What is Cherry Clafoutis?

Cherry clafoutis is a dessert originating in the southern part of France, known as Limousin. It is traditionally produced with cherries, although other fruit can be used. The fruit is located at the bottom of the bowl safe in the oven. The simple dough is made and poured over the top of the fruit. The bowl is placed in the oven and cooked until it takes place, then sprinkled with confectionery and is served warm or hot.

The dessert dough is the basic flour, eggs and milk mixtures with the addition of sugar. Consistency may vary depending on the taste of the person producing cherry clafoutis. It can move from very stiff, such as traditional dough for cakes, to a very thin mixture. The results can range from a thick cake to a not completely solid filling, which is a cross between the cake and the pudding. They could be black cherries, sweet cherries or sour cherries. In the 19th century, cherryclafoutis was baked by the first ripe cherries of the season. As the time proceeded, it became a bowl that was made with any fruit at that time in the season.

Part of the food production is cooking a cherry container for cherry clafoutis. It should be baked in the same container in which it will be served. Classically it is a deep clay bowl. Such a bowl will help keep warm and brown the sides of the dessert. It is important to maintain heat after cooking to bring it to the table and serve while it remains hot, although some people prefer to serve only warm.

There are other options than a clay bowl for baking and serving cherry clafoutis. One is a cast iron pan. This is practical and still provides a nice presentation. The cast iron retains heat and keeps the dessert warm for a long time. An important aspect of cooking is to be filled with butter to help the brown cake, preventing it from holding and providing taste.

Clafoutis does not have to be made of cherry only. It can be made of almost everything that can be baked into the dough. Fruit like pears, fOs and plums are all favorite ideas. When Clafoutis is produced using a fruit other than cherry, it is sometimes called Flauggnarde instead of clafoutis, although the basic concept is the same.