This classic French pastry will have your breakfast friends feasting not only the amazing sweet creamy dish, but also on your pastry talents. Like most French pastries, calfoutis is decadently rich and loaded with all the forbidden things we want to eat but are shamed into rejecting. Well reject no more. This recipe came to me from a Micheline 2 Star pastry chef in France who recommends keeping the pits in the cherries to keep the juices from running all over the dish. That means you have to serve this with a warning not to chew. Also, you need to let this cool before serving because the pits stay hot for a long time.
Ingredients
- 500 g Black Cherries – not pitted – ~1 lb
- 200 g Eggs – 4 eggs
- 50 g Egg Yolks – 2 egg yolks
- 300 g Heavy Cream – 12 oz
- 175 g Sugar – 1 cup
- 85 g Almond flour – 2/3 cup
- 30 g Corn Starch – 8 tsp
- 0.25 Vanilla pod – 0.5 tsp vanilla extract
- Butter for greasing mold
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Mix the corn starch with the almond flour.
- Whisk eggs, yolks and vanilla
- Add the sugar and integrate.
- Add the almond flour mixture.
- Pour in the heavy cream and mix with a spatula.
- Butter a mold (souffle dish).
- Pour in the batter and add the cherries
- Chill in fridge for a minimum of 2 hrs but overnight is best.
- Preheat oven to 300F (150 C).
- Bake 40 to 50 mins until the batter is firm and the top is golden brown.
- Let cool for at least 20 mins before serving. You can let it cool down to room temp. or serve cold.
