Decadent Brandy-Infused Cherry Clafouti
Indulge in the exquisite flavors of this Decadent Brandy-Infused Cherry Clafouti, a delightful French dessert that marries the sweet-tart essence of fresh Bing cherries with the rich warmth of Napoleon French brandy. This dessert features plump cherries soaked in brandy, enveloped in a luscious custard batter, and baked to perfection for a light, airy texture. Perfectly sweet and incredibly satisfying, this clafouti is not just a treat for the palate but a feast for the eyes, elegantly dusted with confectioners' sugar and served warm. A versatile dessert ideal for gatherings, family dinners, or a cozy night in, the clafouti is as comforting as it is sophisticated.
8
Servings
448
Calories
11
Ingredients
Ingredients
dark sweet red cherries
4 cups (Fresh Bing or pitted)
brandy
4 tablespoons (French Napoleon)
fresh lemon zest
1 teaspoon (Zested)
jumbo eggs
5 (Brown)
dark brown sugar
3/4 cup (Packed)
unsalted butter
1 tablespoon (Room temperature)
heavy cream
1 1/4 cups (Unwhipped)
vanilla extract
1 teaspoon (Pure)
pastry flour
3/4 cup (Sifted)
fine sea salt
1/4 teaspoon (Fine)
confectioners' sugar
1 tablespoon (For dusting)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Lightly coat a 10-inch clafouti dish with cooking spray to prepare it for baking.
3
In a medium bowl, combine the fresh cherries, 3 tablespoons of brandy, and lemon zest. Toss the cherries gently, then cover the bowl with plastic wrap and chill for 1 hour. After soaking, drain the cherries and reserve the cherry juice.
4
In a large mixing bowl, use an electric mixer fitted with a paddle attachment to combine the eggs, room temperature butter, brown sugar, and the remaining tablespoon of brandy. Beat the mixture on medium speed until smooth, about 2-3 minutes.
5
Add the heavy cream, 2 tablespoons of the reserved cherry juice, and vanilla extract to the egg mixture. Beat until well combined and smooth. Remove the paddle attachment and gently fold in the pastry flour and fine sea salt until just combined, being careful not to overmix.
6
Spread the soaked cherries evenly into the prepared clafouti dish. Carefully pour the batter over the cherries, ensuring they are evenly distributed.
7
Place the clafouti dish on a baking sheet for easier handling, then transfer it to the preheated oven. Bake at 375°F (190°C) for 10 minutes.
8
After 10 minutes, carefully remove the clafouti from the oven and pour the reserved cherry juice over the top.
9
Reduce the oven temperature to 350°F (175°C) and return the clafouti to the oven. Bake for an additional 35 minutes, or until a knife inserted into the center comes out clean.
10
Allow the clafouti to cool for 20 minutes before slicing and serving. Dust with confectioners' sugar and drizzle with warm Fresh Cherry Sauce for an extra touch of elegance.
Nutrition Information
27g
Fat
34g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Brandy-Infused Cherry Clafouti?
It is a sophisticated French dessert featuring fresh Bing cherries soaked in brandy, baked in a rich custard batter for a light and airy texture.
What type of cherries are best for this recipe?
The recipe recommends using 4 cups of fresh Bing or pitted dark sweet red cherries.
Which brandy is recommended for the cherry soaking process?
Napoleon French brandy is recommended for the best flavor profile.
How long should the cherries soak in the brandy and lemon zest?
The cherries should be chilled and soaked for 1 hour before baking.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 448 calories.
What size baking dish is required?
A 10-inch clafouti dish is recommended for this recipe.
What are the initial and adjusted oven temperatures?
Preheat to 400°F (200°C), bake initially at 375°F (190°C), and later reduce to 350°F (175°C).
What kind of flour should be used?
The recipe calls for 3/4 cup of sifted pastry flour.
How many eggs are needed and what size?
The recipe requires 5 jumbo brown eggs.
What is the total baking time for the clafouti?
The total baking time is 45 minutes (10 minutes at 375°F and 35 minutes at 350°F).
How much fat is in one serving of this clafouti?
There are 27 grams of fat per serving.
Does this recipe use brown sugar or white sugar?
It uses 3/4 cup of packed dark brown sugar for a richer flavor.
How should the baking dish be prepared?
The dish should be lightly coated with cooking spray before adding ingredients.
What mixer attachment should be used for the batter?
An electric mixer fitted with a paddle attachment is recommended.
How much heavy cream is included in the batter?
The recipe uses 1 1/4 cups of unwhipped heavy cream.
Should the butter be melted or softened?
The butter should be at room temperature.
What should I do with the reserved cherry juice?
Mix 2 tablespoons into the batter and pour the remaining juice over the clafouti after the first 10 minutes of baking.
How do I know when the clafouti is finished baking?
It is done when a knife inserted into the center comes out clean.
How long should the dessert cool before serving?
Allow the clafouti to cool for 20 minutes before slicing.
What are the recommended garnishes?
Dust with confectioners' sugar and drizzle with warm Fresh Cherry Sauce.
What is the carbohydrate content per serving?
Each serving contains 34 grams of carbohydrates.
How much protein is in each serving?
There are 9 grams of protein per serving.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of pure vanilla extract is added to the batter.
What type of salt is best for this recipe?
The recipe specifies 1/4 teaspoon of fine sea salt.
How much lemon zest is needed?
You will need 1 teaspoon of fresh lemon zest.
Can I use regular all-purpose flour instead of pastry flour?
While pastry flour provides a lighter texture, all-purpose can be substituted, though it may be slightly denser.
Why is the baking sheet mentioned in the instructions?
Placing the clafouti dish on a baking sheet makes it easier to handle when transferring to and from the oven.
How much total brandy is used in the recipe?
A total of 4 tablespoons of brandy is used (3 for soaking, 1 for the batter).
Should the flour be folded in or beaten with the mixer?
The flour should be gently folded in by hand to avoid overmixing the batter.