Hello my friends!
Today my heart and my tastes buds are on a trip to Alsace, to visit Christophe Felder !
And I’ve decided to take you with me! Here is the cherry clafoutis by Christophe Felder.
This dessert (or afternoon snack as far as I’m concerned) reminds me of my childhood…
The cherry clafoutis is the perfect treat that any cook or mum would regularly make for her children in Alsace. It’s easy to make, delicious, and it enhances the delicious sweet taste of cherries, fruits that often grows in our gardens.
And when it comes to sharing a recipe, what more obvious choice than to go for the iconic Alsatian pastry chef? And you are not going to regret it because this cherry clafoutis by Christophe Felder is outstanding!
I recently made the clafoutis by Cyril Lignac but I didn’t find the taste and texture I had in mind (even if it was good that’s why I shared the recipe here on the blog). I didn’t get the smooth and typical texture of the traditional clafoutis.
I will give the chef’s advices that I followed to the letter:
- make the batter in advance and set it aside in your fridge (the day before if possible)
- mix the batter a few minutes (I took my electrical whisk to avoid cramps 😉 )
- cook the clafoutis in two times
- do not remove the stones from the cherries to get a better taste and keep the stalks (not a huge success for me on this point, they fell in the batter, didn’t stay in line… won’t do it again next time!)
If you do as suggested, your cherry clafoutis by Christophe Felder will be fantastic.
A large bowl,
A good whisk or an electrical one
And a gratin dish (my oval one is 28-30 cm long and 20 cm larg, with a rectangular go for 25 cm by 20 cm).
It’s your turn now!
The recipe, Chef!
Cherry Clafoutis (by Christophe Felder)
- 4 large eggs
- 110 g flour
- 90 g sugar
- 500 g liquid cream
- 150 g milk
- 1 pinch vanilla powder
- 1 pinch flower salt
- 1 tablespoon cherry brandy or rhum (optional)
- 400-500 g cherries with stone
Preheat your oven at 210 degrees.
In a large bowl, put the eggs, flour, flower salt, sugar and vanilla.
Whisk for 5 minutes.
Add the brandy and mix.
Pour the milk and cream, whisk again for a few minutes.
Pour 1 cm of batter in your gratin dish and cook 15 minutes.
Set the rest of the batter aside in your fridge.
After 15 minutes, remove your dish from the oven and leave to cool down.
Pour 1 cm of batter, place the cherries, pour the rest of the batter.
Cook 20 minutes until golden.
No need to butter your gratin dish.