Recipe from 'Kitchen Secrets' by Raymond Blanc. Click here to purchase book.
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’ marinating
|For marinating the fruit|
|500g||Cherries, best quality fresh; stoned|
|1 tbsp||Caster sugar|
|1 tbsp||Kirsch (optional)|
|For lining the mould|
|1 tbsp||Melted butter|
|3 tbsp||Caster sugar|
|For the batter mixture|
|3||Whole eggs, medium organic|
|1||Egg yolk, medium (organic or free range)|
|6 tbsp||Caster sugar|
|6 drops||Vanilla essence, the best! (optional)|
|1||Lemon, Zest finely grated|
Marinating the cherries
Mix the cherries with the sugar and the kirsch, if using, and leave for 2 hours to maximise their flavour.
Preparing the baking dish
Brush the inside of a round or oval cast iron or china baking dish, 20cm (8in) in diameter and 5cm (2in) deep, with the melted butter. Sprinkle in the caster sugar and shake the dish so it coats the inside evenly. This will give the clafoutis a lovely crust during cooking. Pre-heat the oven to 180˚C/350˚F/Gas Mark 4.
Making the batter
Put the flour and salt in a mixing bowl and make a well in the centre. Add the eggs, egg yolk, sugar, lemon zest and the vanilla, if using. With a whisk, slowly incorporate the egg mixture into the flour until smooth. Whisk in the milk and cream.
In a small saucepan, heat the butter until it turns a pale hazelnut colour, then whisk it into the batter while still hot.
Finishing the clafoutis
Mix the cherries and their juices into the batter and then pour into the baking dish. Bake for 30-35 minutes, until the blade of a knife inserted into the mixture comes out completely clean. Sprinkle a little caster sugar over and serve warm.
Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2011.