Tuesday, July 28, 2015

Clafoutis Deux

Cherry Clafoutis

Thank you Daniel Boulud for your wonderful clafoutis recipe!  We loved your mixed berry clafoutis so much that I couldn't wait to make another one.

 Farmstand cherries

And when I saw these beautiful cherries at the farm stand, I knew I was destined to make a traditional clafoutis with cherries, just like the famous ones from the Limousin region of France.

To fill 

Over the past few weeks, I've learned a lot about this French dessert clafoutis.  For example, I learned that the ancient word clafoutis translated, means "to fill".

So this time, I made a large clafoutis.  I filled a large round Apilco oven-proof dish with cherries (I pitted mine even though the French do not) and batter.  Then I baked it in a 350 degree oven for about 50 minutes until it was set and golden brown around the edges. 

Ready to Serve

Once baked and out of the oven, 
a clafoutis becomes a puffed and delicious French custard cake.  Trust me when I say, they are delicious!  Traditionally you serve a clafoutis warm, cut in wedges and dusted with powdered sugar.  


You can find my printable version of Daniel Boulud's recipe by

Clafoutis recipe

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