Cherry Clafoutis with Malted Whipped Cream

Cherry Clafoutis with Malted Whipped Cream

By Joshua MCFadden, Food & Wine

The star of this simple clafoutis from Portland, Oregon, chef Joshua McFadden is the slightly savory malted whipped cream. It’s the perfect topping for juicy, sweet, peak-season fruit. McFadden uses cherries here, but you can sub in 4 cups of any other pitted and sliced stone fruit.

Active Time


Total Time

1 HR


Serves : 6



  • 2 tablespoons unsalted butter, cubed, plus more 
for greasing

  • 1 1/4 pounds sweet cherries 
(4 cups), pitted

  • 1 1/4 cups half-and-half

  • 3 large eggs

  • 1/2 cup all-purpose flour

  • 1/4 cup granulated sugar

  • Kosher salt

  • 1 cup heavy cream

  • 1 tablespoon malt powder

  • 2 teaspoons confectioners’ sugar

  • 1/4 teaspoon pure vanilla extract

How to Make It

 Step 1

Preheat the oven to 350° and butter a 12-inch gratin or 
shallow baking dish. Spread the cherries in a single layer
in the prepared gratin dish.


Step 2

In a blender, puree the half-and-half, eggs, flour, granulated sugar and a generous pinch 
of salt until smooth. Pour the batter over the cherries, then 
scatter the cubed butter on top.

Step 3

Bake the clafoutis for about 35 minutes, until puffed and 
a toothpick inserted in the center comes out clean. 

Step 4

In a large bowl, using a hand mixer, beat the heavy cream, malt powder, confectioners’ sugar, vanilla and 1/4 teaspoon of salt until stiff peaks 
form. Serve the clafoutis warm 
or at room temperature 
with the malted whipped cream.

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Food Magazine: Cherry Clafoutis with Malted Whipped Cream

Cherry Clafoutis with Malted Whipped Cream

This Cherry Clafoutis with Malted Whipped Cream is the perfect summer dessert dish.
Food Magazine
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