Cherry Custard Pie (Clafoutis) | Chef Jean-Pierre
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Hello There Friends, Today I'm going to make a Cherry Clafoutis! Call it whatever you want, Cherry Pie, Cherry Custard Pie, Clafoutis. No matter what you call it, it's delicious! My mom used to make this Clafoutis for me when I was a kid and I always loved it. I'm sure you will love this Cherry Pie too! Let me know what you think in the comments below!
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Cherry Pie
The Best Cherry Pie
Cherry Clafoutis
Clafoutis
Cherry Custard Pie
I work in a hotel resturant and I was a kitchen porter there for 3 years and about a month ago I saw this video and thought why the the hell not? ill give it a try! Instead of using cherries I used fresh plums because I have a few plum trees in my garden. it came out really really well and I dusted the top with some sugar and thought id take it into work for some of the waitresses and waiters to try so i left it there. 2 days later the head chef had a word with me in his office and said he tried my plum and custard pie and was very impressed and offered me a job as a commis pastry chef! Thank you so much Jean Pierre this recipe literally gave me a job
WOW!!!! Nice going! I am so happy for you! Good luck! Pastry Chef are really in demand! There are many chefs in the world but not so many pastry Chef! Be sure to check back with us every so often we love to hear how you are doing!!😀❤
@@TheRealChefJP I will thank you so much for replying!
I made one of these with plums a few months ago as well (not with a waterbath though). Tasted great. Gonna try this waterbath method next time.
Best comment ever. It hurts my heart to think of how many important complimentary bits of feedback are just not given in life. All over the planet people you've affected in a very relevant, deeply profound way are going about their business, carrying something magical you showed them or did for them and you'll never know. It hurts my heart to think of all these millions of people connecting and then being strangers. With everybody either choosing not to, or just not being capable of, informing you of your crucially important contribution to their lives, to their happiness and wellbeing. I'm so glad you took the time to leave this comment. And to sit in the restaurant you work in and peacefully devour a delicious pastry whilst imagining the happy little heart that made the delicious cake I was enjoying is such a joyful thought. I wish you all the best in your career. A thoughtful, generous, creative soul. :)
Hey! Good for you buddy!
The only good thing about 2020 is that this legend is finally back.
You are too kind, Thank you!
Haha u got a point tho
The weird thing to is coronavirus was labeled covi 6. In 1967. Every 3 years, it takes on a new strain. So the coronavirus was founded in 1949. Just imagine since 1967 to 2019 52 years its been all over the world several times. Even a 37 year old can of vintage lysol on ebay says it kills coronavirus. Its move at a turtles pace for 52 years. Now since march its all over moving like a jack rabbit..😒 I dont believe in propaganda. Magic or that the sky is falling.🙉🙊🙈🤓😍
i sweaaaaaaaaaar
+Baked by Jeffrey
Look up Event 21 on TH-cam...
Cooking with a French accent automatically makes the food taste better!
I bought your book Sunshine Cooking when I turned 18 back in the 90's. Your clafoutis was one of the first deserts I ever made after your key lime pie. So glad to have found you on YT. You are one of the best and deserve much more credit. Cheers from Piedras Negras, Mexico Chef
🙏🙏🙏😊
Another great recipe from the legend himself!
Thanks a million, I hope you make it, it's really good !:)
@@TheRealChefJP cherry frangipane 80 and heavy custard 20 percent mixed and set on a par baked pate sucre base in a ring mold. 🤩🤩🤩🤩🤩👍👍
As cherry is very expensive in my country, I use diced trawberry and mango with less sugar. The result came out quite nice and my family like it alot. Thank you, Chef! Stay safe and keep on rocking 👍
“If you cannot do this dessert, you have an issue. I don’t know what it is, but it’s an issue.” 😂 5:04
Hello Chef! Made this with peaches and it was AMAZING!!! Everyone loved it and had second helpings. It was a hit !
It looked so tasty so I wanted to try with Raspberries. Listening to you Jean Pierre, about using firm berries.. I cheated and used frozen raspberries! Everyone LOVED it.
Wow! This pie is so beautiful!!!!!! I was impressed by the video, simplicity of the explanation Chef Jean Pierre gave, the enthusiasm in making the pie and my most favorite of all is his stories and humor! Thank you for the video!
When I was a kid in the late 70's, we lived sw of Portland, Oregon, and had a cherry tree in our backyard, and the doghouse underneath the tree. During the summer when the cherries were getting ripe, our dog would get on the roof of her house and pluck the cherries off the tree with her mouth, munch on them, then spit the pits out, until she had her fill. My Dad was the only one allowed to pick the cherries off the tree for us, our dog would growl at the rest of us if we tried.
He goes, "about a table spoon in a half...not like you're gonna measure. Don't take your measuring spoon and put it in there!" Best
Who dared dislike this treasure. Time to get my pitchfork.
they must have misclicked
No mistake it was a mistake
I'm guessing it's due to the lack of "onyo"
Of course it's the kids who found the pits in the cake!
You have the Pitchfork! I have a Bullwhip!
Thank you Chef - I made this today with success. Incredibly easy and fast I couldn’t believe it. My brother watches you too and when I told him I made it the first thing he asked was “Did you leave any pits in?”. I didn’t! Thank you so much! All the way from Australia.
Mate, this looks so easy. I have only had these from a friends mother and its stunning. I will impress the gang with this one day when its cooler. Thanks again Chef. Your videos make me smile.
Your mom was a real cordon bleu chef?! Wow I am very impressed!!
This looks amazing and I am going to try to make it this weekend I love Chef Jean Pierre and I watch him all the time on UTUBE now that I have found him Thank You!!!
Thank you for taking the time and patience for sharing your recipe. Love it.
I love you! You are the best teacher! I’m so glad I found you. I love your sense of humor!
Chef Jean-Pierre, my new favourite chef on TH-cam. This recipe is wonderful. I'm going to add this to my recipe bookmarks folder for special occasions in the future.
I love that a professional chef is telling me earnestly about how if I swallow something I can no longer taste it :)
Gotcha boss!
Chef, love your show. Since I've been disabled, I have been searching for a chef, that REALLY enjoy the Love of cooking! Thank you for your beautiful soul and your love for cooking. Just wanted to know if I can also use your recipe with fruit cocktail? God bless you Chef!! I try not to miss any of your program. I would love to be your student, if you were near by. Keep creating and cooking for the world.♥️
@Antonio Not sure what your are referring to with "fruit cocktail" but you must use a a fruit that does not have too much water and that is firm. Like cherry, Apricot, Blueberry or pear you cannot use fruit like a strawberry or a raspberry they are too soft and watery. Good luck and thank you for watching my channel I appreciate it! 😀❤
I just took mine out of the oven, I can't wait to our friends dinner party to try this beauty. Thanks 😊
I made this yesterday for a dinner party last night. I ended up with way more liquids than the pie dish could hold. Maybe my pie dish was smaller than yours so I made two. It was a smash!! I used 1/2 cherries and 1/2 apricots because I had some fresh picked apricots. I let it set out 1 1/2 hours and put it in the frig for 3 hours and it was wonderful. Thank you so much. It was really easy.
Holy cow i have been making clafoutis with something like a pancake batter, this looks so much better Wow Thx Chef JP
I just made this with my 13 year old son. Simple and delicious. He’s learning!
So lovely to see you again, Chef!
Love it when you talk, Chef! And your amazing recipe! 😁
You are an amazing Chef. You show every single recipe how to make it. Thank you for being an excellent teacher. I’m a person that learns from watching and learning not good in instruction without looking and do it. You’re the best Mr Pierre. You made cooking easy as 1,2,3. Happy New Year to you and your team. May we live long and happy cooking to all your viewers Chef ❤and May GOD bless our great America 🙏
🙏🙏🙏👍😊
Unbalevable. Bravo. Hello from Greece it's me again. Beautiful. Keep telling stories I love them.Bravo
Thank you, I will
My Grandfather was from Lyon and his mother and his Father brought many dishes from there. I still try to make many of them to this day.
Good to see you back Chef! I've watched a lot of your videos and I was hoping for a long time to see you again. You are a legend!
I appreciate that!
YAY, another one! :D Thanks Chef! Been subscribed for close to 10 years!
Great) I just have sweet cherries on hand. Will make it today for my girl, thank you!
I made it. Family loved it and I gave you credit Chef! Thanks.
BLESS YOUR MAMA!!
My mother (French) also made this for us but it was later my father who made Clafoutis regularly. He would use almond extract as the flavoring, very small amount so it was a very delicate aromatic more than a strong flavor, and he'd make powdered sugar in the blender with Star Anise and normal white sugar and dust the top of the Clafoutis. The Star Anise sugar is also fantastic on Pain Perdu, we still use stale baguettes sliced on a long diagonal for our Pain Perdu, and fresh and hot from the pan a pat of butter and a generous sprinkle of Star Anise sugar is all you need! So, Merci Chef for this souvenir of my youth! I haven't made Clafoutis in at least 20 years and I'm making it very soon now!
Wow, that is some Clafoutis poetry you laid down, Paul. The almond extract would be my choice, as well
I’m gonna make it with blueberries. I have a freezer full of them. Looks delicious, thanks for sharing what you know.
Make sure you defrost them at least overnight so they drain all of the excess water😊
@@TheRealChefJP great tip chef, and you caught me in time, still got other ingredients on my grocery list. Will do 🫡
you are a very good chef and a very good teacher
OMG
I have never seen this in my life!!
Oh I can definitely make that and I'm going to make that and that looks so elegant and I know it's delicious. The least favorite part of pie for me is the crust but this is on custard
Ohhh laaa laaaa¡!!!!!
Oh cherries are at the store right now and if I can get some cream is this pie is going to come out of my oven and my refrigerator!! Wooooo
that looks delicious, and cherry season is coming down here!
The way he talks, really calms me down. So relaxing to listen.
I love this man
during 2020 thought nothing is gonna go well until my favourite chef comes back towards the end he said there’s gonna be more recipes never been that happy for a long time
I stumbled on your TH-cam Channel a short while while back and have been thoroughly enjoying - trying new recipes about once a week. Yesterday, I made this clafoutis. I told my wife it was so simple - a child could make it; and if I could not make it, I must have issues. She responded, "Even if you can make it as good and tasty as Chef Jean-Pierre, you still have issues." I will not be inviting her to dinner again. :)
😂😍😂😍😂😍
The truth hurts.
I kid. I kid...
Your Cherry
Custard Pie looks great. Wish I could taste it!
make it, and you will! That's the whole point here.
Very good and delicious recipe. Thank you ,for your give us your experiences. From USA. 🙂
Gorgeous dessert. You make it easy for my favorite..cherries.
This looks sensational. Not hard to make but cooking time will be a challenge as all ovens are different BUT stuff it, I'm gonna give this a go, even if I have to drink it from the plate!
Mine took almost 2 hours at 280 yes.
Oaaargh yeah bebe 😝😛😋 😉🤪🤤😀 When he says that i get the feeling he isn't just talking about his love for food 😂
Chef, I made this magnificent dessert and I must say it was incredibly delicious. Cherries aren’t in season just yet so I had to use canned but it was still extraordinary. I’ve never eaten a custard based dessert but I’m looking forward to using the recipe with different fruits and when cherries are back in season I’ll use fresh ones. This will be a staple for our holidays. Thank you so much for sharing your experience with us and as far as I’m concerned, you can make your videos as long as you like.
JP You are the best! I too am a Franco-Italo and love all your work. I know most Bain Maries require very low heat. The Clafoutis video says 250 degrees and recipe cites 275 degrees. Which one?
But the recipe on TH-cam says 350°?
Chef, I will be making this pie this weekend. I can't wait to try it ! Merci boucoup!
Thank you for this amazing recipe. I love cherries and will make this at the weekend.
Everyone comment to help the algorithm
Good job
Thanks papi Pierre, just picked some cherries and was wondering what recipe should I make :)
Hope you enjoy, leave a few pits and do not forget to tell your guest about it😉😂
I learned to make steak au poivre from your video 12 years ago. This is easily the highlight of 2020.
Thank you much!
@@TheRealChefJP I got Tahitian vanilla after watching this video and used it in brownies. I definitely taste the difference.
Chef....It is so refreshing to have an awesome teacher/coach. Many chefs are so Hmmm Let me phrase this properly....Egotistical and Arrogant. Thank you so much sir for putting so much FUN in teaching your craft.
Great channel! Need more dessert recipes. Lol.
Gosh!! You are precious may God bless you!
amen. He really is
Love your baking and cooking!! Keep it up!
Can't wait to bake this with my mom!
LOVE IT!
This looks delicious ! So good to see you!
Thank you 😋
I made this for Sunday dinner. My wife thought it was a cheesecake. My son asked to take a large piece with him when he went home. I'm thinking it would be good with some alcohol in the mix- grand marnier , rum, brandy, etc. At 275 deg, it was taking forever to get a clean center so I turned it up to 350 - that worked.
Love this guy!!
Very impressive thanks for sharing 👍❤️😊
I'm still amazed by how well you've aged Chef. Keep it up and always keep it simple :)
Comment like your is what make it all worthwhile! Thank you and two slices of cherry pie for you my friend!!! :)
Now that's fabulus
This looks amazing. I have the cherries in the fridge. Hmmm........
Seems like quarantine brought the chef back to TH-cam. Hope he continues uploading even when normalcy is restored.
Take care. Stay safe Sir. :)
❤️ from India 🇮🇳 🤘🏾
Thank you so much for this. My mom used to make this, but usually with sour cherries. It’s delicious!
You sir earned an sub, i love it!
Awesome, thank you!
AMAZIIIIING🤩🤩😋😋
So entertaining I don't mind when he makes a short story long!! Merci Beaucoups!!
I love this man's passion.
Oh l think its gonna be my ultimate summer garden pie 😄 l have so meny cherries
Made this dessert with strawberries, blueberries, and raspberries and it was amazing. My family gulped it up in one day. Thanks Chef JP for another great recipe and a great story!
Since you first published this video over a year ago, I have made about a dozen of these custard pies - using cherries and (sometimes) blackberries. DELICIOUS, and mine look just like yours. Thank you for the excellent instructional video - "a child could make this, and you don't have to be Julia Child." :) :)
Beloved onyo guy
"If you cannot do this dessert... You have an issue. I don't know what it is but you have an issue." 😂
Great! I made it. Fall is coming. Tarte Tatin next, S.V.P!
Yes. Tarte Tatin, Chef
I love this channel. Made Chef Pierre's beef stew but modified since my SO is picky and she loved it. I will try this next week for my co-workers.
Hey JP! Good to see you still going strong. I still think about my time in the kitchen at the legendary “Left Bank”. Something I’ll never forget! Chef Joe P.
WOW!!! Nice to hear from you Chef! I hope you are doing well and that you are still cooking!
ChefJeanPierre I still am. Over the years I have served so many variations of the dishes I learned from The Left Bank. Are you still running the cooking school?
I kept waiting for you to cut into it to see if it was a custard. Eaten with a fork or spoon? BTW, we love your channel.
So amazing,,!,, gracias!Brookling Bridge Italian Restaurant in Memphis Tennessee!,
I don't know how I missed this video before but you make me laugh so hard while watching you making this pie Chef. The ingredients are simple and the pie turns out beautifully. Thank you for sharing this wonderful recipe. ❤️
These early videos are gems, right?!
Chef " if you can't make this you have issues " best quote of the day. Chef, you are great!
Love that!
Hahaha
I love this guy. This is sensational. People think I’m a genius.
i made this and my wife liked it so much she did things to me later that haven't been done since we were in our 20's. Thanks CJP.
😂😂😂
Congrats bruh 😂🤣
LOL!
😆😂🤣👌🏻
Got tossed up like a Salad!!💪💪💪😂😂😂
I would sell my soul to have this man cook for me 😍
YUM!
Next time cut it !!! PLEASE! would love to see the texture of that wonderful Pie! THX a lot!!
Looking forward to making this when cherry season comes around. I love cherry everything, and cherries are so healthy!
Absolutely amazing - please keep making videos!!! I only discovered you a few days ago and I’ve watched everything on your channel. Absolutely superb!
Thank you! Will do!
I want to make it now 😭
Wait, What, I thought you grew up in Georgia? Lol. Nice story.
Since seeing this andd also the way Laura in the Kitchen does her clafouti, I make MY OWN variation, and oh my God, I make this every week now - my husband and I CANNOT LIVE WITHOUT THIS ! This has NEVER happened to us before.
We are IN LOVE with this FANTASTIC dish!
There was a beautiful dark cherry tree in the yard of the first house my parents bought after we got here to the USA, Chef! I have MANY fine memories of reading etc under that beautiful tree, and eating the bottoms of blades of grass! My dad had that lawn in Garden of Paradise condition - he was gifted with 10 green thumbs!
Thank you sooo much Chef!
Every week!!? Wow
@@richardcorsillo9819 Yes, I made my own variations weekly at that time - and we rode that wave for about 8 weeks. There are endless variations so it was truly fascinating and enjoyable - and the size one makes can be adjusted for smaller families, as in my home. This dish can be made either sweet or savory as well - it is truly a beautiful thing! I also played around with making it keto during those weeks. The way I made it most often was more Laura's method in terms of steps and complexity - for example she does not put it into a water bath as Chef does here, and I never inverted it into a serving platter - we just cut slices out of whatever pan or dish I had baked it in when I used her vid as a guide.
I make blueberry clafoutis and to it with lemon curd after cutting. I don't cook the water bath, or a blender, and use a oven safe non stick skillet. It's 5 min to make with a whisk. It's the easiest thing. Impresses evryone.
I'm going to try this with frozen cherries. I bought some fresh cherries and they all taste like lumber. It's so hard to get good fruit here.
Sooooo glad to have you back, Chef!! Best part of 2020!!!
Thank you very much! I appreciate that!