for 5 minutes.

4

Add the brandy and mix.

5

Pour the milk and cream, whisk again for a few minutes.

6

Pour 1 cm of batter in your gratin dish and cook 15 minutes.

7

Set the rest of the batter aside in your fridge.

8

After 15 minutes, remove your dish from the oven and leave to cool down.

9

Pour 1 cm of batter, place the cherries, pour the rest of the batter.

10

Cook 20 minutes until golden.

Notes

Pas besoin de beurrer votre plat à gratin.