Here's the star recipe of the summer. We're going to cook Noëlle's cherry clafoutis, a generous and delicious dessert that's easy to make at home. This preparation is ideal for 8 people and is taken from Julie's Frenchy Cookbook in a speciality from the Auxerre country.

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  • 800 g cherries
  • 100 g of flour
  • 100 g of sugar
  • 4 eggs
  • 80 g of butter
  • 50 cl of milk
  • A drizzle of kirsch


  • Preheat the oven to 200°.
  • Melt the butter. Wash the cherries. Pour the flour and sugar into a mixing bowl and add the eggs one at a time, whisking constantly. Add the melted butter, then the milk.
  • Remove the stalks from the cherries, but do not pit them, and arrange them in a single layer in the bottom of a well-buttered earthenware dish. Pour the clafoutis mixture over the cherries. Drizzle with a few teaspoons of kirsch and place in the oven. Immediately turn the oven down to 180° and bake for 40 minutes.
  • Serve warm or at room temperature, but not cold.

Julie's advice:

Avoid putting this clafoutis in the fridge to preserve its flavour.

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