For this new recipe, it was Valentin who suggested we make a cherry clafoutis. It was a lovely idea—I rarely make rustic desserts, and this delicious clafoutis made me realize what a shame that is. Much as I love elaborate pastries, I am equally delighted by simpler things.
This organic cherry and matcha clafoutis recipe is therefore very easy and quick to make. The texture is perfect (especially after a spell in the fridge), there are plenty of cherries, and the matcha batter is wonderfully flavorful.
The recipe is for a clafoutis serving 6. I used a 17 x 21 cm baking dish. Adjust the quantities as needed to fit the size of your pan.
The organic cherry and matcha clafoutis recipe
- 1 organic whole egg
- 2 organic egg yolks (40g)
- 60g of organic granulated sugar
- 5g of organic premium matcha
- 25g of organic cornstarch (Maïzena)
- 40g of organic ground almonds
- 150g of organic thick full-fat crème fraîche
- 150g of organic whole milk
- About fifty fresh organic cherries
Organic cherry and matcha clafoutis method
Start by whisking the whole egg and the yolks with the sugar.
Then add the cornstarch along with the organic premium matcha and mix well. The matcha must be perfectly incorporated.
Next, add the ground almonds, then the thick full-fat crème fraîche, and finally the whole milk.
Generously butter the baking dish and arrange the pitted cherries in the bottom. Pour the matcha clafoutis batter over the top.
Add a few more cherries here and there, this time unpitted and with their stems on.
Bake the matcha cherry clafoutis at 180°c for 45-50 minutes. Keep an eye on it while baking by inserting the blade of a knife—it should come out dry when the clafoutis is cooked through.
Let the matcha cherry clafoutis cool. Depending on preference, clafoutis can be enjoyed either at room temperature or cold after a few hours in the fridge. That said, I strongly recommend eating it cold—I found it better not only in terms of texture, but I also found the flavors more developed.
Happy baking!
Olivia is passionate—she is 21 years old and loves reading, yoga and baking.
