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The cherry clafoutis, whispered with a French accent

Perhaps in some moments I really need someone to talk to, someone who can understand the twisted reasoning of my mind, demolish my fears and insecurities and give me stronger legs to walk with. In those moments, when I’m in a dead-end alley where the only alternative is to start screaming out loud, I turn to the most effective psychologists: neither Jungian nor Freudian. They are my whip and my mum’s bowl.

I do not need a psychologist, I have my whisk and my bowl.

It usually happens this way. I get home from work, walk into the kitchen, grab the eggs and put them on the table, then I sit down and look at them. I look at them, appreciating their smooth lines, the perfect shell, the soft colour.

Then the inspiration comes out of the blue, I grab my whip and the bowl and I begin to wash away bad thoughts, anxieties, sorrows and people who take away the good feelings from life just with their bad influence. And I get through the bad moment, with a subtle charm. Just like Vianne, casting her spells in the rear of her shop, intertwining her fate with the spirals drown into the hot chocolate pot.

You stir and change direction to the events. It happens. It works.

Last week I was stuck into one of those dead-end alleys, I needed badly to feel like Vianne for an afternoon, to believe that a whip could change the direction of events. As I was staring at the eggs, a phrase whispered with a distinctly French accent on my doorstep in a winter night came to mind: I tell you a secret. Make the crêpes batter, add some more sugar and pour it onto a bake tin with some cherries. You will get a French dessert, the clafoutis.

I grabbed the whip and I changed the course of events.

Cherry clafoutis

The cherry clafoutis

I am amazed by how easy to make clafoutis is, how reassuring and comfortable it is to eat it warm with a spoon directly from the ramekin. Just a little dessert, nutritious and simple, a child’s favourite.

Recipe from Grands Classiques sucrés. Desserts testés à la maison

Cherry clafoutis
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Cherry clafoutis

Course Dessert
Cuisine French
Keyword cherry, clafoutis
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 people

Ingredients

  • 3 eggs
  • 130 g (1.04 cups) flour
  • 100 g (0.5 cups) sugar
  • 1 pinch salt
  • 2 cups milk
  • 500 g (1.1 lb) cherries
  • butter, to grease the moulds

Instructions

  • Preheat the oven to 180°C.
  • Break the eggs into a bowl and add flour, sugar and a pinch of salt. Whisk well.
  • Pour in the milk in a thin stream and whisk until the batter is smooth ans silky.
  • Grease an oval gratin mould, as big as to comfortably hold all the cherries.
  • Pour the batter over the cherries to cover them completely.
  • Bake for about 50 minutes, or until the clafoutis is set and lightly golden browned on top.
  • Serve warm or cold.

Notes

Do not pit the cherries: they will be juicer, with a meaty texture and a delicate bitter almond aroma once cooked. 
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Cherry clafoutis

The beautiful cherries you see in this picture come from a fruit and vegetable stall I have just discovered a few kilometres from my house: they sell only seasonal products, only local ones: I feel very lucky! These wonders of nature, naturally coloured with these hues, are called tardiole, they resemble sour cherries, deliciously tart and refreshing.

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This Post Has 21 Comments
  1. Your cherries are just beautiful!! Almost to prety to eat. I wish I had a stall selling seasonal products, homegrown is the best!

  2. Glad you are out of that dead-end alley. Those cherries look magnificent! All French words should be whispered. It’s so much better that way 🙂

  3. What a beautiful and inspiring post. The cherry are just gorgeous and look like they taste like summer. Your clafoutis make me want to finally give them a try. Dessert always makes everything better 🙂

  4. Ah, this dessert looks fantastic, and I will definitely remember to take out my stresses with my whisk next time! 😉 cooking in general calms and balances me, but actively working out worries with whisking sounds like the perfect remedy for a bad day.

  5. Noticed your photo on FG and am delighted to see more beautiful shots. They are lovely. I really want to make a clafouti because I have seen so many of them on blogs. It does look delicious.

  6. I so agree – cooking is creation, it is life, it is love and probably most importantly, it is community building. There is of course food that does not fall into this category and you know it with every bite. When cooking is in your soul, your soul is in your cooking.

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