Sourdough Discard Cherry Clafoutis
Baked until just set, with plump cherries (or other stone fruit such as peaches, nectarines, plums, or apricots) threaded through, clafoutis texture is almost pudding-like (something between flan and butter cake). The ideal low-key summer bake, throw one together when you’re looking to use up sourdough starter discard but are decidedly not in the mood for a project.
Ingredients
- 42 grams (3 tablespoons) unsalted butter
- 220 grams (1 cup) sourdough starter discard (100% hydration, unfed)
- 150 grams (3 large) eggs
- 114 grams (1/2 cup) heavy cream, half-and-half, or whole milk
- 63 grams (5 tablespoons) granulated sugar, divided
- 2 grams (1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton) kosher salt
- 1 gram (1/4 teaspoon) almond extract or 4 grams (1 teaspoon) vanilla extract
- 1 grams (1/4 teaspoon) ground cinnamon or cardamom (optional)
- 340 grams (about 2 cups) pitted sour or sweet cherries
- Powdered sugar, for dusting (optional)
Instructions
- 1
Heat the oven to 350ºF (177ºC) with a rack in the center.
- 2
Place the butter in a 2 or 2 ½-quart baking dish (any shape), or 9- or 10-inch cast iron skillet or ceramic pie plate. Transfer the baking dish to the oven and let the butter melt, about 5 minutes. Remove from the oven and carefully tilt the pan around to ensure the baking dish and sides are coated in melted butter. Pour the excess butter into a small bowl (don’t scrape it out of the pan). Set aside.
- 3
In a large bowl, whisk together the sourdough starter, eggs, cream, 50 grams (¼ cup) sugar, salt, almond extract, and cinnamon if using until very smooth. Slowly whisk in the cooled melted butter.
- 4
Scatter the fruit into the baking dish, then pour over the batter. Sprinkle with the remaining 13 grams (1 tablespoon) sugar.
- 5
Bake until the clafoutis is puffed, set and started to turn golden at the edges, 25 to 30 minutes (the wider the baking dish, the shorter the cook time.). Let cool for at least 15 minutes (it will deflate a bit and may crack, don’t be alarmed!) or up to 2 hours before dusting with powdered sugar if you’d like. Use a big spoon to scoop out portions, or slice into wedges. Store leftovers covered in the refrigerator for up to 2 days.
Cook it from the original
This recipe comes from theperfectloaf.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on theperfectloaf.com