For this new recipe, it's Valentin who suggested we make a cherry clafoutis. It was a great idea. I don't make many rustic desserts, and this delicious clafoutis makes me realize that's a shame. While I love elaborate pastries, I'm also delighted by simpler things.
This recipe for organic cherry and matcha clafoutis is very easy and quick to realise. The texture is perfect (especially after refrigeration), there are lots of cherries, and the organic matcha mixture is very flavoursome.
The recipe is for a clafoutis for 6 people. I used a 17 x 21 cm mould. Adjust the quantities according to the size of your mould if necessary.
Recipe for cherry and organic matcha clafoutis
- 1 organic whole egg
- 2 organic egg yolks (40g)
- 60g organic powdered sugar
- 5g of organic premium matcha
- 25g organic cornstarch (Maïzena)
- 40g of organic almond powder
- 150g organic heavy cream
- 150g organic whole milk
- Fifty fresh organic cherries
Recipe for cherry and organic matcha clafoutis
Start by whisking the whole egg and egg yolks with the sugar.
Add the cornstarch and organic premium matcha and mix well. The matcha must be thoroughly incorporated.
Then add the almond powder, followed by the thick whole cream and finally the whole milk.
Generously butter the baking dish and arrange the pitted cherries on the bottom. Pour the matcha clafoutis mixture over the top.
Add a few cherries on either side, this time without pitting or stemming them.
Bake the matcha cherry clafoutis at 180°C for 45-50 minutes. Check whether it is cooked by inserting a knife blade, which should come out dry when the clafoutis is cooked.
Let the matcha cherry clafoutis cool. Depending on your taste, a clafoutis can be enjoyed either at room temperature or cold after a few hours in the refrigerator. However, I strongly recommend eating it cold, as I found it to be better in terms of texture and I also found that the flavours were more developed.
Good luck!
Olivia is an enthusiast, she is 21 years old, she loves reading, yoga and pastries.
