/recipe=3680
Clafoutis Aux Cerises (cherry soufflé)
IngredientsServes 4–6
10 g soft butter
20 g ground almonds
100 g flour
175 g sugar
20 g vanilla sugar
salt
4–5 eggs (200 g)
300 ml milk
100 g whipped cream
400 g cherries,
icing sugar (to taste)
1 ovenproof baking tin (minimum 1.5-l capacity)
10 g soft butter
20 g ground almonds
100 g flour
175 g sugar
20 g vanilla sugar
salt
4–5 eggs (200 g)
300 ml milk
100 g whipped cream
400 g cherries,
icing sugar (to taste)
1 ovenproof baking tin (minimum 1.5-l capacity)
Types of Dishes
Baking and Desserts
Pastries
Desserts
Occasion, extravagance & level of difficulty
Simple recipes
Special occasions
Can be prepared in advance
Economical
Cooking appliance
Oven
Steam combination oven
Bread, cakes and pastries
Cakes & tarts
Flavour
Sweet
Type of ingredient
Cereals
Cheese / Dairy products
Fruit
Event Recipes
Mediterranean
Chefs
Rachel Khoo
Temperate range
Cold
Preparation1. Spread the butter thickly across the tin and sprinkle with the ground almonds.
2. Preheat the oven to 195–200°C.
3. First mix the flour, sugar, vanilla sugar and 1/4 tsp salt together with the eggs, then add the milk and cream until it forms a thick batter.
4. Distribute the cherries around the base of the tin and pour the batter over them. Bake the mixture on the lowest shelf of the oven for 35–40 mins, then turn the oven off and leave for a further 10 mins. Owners of the combi steamer should place the mixture on the second shelf from the bottom with the following settings: 20% moisture, 180 degrees, 35 mins; then turn the oven off and leave the mixture inside for a further 5–10 mins.
5. Allow the clafoutis to cool until just warm, then sprinkle with icing sugar and serve.
2. Preheat the oven to 195–200°C.
3. First mix the flour, sugar, vanilla sugar and 1/4 tsp salt together with the eggs, then add the milk and cream until it forms a thick batter.
4. Distribute the cherries around the base of the tin and pour the batter over them. Bake the mixture on the lowest shelf of the oven for 35–40 mins, then turn the oven off and leave for a further 10 mins. Owners of the combi steamer should place the mixture on the second shelf from the bottom with the following settings: 20% moisture, 180 degrees, 35 mins; then turn the oven off and leave the mixture inside for a further 5–10 mins.
5. Allow the clafoutis to cool until just warm, then sprinkle with icing sugar and serve.
TipsBlack cherries are used traditionally, though sour cherries also work very well. Leave the stones in the fruit – without them, the cherries lose their juice and the mixture becomes too runny. If you’re using stoned frozen cherries, place them in the tin while they are still frozen, then pour the mixture over and bake immediately for 45–50 mins in a conventional oven, or 45 mins in the combi steamer.