Cherry Clafoutis Bars: the Recipe for a Delicious, Soft and Creamy French Spring Dessert!

Name: Cherry Clafoutis Bars: the Recipe for a Delicious, Soft and Creamy French Spring Dessert!
Total time: 1 h 15 min
Yield: 8 people
Ingredients: Pitted cherries, 600 grams; butter, melted, 30 ml; Eggs, 4; Milk, 240 ml; All-purpose flour, 100 grams; salt, 1/4 tsp; Vanilla Extract, 1/4 tsp; Sugar, 100 grams; Powdered sugar, to taste

Total time: 1h15min.

Difficulty: Low

Serves: 8 people

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By Editorial Team

Cherry Clafoutis Bars, or clafoutis aux cerises, is a typical French dessert originating from the Limousin area. Soft and fragrant, it is made with a dough similar to that of crepes, made with butter, eggs, milk, sugar and flour, enriched by the sweetness of cherries and decorated with icing sugar.

Very easy to prepare, Cherry Clafoutis Bars are the classic variant of this type of cake, which takes the name of "flognarde" when it is garnished with other seasonal fruit, as in the recipes for blueberry clafoutis and strawberry clafoutis.

What is Clafoutis?

Traditionally made during the cherry season, this dessert is prepared by baking fresh cherries in a custard-like batter. The name "clafoutis" derives from the Occitan word "clafir," meaning to fill, reflecting the method of filling the batter with fruit. While cherries are the classic choice, variations using other fruits like plums, apples, and blackberries have also become popular. Clafoutis began as a humble peasant dish, but over time, it has gained a beloved place in French cuisine and is enjoyed in many households and fine dining establishments throughout France and beyond. Its history reflects a deep appreciation for seasonal ingredients and the culinary creativity that defines French country cooking.

Tips for the Best Cherry Clafoutis Bars

Opt for fresh, pitted cherries when they're in season for the best flavor and texture. If using frozen cherries, ensure they are thoroughly drained and patted dry to prevent excess moisture from making the batter soggy.
Generously butter your baking pan before dusting it with flour. This not only prevents sticking but also contributes to a golden, slightly crispy edge that's highly desirable in a good clafoutis.
When mixing your batter, ensure it is completely smooth and lump-free after each addition. Starting with the wet ingredients (eggs, melted butter, vanilla, and sugar) before incorporating the dry (flour and salt) helps prevent clumping.
Arrange the cherries in a single, even layer at the bottom of the pan. This setup ensures every slice is studded with cherries and absorbs the juices they release, enhancing the overall flavor of the clafoutis.
Bake the clafoutis until it is just set and golden. The center should be slightly jiggly but not liquid. Overbaking can cause the dessert to become tough and dry, so keep an eye on it as it gets close to the 40-minute mark.
Allow the clafoutis to cool in the pan before slicing and serving. This resting period lets it set properly and makes it easier to cut into neat squares.
Dust with powdered sugar just before serving to maintain its pure white appearance. This not only adds a sweet finish but also enhances the visual appeal of the dish.
In the original recipe, Cherry Clafoutis is flavored with brandy. However, it is possible to replace the latter with Kirsch or Rhum. For a less strong flavor, you can omit the alcohol and use only milk.
You can make the mixture richer by replacing 100 ml of milk with the same amount of fresh cream.
If you love cinnamon, you can use it to garnish the cherries before placing them in the mold.

Should I Use Pitted or Whole Cherries?

Originally, clafoutis was prepared with whole cherries, without the stone removed. The reasons for this choice are controversial. In fact, some people think that whole cherries are simply more practical to add to the dough. Others, however, maintain that cherries cooked with the stone are able to release less water and give the preparation a particular, more intense flavour. We, however, prefer to use pitted cherries, ideal for fully enjoying this exquisite dessert.

Can I Use Frozen or Canned Cherries?

Certainly! If fresh cherries aren't available, you can certainly use frozen or canned cherries for your clafoutis. Frozen cherries work well; just ensure you thaw and thoroughly drain them to prevent excess moisture from affecting the texture of the dessert. Canned cherries are also suitable, preferably those canned in juice rather than syrup to avoid adding too much sweetness. Drain and pat them dry as well. Depending on the sweetness of the cherries you choose, you may need to adjust the sugar content in your recipe slightly.

Why Does my Clafoutis Feel Rubbery?

A rubbery texture in clafoutis can usually be attributed to overmixing the batter or overcooking the dessert. Overmixing introduces too much air and develops the gluten in the flour, which can make the texture dense and rubber-like rather than tender and custard-like. To prevent this, mix the batter just until smooth and no longer. Additionally, overcooking is another common culprit. Clafoutis should be removed from the oven while the center is just set but still slightly jiggly, as it will continue to cook slightly from residual heat once removed. If left in the oven too long, the eggs in the batter can overcook, leading to a firmer, rubbery texture rather than a soft, creamy consistency.

Can I Make This Recipe Ahead of Time?

Yes, you can make clafoutis ahead of time, which can be quite convenient when planning for gatherings or meals. However, it's important to note that while clafoutis can be prepared in advance, its texture is best enjoyed when fresh. If you do choose to make it ahead, bake the clafoutis and let it cool completely, then cover it and store it in the refrigerator. When you're ready to serve, you might want to gently reheat it in a low oven until just warm, which can help revive the soft, slightly custardy texture. Keep in mind that the texture might not be as delicate as when freshly baked, but it will still be quite tasty. Sprinkle with a little powdered sugar just before serving to freshen up its appearance and add a touch of sweetness.

More Clafoutis Recipes You Have to Try Right Now

Strawberry Clafoutis

Peach Clafoutis

Blueberry Clafoutis

How to Store Cherry Clafoutis Bars

To store Cherry Clafoutis Bars, let it cool completely after baking, then cover it tightly and keep it in the refrigerator for up to three days. The cool environment helps maintain its freshness while preventing it from drying out. If you wish to freeze clafoutis, wrap it securely in plastic wrap and then in foil to protect it from freezer burn. It can be frozen for up to one month. When ready to enjoy, thaw the clafoutis in the refrigerator overnight before gently reheating it in the oven. Keep in mind that while freezing can extend the life of your clafoutis, it might slightly affect the texture, making it a bit firmer than its original custard-like consistency. However, it will still retain much of its delightful flavor.