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Cherry clafoutis

Sweet recipes Spring Summer Fall Winter 30 minutes to 1 hour Easy Autocuiseur
Prep time
10 minutes
Cooking time
28 minutes
4 people


  1. Pour the flour into a large bowl. Make a well in the middle and add the eggs, sugar, salt, milk, and cream. Split the vanilla bean in half and scrape out the small seeds inside. Mix well.
  2. Wash the cherries and remove the stems. Add the mixture to a buttered 16 cm (6-inch) cake pan or mold. Top with the cherries. If the mold is non-stick, there's no need to butter it. Cover with a lid or some plastic wrap
  3. Pour 75 cl (3 cups) of water into the pressure cooker. Place the pan or mold inside the steam basket with the base.
  4. Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 28 minutes.
  5. Remove the pressure cooker from the heat. Depressurize before opening.
  6. Remove the clafoutis from the mold while still warm. Let sit for 10 minutes.


  • 250 g (9 oz) cherries
  • 3 eggs
  • 20 cl (4/5 cup) milk
  • 10 cl (2/5 cup) liquid cream
  • 1 vanilla pod
  • 160 g (3/4 cup) sugar
  • 100 g (3/4 cup) flour
  • 50 g (1/5 cup) butter
  • Salt, powdered sugar


Pressure cooker

Pressure cooker

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