CHERRY CLAFOUTIS: FROM 19TH-CENTURY PARIS TO YOUR FAMILY TABLE

If you are looking for a dessert that is easy to make at home, elegant in style, and keeps the natural sweetness of fresh fruit, then Cherry Clafoutis is the perfect choice.

Clafoutis is a traditional French dessert, first appearing in the 19th century in the Paris region. It quickly became a beloved culinary symbol throughout the country. The highlight of Cherry Clafoutis is the smooth, custard-like batter combined with juicy, sweet cherries.

Traditionally, the French kept the cherry pits when baking, as they released a light almond aroma into the cake. However, with TERRISA’s officially imported cherries, you can easily remove the pits, making the dessert both convenient and safer for children and the elderly.

Ingredients for Cherry Clafoutis:
200 g fresh cherries, pitted
3 eggs
2 teaspoons unsalted butter
125 g fresh milk
30 g heavy cream
63 g white sugar for the batter and 25 g sugar for the topping
63 g all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
⅛ teaspoon almond extract

Instructions:
Step 1: Prepare the oven and cherries
Preheat the oven to 190°C and place the rack in the middle.
Melt the butter in a pan, then add the pitted cherries and stir gently.

Step 2: Make the batter
Put eggs, milk, heavy cream, 63 g sugar, flour, salt, vanilla, and almond extract into a blender.
Blend until the mixture is smooth and combined.

Step 3: Bake the cake
Pour the batter over the cherries in the pan.
Bake at 190°C for 20 minutes until the surface is set.
Sprinkle 25 g of sugar on top, then bake for another 25–30 minutes until golden.

Step 4: Finish and serve
Remove the cake and let it cool on a rack for about 30 minutes.
Dust with powdered sugar (optional) and serve immediately.
Leftovers can be stored in the fridge for 2–3 days.

Cherry Clafoutis not only brings you an authentic French dining experience but also lets you enjoy the juicy sweetness of TERRISA’s officially imported cherries. Try baking it at home to refresh your family’s dessert menu today!

Recipe from: once upon a chef with Jen Segal