It is the season of cherries and therefore of clafoutis. This pastry classic brings out the flavor of these sweet stone berry fruits. Henri Desmoulins, the winner of the show “The best pastry chef, the professionals” season 4, reveals his recipe on Basque shortbread.

Ingredients (for 8 people)

For the Basque shortbread

  • – 240g of softened butter

  • – 270g of sugar

  • – 1 egg

  • – 30g of yolks

  • – 475g of flour

  • – 5g of yeast

  • – 5g of salt

For the device in Clafoutis

  • – 40g of butter

  • – 3 eggs

  • – 100g of milk

  • – 100g of cream

  • – 80g of flour

  • – 20g of ground hazelnuts

  • – 60g of sugar


In a salad bowl, incorporate the sugar into the softened butter and mix. Add the egg and yolks. Then finish with the flour, baking powder and salt. Keep cold for 1 hour. Roll out to 4mm thickness then darken in a pie dish 18cm in diameter. Book now

For the clafoutis, melt the butter. Mix all the ingredients then add the melted butter. Garnish your pie shell with pitted cherries. Pour the appliance.Bake for 30 minutes in the oven preheated to 160 ° C. To serve.