Cherry Clafoutis Recipe
▼Ingredients
50pcs cherry
2 eggs
80g sugar
Pinch of salt
50g flour
20g melted butter
200ml milk
50ml heavy cream
1tbsp vanilla extract
Fan bake 180℃35-40min
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I Screwed Up Anthony Bourdain's Clafoutis Recipe | Back To Bourdain E16
A classic french dessert baked with cherries. Should be easy right? RIGHT? Learning to bake Clafoutis with Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Clafoutis
01:37 - Prepping The Ingredients
05:16 - The F*** Up
05:55 - Plating, Tasting, What I Would Do Different (Help Me)
???? Ingredients
• 1½ Ib/675 g cherries, pitted
• 3 ounces/75 ml kirsch
• 1 tbsp/14 g butter
• 4 ounces/112 g sugar
• 6 eggs
• 4 ounces/112 g flour
• 1 tsp/5 ml vanilla Extract
• 1 tbsp/14 g confectioners' sugar
???? Equipment
• small bowl
• 9. inch/ 22.5-cm baking dish
• large mixing bowl
• whisk
• rubber spatula
• testing skewer
• small sifter or strainer
#anthonybourdain #clafoutis #frenchfood
Cherry Clafoutis Recipe
This recipe for cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing. A custard like base and lots of cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
20 oz (600 g) fresh sweet cherries, stemmed and pitted
2 tbsp (30 g) butter, melted
4 eggs
1 cup (240 ml) milk
3/4 cup (100g) flour
1/4 tsp salt
1/2 cup (100 g) sugar
1/2 tsp almond extract (or 3 drops of almond essence)
1/2 tsp vanilla extract
For Dusting
powdered sugar
1.Preheat the oven to 350F (180C). Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tbsp of sugar.
2. Arrange the cherries in a single layer; set aside until you prepare the batter.
3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
4. Pour the mixture over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Sprinkle with powdered sugar before serving. Serve warm or chilled.
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Cherry Clafouti, Easy Dessert
Not a pancake, not a flan, it's Clafoutti !!!! A simple dessert cake that goes together in minutes.
Cherry Clafouti (kla-foo-TEE)
serves 8
Preheat oven to 350℉, 175℃. Place rack in the lower middle setting of oven.
In a medium sized bowl, soak
1 pound (454 g) of pitted, sweet cherries
tossed with:
2 tablespoons sugar
3 tablespoons Kirsch (you may substitute with brandy, rum or fruit juice)
Set this aside to macerate for 1 hour and up to 24 hours
Melt 1 tablespoon of unsalted butter in a 10 inch (25cm), oven proof *skillet, remove from heat to cool.
Using a large bowl, whisk together:
3 large eggs
3/4 cup sugar (170g)
When the eggs begin to froth (about 30 seconds), add
1 pinch salt (1/8 teaspoon)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup all purpose flour (100g plain flour)
1/2 cup whole milk (118ml)
Juice from cherries
Whisk just until all ingredients are incorporated.
(As an optional step, sprinkle the bottom of the skillet evenly with
1/4 cup (50g) brown sugar )
Pour batter into the skillet. Arrange the cherries evenly around the pan.
Bake at 350℉, 175℃ for 40 to 45 minutes, or until golden brown, the sides pull away from the pan and a toothpick inserted into the center of the cake comes out clean.
Rest 10 minutes before cutting.
Serve with a sprinkle of powdered sugar, whipped cream or ice cream.
* For presentation purposes, a buttered pie pan or baking dish can be used instead of the skillet.
My New Favorite Dessert from Julia Child | Jamie & Julia
This Cherry Clafoutis recipe from Julia Child is magical. Not only is it incredibly easy to make, but it is TASTY! Find some in season cherries and have a blender on hand, that's all you need to make this amazing dessert recipe from the French Chef. Find the recipe in Mastering the Art of French Cooking Volume 1. Follow along to Jamie & Julia as I make my way through Julia Child's recipes ... inspired from the movie Julie & Julia.
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Ingredients:
3 1/4 pound or 3 cups cherries, pitted
optional:
1/8 pint brandy or cognac
57 grams sugar
237 ml or 1 1/4 cups milk
2oz or 1/3 cup or 13 3/4 tsps sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
2.5 oz or 70ish grams or 1/2 cup sifted flour
4.5 tb or 1/3 cup sugar on top of cherries
powdered sugar at the end
New Tracy Porter Cooking Video... Cherry Clafoutis
Ahhhhh... cherry clafoutis. Do you know this velvety dessert? I find it to be quite a comforting lap, taste, lick, slurp... however you choose to take it in. It is French by origin and is how I know it best. Between my French grandma Lucy and my time living over there... I have acquired quite a fervor for the texture of custard.
Essentially that's what this is. In my fiddle with everything way I, of course, had to take a classic and add my own spirit. I think you know me well enough by now... that this is what I adore about creating... I have great respect for process, but I am ever in need of wanting to make something my own. How will I want it? How will it best suit my family? How much further can I push this? I encourage you to experiment in your own kitchen... home... life! This is how we find new ideas... explore and make things fit for you!! I swear, if I had been any good at math I would most definitely be a scientist. Maybe in my own odd little way I am...?
So, back to the clafoutis... I love the addition of brandy, though you could use whatever you want in place of it. Typically the French prefer to leave the pits in the cherries, to add more flavor. I, however, am so ravenous that I honestly fear I would need all capped teeth after a bowl with cherry pits. Also, since we have young children who love this dessert, the pits are a scary thought. Do as you will... I would definitely recommend you try this with other fruits as well... whatever you adore... I am a huge fan of plums, and this is quite an indulgence with juicy, freshly picked plums. I also love the addition of nutmeg... one of my favorite flavors in both sweet and savory recipes... a lovely addition of spice and warmth to roll over your tongue.
Tell me... do you make this? What do you add to yours? I would love to chat more... about lusciousness and such......
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