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. Slideshow: More Cherry Dessert Recipes 

Chef Joshua McFadden
Joshua McFadden
June 2017


Credit: © Con Poulos

Recipe Summary test

1 hr


Ingredient Checklist


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

  • 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.

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

  • 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.