Clafoutis is a classic French dessert originating from the South West Limousin region, and it is somewhere between a cake and a flan. This clafoutis recipe from Pascal Aussignac features a great combination of sweet and sour flavours, thanks to the tart griotte cherries, but you can substitute other cherries or seasonal fruit if you can't get a hold of griotte cherries from your local greengrocer

Method
1.
Lightly toast the ground almonds under the grill
2.
Sift the sugar, almonds and flour into a bowl
3.
Mix the dry ingredients together with the cream, whole eggs and egg yolks. Blend this mixture together carefully, avoiding the formation of any lumps
4.
Leave to set overnight in the fridge before using to ensure a better texture
5.
Preheat the oven to 180°C/Gas mark 4. Butter your mould for the clafoutis, pour the set mixture halfway into the mould and scatter the fresh cherries on top
6.
Place the mould into the oven and cook for approximately 20 minutes or until golden on top. Dust with icing sugar and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Clafoutis recipe with a sweet white wine

Ingredients

Clafoutis

To plate

  • icing sugar for dusting

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Cherry clafoutis is a classic dessert. Famed French chef Pascal Aussignac's brilliant clafoutis recipe uses delicious griotte cherries

Clafoutis recipe Tweaks

What's this?
Duckegg
made with raspberries instead of cherries.
27 February 2013

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