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- Cherry clafoutis-



  • 3 whole eggs
  • 100 g crystallised sugar
  • 1 sachet of vanilla sugar
  • 150 g flour
  • ½ sachet of baking powder
  • 1 pinch of salt
  • 750 g cherries with stones
  • 75 g kirsch



Preheat fan oven to 180ºC (thermostat 6).

Use an electric whisk on the eggs, crystallised sugar and vanilla sugar until the mixture has tripled in size.

Use a flexible spatula delicately to mix in the flour, salt and baking powder.

Once it is well mixed, plunge the cherries and spirit into the mixture so that they are well coated, and turn the whole into a 16 cm to 18 cm dia floured and buttered baking tin.

Slip the clafoutis into the oven for 35 to 40 minutes.

Member author

Using the most perfect fresh and dried fruits available sets off a farandole of bright desserts which change with the seasons. A selection of petits fours complement a wide choice of iced desserts, to delight one's taste buds and one's eyes. [...]

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