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What a pleasure to enjoy freshly picked cherries... But an even greater pleasure: making a clafoutis with freshly picked cherries. That's perfect timing, Chantal is sharing her mother's recipe with you: whole cherry clafoutis, a Limousin specialty. A childhood taste that she's passing on to us with relish!
Chantal's word
"I realize I've never shared here my mom's clafoutis recipe. This is the one I keep preciously, because for me, it is unique. At home, we always ate clafoutis in mid-June. It was my birthday cake.
Clafoutis is a specialty of my Limousin. The real, the traditional one, the one with whole, unpitted cherries. And let's be clear : The real clafoutis is made only with cherries. If you use other fruits, it is no longer a clafoutis, but a flognarde.
Tradition matters! Why not pit the cherries? Because the pits preserve the skin of the fruits. When left intact, the cherry cooks gently and keeps all its concentrated flavor.
And that magical moment, when you bite into it and the juice explodes in your mouth... What joy!"
To your aprons!
Lists of ingrédients
This clafoutis is made with local products, lMilk, cream and butter come from the Fayes dairy 2 km from Chantal's house and Iflour from the south of the department.
- (For a 26 cm diameter mold)
- 4 eggs
- 120 g sugar
- 110 g of T55 flour (Lou Gabissou)
- 160 g of whole fresh cream from Limousins (Fayes dairy)
- 500 ml of whole milk from Limousins (Fayes dairy)
- 700 g cherries unpitted in Farm Flavors
- 1 pinch of salt
- 15 g brown sugar
- 20 g of sweet butter from Limousins (Fayes dairy)
Cuisson: 10 min at 210°C (Th. 7) and 40min to 180 ° C.
01
Preparation of the device*
- Preheat the oven to 210°C (Th. 7).
- Beat the eggs with the sugar and a pinch of salt.
- Add the flour, then the crème fraîche.
- Pour in the milk while mixing until you obtain a smooth paste.
*Device : intermediate mixture of different ingredients that we will use with other products to make a recipe.
02
Adding the cherries
- Generously butter your mold, add a dusting of flour then remove the excess.
- Arrange the cherries at the bottom of the dish, then pour in the batter.
Do not fill to the brim : the clafoutis will rise.
03
The cooking
- Bake for 10 minutes at 210°C, then lower to 180°C and let it cook again 40 minutes.
- Check the cooking with the tip of a knife: it should be still slightly wobbly in the center.
- Sprinkle with brown sugar and place knobs of butter on top.
- End with 2 to 3 minutes under the grill for a beautiful gilding.
Watch carefully: it goes very quickly!
04
How to store your clafoutis?
Chantal's tip:
- You can freeze your clafoutis once cooked.
- To enjoy it later, take it out of the freezer and place it directly in the oven at 170°C for 20 to 25 minutes.
- Prick it with the tip of a knife to check that it is completely defrosted.
- If it is still cold inside, cook for a few more minutes.
Share your creations on social media!
And you? With or without pits? For Chantal, tradition is sacred. This clafoutis is more than a dessert, it's a piece of his story. So who will do the most delicious clafoutis ? Show us your cooking skills by sharing your most beautiful creations on social media with the #destinationlimoges !
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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