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Tuesday, July 20, 2010

Cherry Clafoutis

 A not too stale post, did this less than 10 days back. haha.

I’ve never thought of making clafoutis until I saw on Gourmet Baking . Her clafoutis looked so good. So, I googled for more recipe, but still I went back to hers cos it has cream and less flour, something that I prefer. One blogger, Ju just made a cherry clafoutis, posted it yesterday, but she didn't like it, but she used another recipe of which lost to this recipe during decision making time, simply because the recipe she used used only milk and this one uses cream and heck lot of it. Intuition tells me cream taste better than milk, and better not risk wasting those precious cherries. And custards with less flour always taste better than more, I'd rather have softly set custard than hard custard. So, I made the choice to use this recipe, and am glad I did not use JoyofBaking's after reading her post.

Although traditional clafouti/clafoutis will require the cherries to be left unpitted, so that the seeds will release flavor into it, I chose to remove the seeds. I have 2 toddlers, you see and they’ll be definitely eating this. I don’t have a seed pitter (you can easily get this at crockery shops, ask for those things used to remove red date seeds, they are the same as a chery pitter), so I used chopsticks to poke out the seed w/o damaging the whole fruit.

To pit the cherry using a chopstick, first, make a small incision (with a knife) at the bottom of the cherry, directly the other side from the stem. Poke the chop stick in, you’ll feel something hard. Push it firmly but gently, so that you won’t squash the fruit. Then remove the chopstick and push from where the stem was. Finally go back to the bottom of the fruit and push the seed out. Perfect pitted cherries using common household utensil!!!!!

I reduce the recipe to only 1/3 and I could fill up my small heart shaped baking pan (from Daiso)

65gm whipping cream
35gm milk
½ empty vanilla pod (I always keep the scraped pods for times where only a little bit of vanilla is needed), or use 1/8 of a unscraped pod
17gm or 1 ½ Tbsp sugar
1 egg
23gm or 3 Tbsp all purpose flour (sift before measure)
1 tsp Grand Marnier or Kirsch(optional)
A few fresh cherries, pitted or unpitted.
Icing sugar for dusting

1. Preheat oven to 160/180C
2. Heat milk, cream and empty vanilla pod into a small saucepan and bring to boil on the lowest heat. Put in sugar to melt. Set it aside to cool down.
3. Meanwhile, beat the egg in a bowl.
4. Fish out the vanilla pods and pour the cream mixture into the egg. Whisk to combine.
5. Put in flour and whisk to combine.
6. Put in liquer and stir.
7. Pour into a shallow baking dish. (no need to grease, it comes off nicely)
8. Put in pitted cherries and bake for 30 minutes until surface of the clafoutis is golden.
9. Dust with icing sugar.

How does a clafoutis taste like???? Kuih bakar/bengkang, western version with fruits and milk. Haha!!!!
Well, it is similiar, look at the ingredients, what was coconut milk was replaced with milk and cream. What has been pandan was replaced with vanilla, the rest, was pretty much the same, method is also the same. But because this recipe contains less flour, it has the tendency to puff before it even browns. I did this twice and the 2nd time around, I tried not to incorporate too much air in, but it still became a balloon. Nevermind, as long as the taste is good, who cares if its got wrinkly skin.

Actually I quite like it. Will try a blueberry version, but that will not be a clafoutis.


  1. saw this on little teochew too! nice nice .. oh btw i've fixed the feed, so just resubscribe, shud be fine..

  2. Certainly looks like a good dessert! Seems easy to do except for the cherry part. Anyone knows where to buy ready pitted fresh cherries? :)

  3. Hahaha...can always count on you to come up with resourceful and clever ways to do things. I have a cherry pitter and find it very useful :) I am not a big fan of Clafoutis - maybe because of the cream and milk used but anything your kids devour, I believe is good stuff!

  4. Busy gran,
    I don't think you'd like to buy them pitted from the supermarket. The exposed flesh...

    Anyway, you can just leave the seeds on, they'll leave a nice aroma to your clafoutis.
    I have toddlers, which is why I insist on removing them.

  5. Shirley,
    I used to have one too back at my mom's place, we use it to pit red dates. And I never knew it's a cherry pitter until I googled for it few months back. I only thought it was a red date pitter. It's the pitter that inspired me to use chopsticks to poke the seed out, but I think I should buy a pitter now, since I'm getting lazy to remove date seeds for my soups.

  6. Wendy, I can always learn something when visit your blog. Your Clafoutisn looks as tempting as little teochew!

  7. this sound new to me, but not too sure my kids will like this or not, lets keep in KIV first.

  8. I've just bought some fresh cherries too! And they ARE expensive!! RM10.90 for just 200 or 250gm...You sure choose expensive recipes huh?

  9. Jess,
    Actually Ju's clafoutis looks nicer, cos her surface is flat and mine is puffed and wrinkled.
    Yeah, it's new to me too, actually.

  10. Sonia,
    This recipe I used, tasted like kuih, and it's not too hard, like kuih bakar.
    If your kids like the texture of kuih bakar, they should be ok with this.

  11. Mel,
    The last time I met you, you were already feeding your elder baby bear with cherries, and they were definately more expensive than now.
    That time I've not even bought one punnet before, cos it was so expensive.

    Hahaha, I didn't choose expensive stuff to make, I chose new stuff to make. Clafoutis is new to me.

  12. Looks sweet and very enjoyable! You took some excellent pictures!

  13. Hey Wendy, I think I would eat the 'kuih' and cherries separately from now on. ;) I do think your recipe is better.

  14. So pretty. ;) I had a batch of cherries the other day but just ended up eating it by itself, haha! But your clafoutis looks tender and nice.;)

  15. gorgeous looking cake! love how the cherries burst when baked.

  16. Ju,
    Hehehe. It is a bit dissapointing actually when such a pretty dessert tasted in such a way that we didn't expect it to be.
    Cherries actually tasted better fresh than baked, but haha, I'm curious about other cherry bakes, but better leave those to next year.

  17. Bee,
    Yeah, this recipe yields a tender clafoutis.
    You like cream, right? So do I, which was the reason I chose to try this recipe.

  18. Bakies,
    This is more like a baked desset or fruit breakfast.
    Cherries are cheap there, why not try this?

  19. You are very resourceful. Using chopstick to remove the pit. We have loads of cherries now but like Ju I prefer to eat it fresh rather than bake/cook ones. They kind of remind me of cherry flavor cough syrup which I hate.

  20. One of my friend baked this last week but she used canned pitted cherries. I think fresh cherries tastes better.

  21. I have never tried this too. Perhaps will attempt it. What a coincidence, I have 3 blogs that I am following and all of you done nearly the same thing.

  22. Gert,
    Oh, how I hate those cough syrups and cherry flavoured instant jellies. But somehow this didn't have that taste. Could it be the type of cherries that I used were different?

  23. Anncoo,
    Canned ones eh.. then it will be very mushy. Fresh one were still sturdy when baked, they are soft, but not all that mushy, unless you press it down with a fork.

  24. Edith,
    It's cherry season now and what are you waiting for? It's not here all year round!!!

  25. Firstly, thanks for the cherry pitting tip! Gonna put that to use. =)

    Yea, I read Ju's too. I made mine with strawberries though last year. ( But the custard was in a tart. Yes, gotta agree with you. The one made with heavy cream is def more superior.

    Oh, btw, just replied to your email lar ... Check it bor ... So sorry for the late reply lar ... Been so busy and tired ... T_T ... When can I see Lyanne again?

  26. I've not tried this before, wonder how it taste like.

    I'm a cherry person, but not in bakes. I rather eat them on their own ;-)

  27. lol always choose the recipe with the most fats!

  28. waaaa the way u remove the seed -- very brutal. i likey AHHAHAHAHA

  29. The inside of your clafoutis is gorgeous!! Great tip on pitting cherries, now I don't have to buy a cherry pitter. Thanks!

  30. PeiLin.
    checked the mail. Not sure if you'll be seeing Lyanne or Lydia this time :)

    BTW, maybe I tell you that what you made is a flaugnarde. It's the same batter, but when it's not made with cherries, it's called a flaugnarde. I only knew about it after reading Wikipedia.

  31. Chocolate Shavings,
    Yeah... taste soft, with a nice hint of cream

  32. Blessed Homemaker,
    Taste like kuih loh, angmoh kuih. hehehehe.

  33. Pigpigscorner,
    True true.. the one with most fats always come out great. hehehehe.

  34. Manglish,
    Yeah, I am Wendy, the Cherry Impaler.
    So, don't mess with me.

  35. Jess,
    Thanks. I'm glad I helped you save a few pennies.

  36. Wow, this one looks really nice and sweet for a treat...I'll definitely give this a try...thanks Wendy for sharing ;)

  37. Really? I don't even remember anything of that now...just can recall vaguely about the venue and how we were seated.
    If I had cherries, then that should be the second last time I bought them, coz I don't even remember when was that, let alone how much it cost...not good with figures la...(last year I definately didn't buy any)
    Anyway, glad to learn about so much "foreign" stuff from you...clafoutis...hummingbird cake... galette...and the "Dulce The Leceh" thingy...and what else? I'll definately try some of these when my kids are bigger :)

  38. I've always wondered what clafoutis tasted like, and I think I've finally figured it out thanks to your kuih bakar comparison! :P

    I'm not a fan of cherries, but yours look really pretty :)

  39. Ovenhaven,
    Haha. Well, I knew how a dessert that looked so pretty might entice many thinking of trying to make. So before that, let me warn them of the texture. Cos it's not cake like, but kuih like. So those people will not be let down and be dissapointed. I was surprised when I ate my first spoon of it, but come to think of it, eh, the ingredients and method and taste are all similiar to kuih bakar. And I quite liked it.

  40. Beautiful dessert! I love the heart-shaped dish :D

  41. Wendy, when I made mine back then, I googled and found there's such a thing called "cl-afoutis aux fraises/strawberry clafoutis" ... So, I thought it'd be legitimate to call mine as such. Actually, you can fill in the blank: clafoutis aux __________. Really! Clafoutis, for the purists, is only made with bing cherries of course. Not for me! I just use whatever that are within my reach. =)

    Nah, I don't think mine is qualified to be called "flaugnarde." The fruit I used here isn't listed there either! So, now what!? It's neither clafoutis nor flaugnarde. It's strawberry flan tart! Haha! Well, I'm still gonna retaining the name "clafoutis aux fraises" anyway. The recipe is from Dorie Greenspan's "Paris Sweets." (One of my fave and most utilized cookbooks to date! Highly recommended. Tell your family to lug it back for you from Dallas. Hahaha!) In the book, it's made with dark cherries; hence, "clafoutis aux cerises." Since strawberries were all that I had, I changed it; hence, the new name. Baking la Clafoutis in a tart is an innovative approach by Patisserie Mulot. For me, I prefer to serve mine this way. Crustless one is like a flan to me, or custard with fruit. Just my two cents.

    OK, I shall stop being long-winded. You know you made me lose my focus at work today!? LOL! I'll reply to your email the soonest I can. Not now, though.

    Take care, buddy! Hope my Kuala Kangsar trip can be realized ... so that I can cook/bake with at your mansion/super-sized kitchen soon ... LOL! =D

  42. Mary,
    I loved the dish too, bought it cos it was heart shaped.

  43. Pei Lin dear,
    The such and such fruits listed in Wikipedia were just examples of variations la, it says when other fruits are used, it is called a flaugnarde.
    Now this is taken from Wikipedia's flaugnarde page, :" Similar to a Clafoutis which is made with black cherries, a Flaugnarde is made with apples, peaches, pears, plums, prunes or OTHER FRUITS"'s your blog la...

    Wah.. not supersized la, maybe 15X17 feet only la.

  44. Wow, beautiful lay out. Thanks for the tips on how to pit the cherries.

  45. Very sweet and beautiful dessert. Thanks for the clear explanation on how to pit the cherry. It indeed very useful.

  46. This is just absolutely BEAUTIFUL!

  47. Hey Wendy, how was it? I mean the clafoutis! I actually wanted to try it out that day when I saw this at Joe Pastry site but not sure if my kids will like it because of the texture. It actually looks like our local kuih texture hor!
    Greetings, Kristy

  48. Irada,Home Kreation and Happy Flour
    Thanks for the kind comments

  49. Kristy,
    From my comparison of it to kuih bakar/bengkang/bingka gandum, the texture is actually similiar.

    For me, I quite like this baked dessert, so did my my girls. But it's up to the individuals la. But do take the recipe with cream, it's definately better than with plain old milk.


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