When a pioneer of French gastronomy like Alain Ducasse revives a great classic, there’s always something to learn: a recipe that recognizes the value of home-style culinary traditions, blending technique and memory.
Pictured here is the clafoutis from Restaurant Allard of the Ducasse Group
With a treasure trove of eighteen Michelin stars, Ducasse has, over the years, managed to simultaneously run three restaurants with three macarons in three different cities: Louis XV in Monte Carlo, the Plaza Athénée in Paris, and Alain Ducasse at The Dorchester in London. While signature dishes such as jumbo shrimp with fish gelée and caviar or the celebration of vegetables from the garden of the Palace of Versailles attest to his focus on technical innovation and sustainability, it is in the book “L’esprit Bistrot” that the chef tackles the codification of historical cornerstones, demonstrating how a rustic dessert like clafoutis can achieve a perfect balance in execution without losing its original essence.
In this early-summer dessert, fresh black cherries are encased in a thin batter similar to that used for crêpes, which takes on a soft, velvety texture when baked—structurally somewhere between a flan and a soufflé. In Ducasse’s version, the basic recipe remains essentially unchanged, but the proportions and cooking times are adjusted to highlight the fruit at the peak of its season.
Alain Ducasse’s Cherry Clafoutis Recipe
- Servings: 4 people
- Prep time: 20 minutes
- Cook time: 30 minutes
Ingredients
- Black cherries: 500 g
- Fresh eggs: 6
- Sugar: 220 g (200 g for the batter + 20 g for the finishing touch)
- Whole milk: 1 liter
- Flour: 70 g
- Butter: 20 g (for the baking dish)
- Vanilla bean: 1
Step-by-Step Instructions
- Preheating: Preheat the oven to 200 °C (gas mark 7) to ensure the ideal thermal shock for the batter.
- The Base: In a large bowl, crack the six eggs and add the first 200 grams of sugar.
- Whipping the mixture: Vigorously beat the mixture with a whisk until it becomes light in color, puffy, and visibly frothy.
- Infusion and emulsion: Split the vanilla bean in half, add it to the liter of milk, and bring to a boil. At this point, fold the sifted flour into the egg mixture, then slowly pour in the hot, fragrant milk (with the pod removed), stirring constantly to prevent lumps.
- The fruit base: Take a baking dish, butter it thoroughly with the 20 grams of butter, and arrange the black cherries—washed and with only the stems removed—on the bottom.
- Assembling: Very gently pour the liquid mixture over the cherries, moving slowly so the fruit doesn’t shift or float around haphazardly.
- Baking: Place the baking dish exactly in the center of the oven and bake for about 20–30 minutes, until the surface is golden brown and the texture is beautifully set.
- The finishing touch: As soon as you take it out of the oven, sprinkle the remaining 20 grams of sugar over the clafoutis while it’s still piping hot. Let it cool slightly and serve it warm to fully appreciate its extraordinary velvety texture.
