Clafoutis d'Albi

Introduction to Clafoutis d'Albi

Clafoutis d'Albi is a classic French dessert originating from the Limousin region, known for its sweet blend of cherries encased in a flan-like batter. The name "clafoutis" comes from the Occitan word "clafotis," which means "to fill." Traditionally, this dish is specifically made with dark, black cherries; however, variations with other fruits sometimes take the name "flognarde." Clafoutis embodies the rustic charm of French country cuisine and is often a favored dessert during cherry season.

History of Clafoutis

The history of clafoutis dates back to the 19th century when it was first noted in the region of Limousin in France. Cherries have been cultivated in France since medieval times, and this dessert utilizes them beautifully. Clafoutis gained popularity due to its simple preparation and delightful contrast of flavors and textures. Typically baked during the summer months when cherries are in abundance, this dessert was a staple at family gatherings and celebrations.

Ingredients for Clafoutis d'Albi

• 1 pound of fresh cherries, pitted
• 3 large eggs
• 1 cup of milk
• 1/2 cup of all-purpose flour
• 2/3 cup of sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• Butter for greasing the baking dish
• Powdered sugar for dusting

Preparation of Clafoutis

Before you begin the preparation, make sure all your ingredients are at room temperature to ensure a smooth batter. Preheat your oven to 350°F (175°C) so it’s ready once your clafoutis is prepared.

Step 1: Preparing the Baking Dish

Grease a round glass or ceramic baking dish (approximately 9 inches in diameter) with butter. This will prevent the clafoutis from sticking, making it easier to serve.

Step 2: Preparing the Cherries

Wash and pit the cherries. You can use a cherry pitter or slice them in half to remove the pits. Arrange the cherries in a single layer on the bottom of the greased baking dish.

Making the Batter

Step 3: Mixing the Dry Ingredients

In a medium-sized bowl, whisk together the flour and salt. This will help distribute the salt evenly, ensuring the batter is well-seasoned.

Step 4: Beating the Eggs and Sugar

In a separate large bowl, beat the eggs with the sugar until pale and thick. This step is crucial as it will contribute to the clafoutis' light texture.

Step 5: Combining the Ingredients

Gradually add the flour mixture into the egg mixture, whisking constantly to avoid lumps. Slowly pour in the milk and add the vanilla extract, continuing to whisk until you achieve a smooth, homogenous batter.

Cooking Process

The art of cooking a clafoutis lies in the balance between a firm yet creamy texture. Follow these steps for a perfect bake:

Step 6: Pouring the Batter

Carefully pour the batter over the cherries in the prepared baking dish. The cherries will create pockets of juicy sweetness amidst the custardy batter.

Step 7: Baking the Clafoutis

Place the baking dish in the preheated oven. Set the timer for 35 to 40 minutes. The clafoutis should be golden on top, and a knife inserted into the center should come out clean.

Step 8: Cooling

Once baked, remove the clafoutis from the oven and let it cool for 15 to 20 minutes. This rest period allows the dessert to firm up slightly, making it easier to slice and serve.

Serving Suggestions

Clafoutis d'Albi can be enjoyed warm or at room temperature. Dust the top with powdered sugar just before serving for an added touch of sweetness and elegance. It pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. For a deeper insight into its flavors, enjoy it with a glass of fruity dessert wine or a light cider.

Whether served at a casual family meal or a sophisticated gathering, clafoutis brings a slice of French tradition and charm to your table. Its simplicity and flavor are the perfect embodiments of a dessert that stands the test of time.