Provençal Cherry Clafoutis

It’s in Saint-Saturnin-Les-Apt, a small village located an hour from Aix-en-Provence, that the culture of “red diamonds” takes root. Crunchy and delicious, cherries arrive on our tables today in the form of a clafoutis. This typically Provençal dessert is simple, authentic and delicious!
By Justine Fiordelli

Serves 4

  • Time required: 50 min
  • Preparation time: 20 min
  • Cooking time: 30 min

Ingredients

  • 500g cherries
  • 4 eggs
  • 100g flour
  • 100g granulated sugar
  • 300ml milk
  • 1 vanilla bean
  • 30g butter
  • 1 pinch of salt

Method

Wash, wipe, de-stalk and stone the cherries. Butter a springform pan then pour in the prepared cherries. In a mixing bowl, add the eggs, then little by little the flour and the sugar. Mix everything together then add the milk and the vanilla bean, as well as a pinch of salt to bring out the flavors.

Pour the mixture over the cherries then preheat the oven to 180°C. When hot, place the clafoutis in the oven and leave to cook for 30 minutes.

Note: A cherry clafoutis is even tastier if it’s served after being left to cool slightly. And for the gourmets among you, it will only be more delicious served with a scoop of pistachio ice cream!

Provençal Cherry Clafoutis
Provençal Cherry Clafoutis

A typically Provençal dessert

Fotolia

Latest articles

Beauty break: how to fight jet lag?

Beauty break: how to fight jet lag?

Holidays mean travel, and they can also mean long flights. Discover L'Occitane's advice to feel great after spending time in the air. The secret to beating jet lag is revealed!
The right foods for a perfect tan

The right foods for a perfect tan

Holidays in sight? To start perfecting your suntan, L'Occitane has some tips for the best foods to help you achieve a gorgeous natural tan.
Provence Touch: great ideas for freshening up your decor

Provence Touch: great ideas for freshening up your decor

Does your home's look need a bit of freshening up? L'Occitane shares some practical tips that can make a big difference without having to change too much.