The preparation technique of this “puff” is slightly different from that of the French clafoutis – the butter, flour, milk and egg yolks are cooked together and whipped egg whites are folded into the mixture, which gives the pastry a puffy and airy texture.
Molly Bar David, author of “The Folklore Cookbook”, writes “This puff is very light but also nutritious. In Switzerland it is very common and is served on Rosh Hashanah. This German dish has no symbolic value except that it is extremely tasty and easy to prepare during the cherry picking season.”
Ingredients for Cherry Clafoutis
- 3 cups (720 ml) milk
- 1 cup (140 grams) flour
- 4.25 oz (120 grams) butter
- ½ cup (100 grams) Sugar
- 1 heaping teaspoon cinnamon
- 4 eggs separated
- 3 cups cherries pitted
1. In a medium pan or pot over medium heat, make the base for your roux: melt the butter and add flour while whisking quickly.
2. Slowly add milk, while whisking continuously, until a uniform and smooth mixture is obtained. Continue to beat the batter over a medium flame until it thickens. Remove from the heat and cool slightly until the mixture is lukewarm.
3. Add egg yolks, cinnamon and half the amount of sugar and mix to incorporate.
4. Heat the oven to 355F degrees (180C) and grease a square 8.5 inch (22 cm) pan, and line with parchment paper.
5. Beat the egg whites with the rest of the sugar and a pinch of salt in a separate bowl until fluffy and stiff.
6. Gently fold the whipped whites into the butter) mixture. Add cherries, mix gently and pour into the mold. Transfer to the oven and bake for about 18 minutes or until the surface is golden.