Quicktext hotel chatbot Cherry Clafoutis - Fauchon

Cherry Clafoutis

Frédéric Claudel reveals his gourmet recipe


for 6 people

  • Pitted cherries: 1kg
  • Sifted flour: 200 gr
  • Caster sugar : 80 gr
  • Melted butter: 80 gr
  • Fresh butter for mold: 10 gr
  • Whole fresh eggs: 4 units
  • Milk: 10 cl
  • Vanilla extract: 2 drops
  • Kirsch: 2 tablespoons
  • Brown sugar: 6 gr

Method of the recipe

  • Peel and pit the cherries, macerate them with kirsch
  • Butter the mold and keep it cool
  • Preheat the oven 180 degrees


  • In a bowl, place the sifted flour (make a well).
  • Add the powdered sugar, melted butter, beaten eggs and using a wooden spatula mix everything then relax as you go along with the warm milk. 
  • Pour the clafoutis into the mold and place all the cherries harmoniously.
  • Bake at 180 degrees (grid in the center) / 35 to 40 minutes

Little tip : Plant a point with a knife to check the cooking, if it comes out without a trace, the cooking is finished 

  • Once cooked, sprinkle with brown sugar all over the surface and caramelize during 3 minutes

bon appetit !