Cherry Clafoutis
A Classic French Dessert Made Simple, Sweet Cherries Baked in Custard
Clafoutis (pronounced kla-foo-TEE) is a rustic baked dessert that hails from the Limousin region of central France. Traditionally made with whole, unpitted black cherries (yes, really!), the pits were believed to add a subtle almond flavour during baking. Thankfully for our dental safety, the modern version skips that step, and we’re not mad about it.
This simple, custardy dish sits somewhere between a flan and a pancake. It’s delightfully soft in the middle with just the right amount of golden puff on top. And while cherries are the classic choice (and the most delicious, if you ask me), the same batter can be used with other fruits like apricots, berries, or even pears.
Enter the Thermomix. This recipe becomes almost too easy. A quick blitz of the custard, pour it over the cherries, bake, and voilà! You’ve just made a French dessert that feels much fancier than the effort required. No pastry. No layering. No stress.
Serve warm or at room temperature with a dusting of icing sugar, a dollop of crème fraîche, or a drizzle of cream. Perfect for lazy summer dinners, brunch with friends, or anytime you want to feel just a little bit Parisian at home.
Bon appétit!
Our French recipe collection is growing rapidly following my trips, make sure you check out the following:
Tenina’s Doughnuts (French Crullers)
Slow Cooker French Chicken Soup
Mouclade~French Mussels in Creamy Curry Sauce
Brioche French Toast with Swiss Meringue
Langues de Chat Dessert Biscuits
Need
- 200 Grams raw sugar plus some more for topping
- 1 lemons zest, finely grated
- 3 eggs large
- 1 Tablespoon vanilla bean paste BUY
- 250 Grams whole milk BUY
- 150 Grams bakers or strong flour BUY
- 100 Grams butter melted BUY
- 400 Grams pitted fresh cherries or 500g strained and drained jarred cherries
- Ten Times sugar (icing sugar) to dust Recipe
- Perfect Whipped Cream to serve Recipe
Do
- 1
Preheat oven to 170ºC. Butter a shallow pie dish or baking dish and set aside.
- 2
Place 200g sugar and lemon zest into the Thermomix bowl and mill 10 sec/speed 10.
- 3
Add vanilla, milk and flour and beat 10 sec/speed 8. Scrape down sides of bowl.
- 4
Add melted butter through hole in lid, whilst blade is turning, 10 sec/speed 4. Rest batter for about 30 minutes before proceeding.
- 5
Pour batter into prepared pie dish.
- 6
Gently place fruit on top of batter. Sprinkle generously with a little additional raw sugar.
- 7
Cook for approximately 30 minutes then turn heat down to 150°C.
- 8
Cook a further 15 minutes or until the wobble is very slight.
- 9
The batter will sink once you take it out of the oven, but that is perfect as that is how you will see the beautiful fruit on top. You could dust with icing sugar if you wished. If you wish the fruit to stay higher in the batter, dust it with some flour before adding to the batter.
- 10
Cool slightly but best served warm with whipped cream or vanilla ice cream.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
