Clafoutis aux cerises (vegan) | L'Herboriste

It is the season of one of the best fruits that exists, cherries, so don't miss the season of cherry clafoutis, with my ultra simple recipe that will delight your taste buds. The first thing to do is to prepare our mold, or in my case my molds. I don't have a big simple pie dish in which we traditionally make the clafoutis, so rather than making my clafoutis in a very simple round dish, I wanted to do it in several small molds. In the end I used 3 small ramekins and 4 small pie molds. Anyway, you have to start by buttering the mold with margarine. Once it's done, I put it in the fridge. Then I take care of my cherries. There are two types of clafoutis, the type with core and the type without core, and I am definitely part of the second one. So here is my simple, clean and rather quick method of demoulding with a bottle and a metal straw. I take a cherry, I put it on the neck of the bottle, stem side down, then I push with my straw to eject the core directly into the bottle. I show you again, the hole of the stem against the neck of the bottle, I put my straw on the cherry and I push to push the core. It's practical because it avoids putting cherry juice everywhere. I then place my cherries on absorbent paper so that they do not soak in the clafoutis machine, then I put them aside. In the meantime, I am disconcentrated by an adorable unknown dog that has entered my house. Then I prepare my famous clafoutis machine. I start by pouring my starch into a salad bowl, then my sugar, and I whisk well both to remove the lumps. And finally, I add soy cream little by little while mixing. I recommend soy cream because it is what we have closest to cow's milk cream. If you use something else, know that the final texture may be different. A little vanilla, and our device is ready. I can take out my little molds, place my cherries there, I was a little stingy, be more generous than me. And I end up filling them with clafoutis machine. I use a ladle to make it easier. To finish, just before baking, I sprinkle a little sugar. Then they go in the oven for about 30 minutes. When the clafoutis are cooked and golden, they are boiling. It is necessary to let them cool completely, then let them cool for several hours. And here is finally one of our little clafoutis the next day, which looks like two drops of water to the clafoutis that I could eat before, with a firm flan and juicy cherries. And that's it for this recipe. If you want to make this clafoutis, find the recipe with all the quantities on my blog, the link is below the video. If you liked it, don't forget to put a little blue thumb, a comment and share the video, it really helps me a lot. And if you want to follow all my adventures, subscribe to my social networks, the links are in the description of the video, with my uTip link if you ever want to make me a small donation. See you next week for a new video, so in the meantime, I kiss you and see you soon!