Monday, July 19, 2010

Cherry Clafoutis (Clafoutis Aux Cerises)


Have you ever been let down by a dessert that looked so good but didn't deliver at first bite? Well, I have, couple of times. And now, I can add Cherry Clafoutis* to that list.
*Pronounced "klah-foo-tee".


No matter how hard it tried to be photogenic for me, I still couldn't bring myself to like it.

When will I ever learn? I am not crazy for cherries to begin with. I don't dislike them, but I don't like them either. And I certainly don't like the taste of cooked cherries even more. If I had to eat a cherry, it would have to be in its fresh form and nothing else. So why on earth did I bake this clafoutis?

Because.

Because cherries, which happen to be in season now, look so good in desserts. They are in a midnight shade of scarlet, and glistening, and juicy ... and, and, and, they always provide the finishing touches! A cherry on a cake (wink wink). Besides, I saw some some mighty fine cherry desserts lately - see Linda's Rustic Cherry Tart, Shirley's Cherry Pie and Zurin's Cherry Cupcake Financiers.

You know, like when bootleg jeans were all the rage and everyone was wearing them? Gawd, Madonna totally rawked hers in her Don't Tell Me music vid. I tried on one wrong pair after another, hoping that the next one would be it. Of course I always went away empty-handed. Jeans aren't even my thang and bootlegs make me look ridiculous. What was I thinking?

So I'm gonna stop this futile search for the cherry dessert. I'll stick to durians or bananas or mangoes, thank you very much. They don't look so purdy, but heck, I like 'em. And that's all that should matter.

And so, I'll have to declare this Cherry Clafoutis a baking disaster because I didn't enjoy it at all. :( None of us at home did. :((

For what it's worth, read on for the recipe, from Joy of Baking. I reduced the cherries to only 250g. Thank goodness or it would have been a bigger waste of good money!


Wash the cherries.


Remove stems but not the stones, and place them all in a buttered dish. That's the traditional way of making clafoutis. The stones impart an almond-ish flavour to the overall taste. Apparently. What'ev. Cherry lovers, please don't stone me for my lack of enthusiasm (pun not intended).


Pour in the batter and bake as per instructions, and you'll get this:


Cooked cherries in a puffed custard cake. If you like it, good for you. It looked so promising, but ... oh well ... Clafoutis, not for me.


I like my flowers way better. :) They remind me of cherry blossoms.


And for those of you who have been asking for a peek into my "new" home, well, here's the corner where I sit and blog. And that's all you'd want to see anyway. The way my boys thrash their toys around, they make the apartment look like a war zone! ;)

42 comments:

  1. Wow, you really know how to sell yourself!! Actually, this looks beautiful! and your pictures are lovely. I have never had much luck with clafoutis, but this looks like it will work nicely.

    I know you don't like cooked cherries, but I made some fantastic frozen yogurt with pitted cherries very lightly poached in sugar syrup (just bring to a boil and cool). I tried it first with uncooked cherries and the poaching made a world of difference to bring out the full flavor of the cherries. Who knew?

    ReplyDelete
  2. Send it to me! I will like it!

    ReplyDelete
  3. How lovely! I will keep this recipe for summer.

    ReplyDelete
  4. I also just made a cherry clafoutis. I'd have to say it was OK, not great but still a little edible. I agree about cooked cherries, not so good. I decided I'll give the clafoutis a second chance... with a different fruit. I think your clafoutis looks great, anyway!

    ReplyDelete
  5. The clafoutis has never appealed to me either, no matter the fruit used in it. I'm sorry that you didn't like yours because it is a waste of ingredients when you don't like the end product. Nevertheless, you got some lovely photos out of them!!

    ReplyDelete
  6. LOLOL..this was too funny i have to comment. btw I love cherries (wink wink)..but I wont stone u cos ill have some stoning ot do soon. another cherry thang coming up. but jeans ...now htat I can relate to.

    ReplyDelete
  7. oh .. 4got to say that m glad the house is done... looks very very good from here. love thy mirror!

    ReplyDelete
  8. Finally I've found another baker who doesn't like cherries! And to think they're so photogenic;-- it's a conspiracy, I tells ya!

    Having said that, I've always been enamoured by clafoutis. Love how homely they look. Perhaps I'll try making one with peaches or nectarines :)

    ReplyDelete
  9. Looks good to eat but if cooked cherries are not your cup of tea, I wonder if other fruit would make a good substitute to go with the batter. I too prefer my cherries fresh.
    Btw, love your flowers and decor. :)

    ReplyDelete
  10. I made cherry clafoutis 2 weeks back and the post is scheduled for tomorrow.

    But I on the other hand, quite liked it, especially my kids. Maybe I used a different recipe that didn't call for butter and milk, but used loads of cream, and had less flour and more eggs than Joyofbaking's recipe. Initially I wanted to try her recipe, but after comparing with the recipe I then used, I found I'd prefer cream over milk. Mine tasted pretty rich, and tasted like a soft kuih.

    ReplyDelete
  11. would love to see your kitchen

    ReplyDelete
  12. Jess, Mem, ovenhaven busygran: Good to see that I am not the only one who's lukewarm about cherries. Heh.

    Wendy: Your recipe sounds better.

    Anon: No, you wouldn't. I didn't renovate it. It's very very old and untidy! LOL.

    ReplyDelete
  13. I've never made a clafoutis because I don't eat cherries. Though I buy them by the kilo for the family when they are in season.

    But a clafoutis does usually look so pretty. Just for that one will have to make it at least once :-).

    ReplyDelete
  14. Cherries are my favourite! Send some to me!!
    Love your pictures in this blog, especially the one with the clafouti on the board, napkin by the side, and mugs and blossoms in the background. It's picture perfect!

    Don't give up on clafoutis. Perhaps you'll introduce Durian Clafoutis to the French one day :)

    ReplyDelete
  15. yes, stick w/ durians! hehe.photos still look great though!

    ReplyDelete
  16. I know what you mean, that's why I still haven't made a cherry dessert. I love fresh cherries, hate candied cherries, and anything cherry flavoured, they all taste like medicine for some weird reason.

    ReplyDelete
  17. Hi Ju
    I really appreciate your honesty -I am also not a fan of cherries - but I do have to say, I am sure many people would disagree with you about this dessert not cutting it - because it LOOKS GORGEOUS!

    ReplyDelete
  18. I'm not a big fan of clafoutis either. But bake me a cherry pie, that's the best! ;)

    ReplyDelete
  19. NEL: Durian Clafoutis! Now, we're talkin'!!

    ravenouscouple: Yeah, durian rules! Heh heh!

    pigpigscorner: You hit the nail on the head! The cherries tasted like cough syrup!!! I was wondering why it was such a familiar, yucky taste. Thanks for solving the "mystery".

    ReplyDelete
  20. I love fresh cherries but never like cook cherries either. They kind of remind me of cherry flavor cough syrup which I hate. Like you I will stick to durians and mangoes. Too bad we can't get good durian here :(

    ReplyDelete
  21. Hi Ju, I jumped on the cherry wagon again but did have a hard time trying to find an interesting recipe.I still think Cherries are best used for tarts or pies...try it out.Thanks for the shout out.

    ReplyDelete
  22. I like clafoutis, but I always add almond extract to mine. I think of it more like a breakfast than a dessert though. It's not very sweet, and I like its egginess.

    ReplyDelete
  23. I used cherries for my recent baked of fruits pastry cake and is true that among the 3 fruits that I used, cherries tasted so so only, I stil prefer to eat them in fresh. But the look of your cherry clafoutis still looks tempting.

    ReplyDelete
  24. i really like fresh cherries and also fresh cherry clafoutis. but I like your honesty. there are different tastes and products not everybody like. and by the way. wonderful pictures of your blogging zone...

    ReplyDelete
  25. LOL! I love how you dissented here ... Felt like you were talking to me as I read along! Haha!

    Ah ... No wonder. Perhaps, the recipe itself isn't the best. It's not your fault. We gotta believe in ourselves that we can cook/bake; however, when things aren't well received, we gotta say that the end products don't suit the palate of our taste testers. You're doing very good, Ju.

    Agree with Wendy, I believe clafoutis made with heavy cream instead of milk and butter is far more superior. I love how mine turned out, so was my family friends back in the States. I made mine butterless and with heavy cream, no milk. Here's my clafoutis aux fraises from Dorie Greenspan's "Paris Sweets":

    http://dodol-mochi.blogspot.com/2009/08/clafoutis-aux-fraises.html

    Anyway, don't let this bring you down. It's part of our baking journey. Keep up with the fab work! Your food photography is stellar!

    ReplyDelete
  26. Ju, it looks really good to me tho. Thanks for sharing your verdict, i think i will go for blueberry then.
    The more i look at your pics, the more i wish for a DSLR lol. However, must credit to your beautiful taste & great photography skills. Thumbs up Ju!
    Yes, more pics for your beautiful nest :)

    ReplyDelete
  27. Ju for someone who did not enjoy the "fruits" of your labor, those are magnificent pics! I will let you in on a little secret...my kids do not like cherries...If I served the clafoutis to them with pits in the fruit...forget it...
    Some you win and some you lose...
    Thanks for the mention of my cherry tart...
    L~xo

    ReplyDelete
  28. Gert: Hi-5!

    Shirley: No you did not! Another cherry dessert?! ;)

    Anja: Thank you. I saw your photos too, and they were gorgeous!

    Pei-Lin: Thank you, sweetie. I'm going to check out your link right after this.

    Jess: Thank you for your kind comments. You're doing very well yourself. If you can, get a DSLR. ;) Hope the blueberry version works out for you!

    ReplyDelete
  29. Ju for a failed baking project your product sure looks AMAZING! If only my failures looked that pretty!
    And I love the cozy corner already =)

    ReplyDelete
  30. Linda: You are most welcome, my dear friend. :) It's so true what you said, win some lose some.

    Clare: Thanks, my dear. That's why it was so disappointing ... the look and the taste just didn't gel. :( Yeah, that corner is where I get my "inspiration" to blog. LOL.

    ReplyDelete
  31. oh - you so made me laugh !

    The pictures are beautiful. I love cherries of any way shape or form - most especially fresh.

    The pictures definately make it look tempting and I may need to try it anyway..... :-P

    ReplyDelete
  32. Haha, I like my cherry fresh, not cooked either.

    ReplyDelete
  33. The cherry pie looks fantastic and the peek to your home looks very very nice too. Very elegant.

    ReplyDelete
  34. I recently made a chocolate version of the Japanese Cotton Cheesecake from your site and it was fabulous! Thanks for the recipe.
    Your clafoutis looks gorgeous. I wasn't a big fan of cherries too but am a recent convert. So much so that I posted 3 cherry desserts in a row including a Cherry Amaretto Clafoutis Tart with Almond Praline and another that uses uncooked cherries in case you're interested.

    ReplyDelete
  35. If you like other berries more than cherries, you could try this muffin tin mixed berry clafoutis I just made:
    http://www.muffintinmania.com/2010/07/clafoutis-with-mixed-berries.html

    ReplyDelete
  36. Ju, I had bought fresh cherries 2 weeks back and wanted to make this dessert as well. I'll probably give this a miss and settle for a baked cherry pie or financiers instead. Great pics and how did the renovation go ... am keen to see some pics of your new kitchen.

    ReplyDelete
  37. Your cherries look so sweet and lovely. I have similar experience with making cherry clafoutis before.

    Clafoutis is my French mom-in-law's favourite 10-minute quick dessert, and she uses a kind of small sour berries from her garden (too sour to eat on its own) to make the clafoutis. The sourness goes very well with the sweetness of the batter.

    Suggest you try using apricot, it works well for me.

    ReplyDelete
  38. I think I must disagree with you for the first time ever! : ( I adore cherries - fresh and cooked - and I would have loved this dessert. I'm so sorry it didn't work for you! I love your blogging corner. (And I kind of hate jeans too.)

    ReplyDelete
  39. Lovely flowers, a lovely mirror & a grand cherry clafoutis!!

    Stunning & appetzing picture too!

    MMMMMMMM,...!!! Kisses from Brussels!

    ReplyDelete
  40. We love clafoutis but it is more like a baked pudding then a cake. And we are a pudding loving family!

    Gorgeous photos as always!

    ReplyDelete
  41. Hey Ju, I just posted a Cherry Pie and it's really good. Thought you might wanna try it since u've had not too good experiences with cherries ?

    ReplyDelete
  42. Hello Ju
    I chanced upon your blog while searching for ways to cook cincalok. It's a shame that your experience w/ clafouti aux cerises was not good. But after looking at the recipe from Joy of Baking, I could understand why. The cherries shouldn't be cooked first. You put them on the dish and pour the batter over. Clafouti aux cerises is one of the easiest French desserts to do. We use the sour cherries (cerises aigres)from the garden and they taste really better in the clafouti. I tried apple instead of cherries and the result is quite good. Your blog is lovely. Cheers from a Frenchman's wife

    ReplyDelete