Clafoutis cu cirese

Exista deserturi care nu au nevoie de ocazii speciale — le faci pentru ca e sezon de cirese, pentru ca bucataria miroase frumos si pentru ca unele retete simple sunt, de fapt, cele mai bune. Clafoutis cu cirese este exact unul dintre ele — un desert frantuzesc clasic, intre o clatita pufoasa si o budinca delicata, cu cirese care se scufunda in aluatul cremos si se transforma la cuptor intr-o minunatie aromata si absolut irezistibila! Clafoutis isi are originile in regiunea Limousin din centrul Frantei, unde se prepara traditional cu cirese negre intregi — samburii dau un gust subtil de migdale aluatului in timpul coacerii, iar textura ramane mai ferma. Varianta noastra adauga putina esenta de migdale care intensifica acea aroma subtila si transforma un desert clasic intr-unul cu adevarat memorabil! Se face surprinzator de rapid, cu ingrediente simple pe care le ai mereu in bucatarie — faina, oua, lapte, zahar si, desigur, cirese proaspete. Servit caldut cu un strop de zahar deasupra sau rece a doua zi, Clafoutis cu cirese este desertul pe care il faci o data in sezonul cireselor si pe care il astepti cu nerabdare tot restul anului!

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INGREDIENTE (pentru 6 portii)

Pentru clafoutis:

500 grame cirese fara samburi
100 grame faina
4 oua
100 grame zahar
300 ml lapte
20 grame unt
1 ml esenta de migdale CIO
1 priza de sare

Incepem prin a preincalzi cuptorul la 180°C. Ungem un vas termorezistent cu unt si tapetam cu 20 grame din zaharul extrafin — acest strat de zahar va crea o crusta usoara si caramelizata la exterior, una dintre caracteristicile unui clafoutis perfect. Repartizam ciresele fara samburi uniform pe fundul vasului.

Intr-un bol incapator amestecam restul de zahar, faina, ouale, priza de sare si laptele. Mixam energic cu un tel sau cu mixerul timp de aproximativ 30 de secunde pana obtinem o compozitie fina, omogena si fara cocoloase — textura unui aluat de clatite subtire. Adaugam esenta de migdale CIO si mai amestecam cateva secunde — parfumul care se ridica este pur si simplu divin! Rasturnaam compozitia uniform peste ciresele din vas.

Introducem vasul in cuptorul preincalzit la 180°C si coacem timp de 40 de minute, pana cand clafoutis-ul este frumos ruminit la suprafata, marginile sunt bine prinse si centrul se misca usor la atingere — exact cum trebuie sa fie!

Dupa ce scoatem clafoutis-ul din cuptor, presaram deasupra putin zahar si lasam sa se racoreasca. Servim caldut — cu un strop de frisca sau simplu, cat inca mai pastreaza caldura cuptorului — sau rece, a doua zi, cand aromele s-au intensificat si mai mult!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de clafoutis cu cirese, te invitam sa incerci si alte retete inspirate:

Orez cu lapte cremos cu capsuni marinate si sirop de soc

English version

Cherry Clafoutis

There are desserts that need no special occasion — you make them because it is cherry season, because the kitchen smells wonderful and because some simple recipes are, in fact, the very best. Cherry clafoutis is exactly one of them — a classic French dessert, somewhere between a fluffy pancake and a delicate pudding, with cherries that sink into the creamy batter and transform in the oven into something aromatic and absolutely irresistible! Clafoutis has its origins in the Limousin region of central France, where it is traditionally made with whole black cherries — the stones give the batter a subtle almond flavour during baking, while the texture remains firmer. Our version adds a little almond extract that intensifies that subtle aroma and transforms a classic dessert into one that is truly memorable! It comes together surprisingly quickly, with simple ingredients you always have in the kitchen — flour, eggs, milk, sugar and, of course, fresh cherries. Served warm with a dusting of sugar on top or cold the next day, Cherry clafoutis is the dessert you make once during cherry season and look forward to eagerly for the rest of the year!

INGREDIENTS (for 6 servings)

For the clafoutis:

500 grams pitted cherries
100 grams flour
4 eggs
100 grams sugar
300 ml milk
20 grams butter
1 ml CIO almond extract
1 pinch of salt

Preheat the oven to 180°C. Grease a heatproof dish with butter and coat with 20 grams of the sugar — this layer of sugar will create a light caramelised crust on the outside, one of the hallmarks of a perfect clafoutis. Distribute the pitted cherries evenly across the bottom of the dish.

In a large bowl mix together the remaining sugar, flour, eggs, pinch of salt and milk. Whisk energetically or use a mixer for approximately 30 seconds until you get a smooth, uniform batter with no lumps — the texture of a thin pancake batter. Add the CIO almond extract and mix for a few more seconds — the aroma that rises is simply divine! Pour the batter evenly over the cherries in the dish.

Place the dish in the preheated oven at 180°C and bake for 40 minutes, until the clafoutis is beautifully golden on the surface, the edges are well set and the centre moves slightly to the touch — exactly as it should be!

Once removed from the oven, scatter a little sugar on top and leave to cool. Serve warm — with a dollop of cream or simply as it is, while it still holds the warmth of the oven — or cold the next day, when the flavours have intensified even further!

If you enjoyed this cherry clafoutis recipe, we invite you to try other recipes for inspiration: Pancakes with poppy seeds and sourcherry sauce, Creamy Rice Pudding with Marinated Strawberries and Elderflower Syrup or Poached Pears in Mulled Wine with Roquefort.

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