Clafoutis aux cerises

Clafoutis aux cerises

By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.


You'll need

  • 500 g cherries, 2 eggs
  • 80 g sugar, 15 cl milk
  • 15 cl heavy cream, 40 g flour
  • 30 g almond powder
  • 1 vanilla bean, 15 g butter
  • 10 g sugar for the pie dish, fleur de sel
Whisk the eggs and sugar in a stainless steel bowl, then add the flour, the almond powder, and the split and scraped vanilla bean.
Gradually add the milk and heavy cream and whisk until smooth. Let sit for 1 hour in the refrigerator.
Wash your cherries and remove their stems. Do not remove the pits or the cherries will lose their juice while cooking.

Preheat your oven to 180°C. Coat a pie dish with butter + sugar, then arrange the cherries on the bottom and cover with the clafoutis mix.
Bake for around 30 minutes until golden brown. Insert the tip of a knife into the pie dish. If it comes out dry, then your clafoutis is done.


Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

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