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Seasons of a Pastry Chef- Cherry Clafoutis


The styling for this dessert begins with choosing your ramekin. Here, I used mini oven-to-table dishes, which work great as this dish is best served warm. I also like the rustic look of the dishes (vs. a ramekin) because this is a rustic-style dessert with no precision needed. Simply throw your pitted cherries into the dish, and let them fall where they may. As the batter bakes, those cherries will peek through. Just be sure to let the dessert cool slightly before adding the confectioners’ sugar or the sugar will melt into the dessert and won’t be visible.


Prepare the Cherry Clafoutis

Yields 4–6 desserts, depending on size of your serving dishes


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Sprinkle sugar into ramekins (or your serving dishes of choice). Add cherries into the bottom of each dish.


In a bowl, combine eggs, sugar, flour, cream, vanilla, and orange zest. Pour over cherries.


Bake for 20–30 minutes, until golden. Dust with confectioners’ sugar.


Photography: Dan Engongoro

Dishes courtesy of Kitchen Caboodles, Brooklyn