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Cherry Clafouti With Le Fleurmier de Charlevoix

Cherry Clafouti With Le Fleurmier de Charlevoix

4 to 6 portions


  • 125 ml (1/2 cup) 35% cream
  • 125 ml (1/2 cup) Le Fleurmier de Charlevoix cheese
  • 4 eggs
  • 180 ml (3/4 cup) granulated sugar, plus 15 ml (1 tbsp.) to coat the gratin cups
  • 250 ml (1 cup) almond powder
  • 15 ml (1 tbsp.) cornstarch
  • 60 ml (1/4 cup) melted butter, plus 15 ml (1 tbsp.) to grease the gratin cups
  • 1 jar (540 ml or 19 oz) pitted red Morello cherries*
  • 60 ml (1/4 cup) slivered almonds
  • 15 ml (1 tbsp.) powdered sugar


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  • Preheat oven to 180° C (350° F).
  • In a saucepan, heat the cream. Add the cheese and mix well, until completely melted. Set aside.
  • In a bowl, use an electric mixer to beat the eggs together with 180 ml (3/4 cup) of sugar, until it takes a very light and foamy texture (about 8 minutes).
  • Alternating with the cream and melted cheese mix, gradually add the almond powder and cornstarch to the eggs. Add 60 ml (1/4 cup) of melted butter and mix well.
  • Coat 4 individual gratin cups with butter and sugar.
  • Pour the mixture into the cups until they are three-quarters full.
  • Add Morello cherries on top of the mixture in each cup.
  • Bake about 8 minutes.
  • Top with slivered almonds and sprinkle with powdered sugar.
  • Cook another 4 minutes, until the clafouti pastries turn golden.
  • The pastries are cooked when a knife inserted into the centre comes out clean.
  • *Small cherries sold in glass jars in most grocery stores.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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