Recipe from Kitchen Secrets by Raymond Blanc.
Clafoutis is one of the great classics of family cuisine. Of course, my Mum created the best recipe, which is one of the best-sellers at Brasserie Blanc. Every household, every family should know this dessert. It is also easy to prepare. Your children, husband, wife and friends will love you 25 thousand times more for it. The clafoutis mix can be prepared one day in advance. Bake the clafoutis at the same time as you start the meal to ensure it is at just the right temperature when you want it; just warm is best.
Preparation time: 30 minutes, plus 2 hours macerating.
Special equipment: 20cm round ceramic or cast-iron baking (5cm deep), cherry stoner.
|For the cherries|
|450g||Best-quality ripe cherries (such as Montmorency or Morello), stoned|
|2–3 tbsp||Kirsch to taste (optional)|
|For preparing the dish|
|10g||Unsalted butter, melted|
|30g||Caster sugar, plus extra to finish (optional)|
|For the batter|
|2||Organic/free-range medium eggs|
|½ tsp||Pure vanilla extract or vanilla syrup|
|1 pinch||Sea salt|
To prepare the cherries
Gently mix the cherries, sugar and kirsch, if using, in a bowl. Cover and leave to macerate for 2 hours (*1). Preheat the oven to 180°C/Gas 4.
To prepare the dish
Brush the inside with the melted butter. Add the sugar and tilt the dish to coat the sides and base evenly; shake out the excess.
To make the clafoutis
In a large bowl, whisk the eggs, caster sugar and vanilla together until creamy. Meanwhile, melt the butter in a small pan and cook to a beurre noisette (*2). Add the flour to the egg and sugar mixture and whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Stir in the cherries with their juice and then pour into the prepared baking dish.
To cook the clafoutis
Bake for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean (*3). Leave to stand for about 10 minutes. Sprinkle with caster sugar if using and serve just warm.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2011.