Cherry Clafoutis Recipe - How to Make A French Clafoutis
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- This easy to follow video recipe will teach you how to make a classic French cherry clafoutis from scratch. Written recipe here: bit.ly/310Q9Rb. The clafoutis is a versatile dish that is easy to bake and always taste great, you can use other fruits for something different if you like. but the cherry version is really the French original dessert.
🧑🍳 ENROLL IN MY ONLINE COOKING CLASSES: bit.ly/2QZM7TX
😀 SUBSCRIBE: bit.ly/2Of3oJD
💌 NEWSLETTER►bit.ly/2lNomli
INGREDIENTS (serves 4)
For the Cherry Marinade:
⦁ 450 Grams (1lb) good quality black cherries (pitted)
⦁ 3 tbsp caster sugar
⦁ 3 tbsp cherry liqueur or cherry brandy
For the Clafoutis Batter:
⦁ 50 Gram (2oz) caster sugar
⦁ 2 full eggs and 1 egg yolk
⦁ 200 ml milk
⦁ 100 ml double (heavy) cream
⦁ 1 tbsp melted butter (melt until it is a light brown colour)
⦁ Pinch salt
⦁ Generous tbsp plain flour
⦁ Few drops vanilla extract or essence or a fresh vanilla bean (split open and seeds removed) added to milk
To Coat the Dishes:
⦁ A few spoons of caster sugar
⦁ 2 tbsp butter
I love French food. I miss the French, l love the simple hand worked method, no beastly mixers, just a simple delicious dish. Thank you!
I live in Cherry country..glad to add this to my recipes!
Never pretentious & always delightful, thank you Chef !
indeed.
What a precious recipe ... I made it already several times ... great - Thank you sooooo much
Yea mee too a already made it !!! Delicious 😋
Thank you Stephane. I made this tonight and it came out perfect. My husband called it the perfect dessert.
well done i love clafoutis 🙂🙂👨🏻🍳
Im making this tonight with my kids!! So simple and easy!! Instead of the cherry liquor im using vanilla and almond extract!!
I didn't have cherry liquor so instead used homemade grand marnier. It worked out great !
Looks so cute and delish! ❤
Cute little clafoutis. Professional chef. ❤
Love your channel , have learn a lot. Would appreciate more, if you could share the measurement. Thank you.
Wow, that must be delicious! I've got to try baking cherry clafoutis. It looks easy based on your demo. Thanks for this, yet again, wonderful recipe! Keep on baking and cooking French foods!
Thanks Marilyn. friends of mine came to the house with their kids a few weeks ago and we improvised a little French Cooking cooking class with the kids. where they had to make a clafoutis using the video (to see if genuinely anyone could make the recipe). and I am glad to report that they did a very good job and a delicious clafoutis. :o) I will try to add a downloadable pdf recipe as well, so that everyone can print it out and use it while preparing the dish. see you soon.
Love it thanks❤️
it's 11:07pm I'm starving.
Very nice recipe..I think it can be made very well with the grapes or berries too as you mentioned that the others fruits can replace the cherries..thanks very much for sharing anyways :)
Glad you liked it thanks for watching 👍🙂
Fancy Cherry Cobbler. I’ve been making this for years.
What do you like to do with the remaining cherry marinade?
Try with tart plums, amazing!!!
i made now this recipe but how much i don't know how long to let in oven?15min?45min?
Cherries are just coming in to season. I got a couple of pounds yesterday and plan to make clafoutis tomorrow. Looking forward to it :)
I love cherry desserts! Yum! With the vanilla beans, I split them and scrape the seeds out and add them to the batter, or whatever I'm baking. I think this would be good with plums.
yeah you can really uses lots of fruit. and remember you can post all the recipe you want and share them online on the website when you make them. www.thefrenchcookingacademy.com/
Everyone does it a little different..
I prefer a shallow dish...less than 1" high...more like 3/4"...
For a couple reasons at least..
First, it cooks more evenly...higher sides means it cooks slower in the center...not good...
Second, for presentation...like a pizza...the fruit should "stand out"...
I like to chill and slice...serve with a mint or a lemon topping...
Thank you Leon.. I learned a lot from your comment. Made my first claufoutis today and will certainly be making more. :)
You are a great chef 👨🍳 easy instruction , delicious results😘🇬🇧🇬🇧🇬🇧
One of our favourites. I usually rinse the vanilla pod and either put in some milk to flavour or snip into 3 parts and leave in a container of caster sugar to infuse. You can continue to top the caster sugar for years.
wow. this is the perfect recipe. so helpful
Hi there thanks for your comment. it is actually a very easy recipe and you can make it with other fruits then cherries which is really handy when they are not in season. see you again
Ciao chef, wondered if you have ever tried making this with frozen cherries ?
Awesome to see you picked my suggestion! Great recipe!
Yes Mickey I finally get around make that video :o) and actually I forgot how good that recipe was. always great to revisit classics
Looking at this video again, soon, my tart cherry tree will bud, be in bloom, Cherry season is in late May to early June in Chicago! I love to get the cherries off of my tree and always leave a few for the birds and squirrels. I also have 5 columnar apple trees, 2 crabapple trees (they pollinate my apples), an elderberry tree, 3 different kinds of currant bushes, blueberry bush in another part of the yard, a stanley (european) plum tree out in front with the cherry, and a white-skinned peach tree. I said if I had to plant a tree or a bush, son of a gun, it was going to feed me.....
Do you have Member Berries? ;-P
i agree, and it blooms beautifully as well as tastes beautifully! lucky you. your blessed.
i really really loveee your channel! But unfortunately this dish was way too soft for me. Almost like a pudding :( i remember clafoutis as a cake. But still very tasty 😇
I love this channel so much, thank you very much ^^
my pleasure thanks for watching
My French Brother/Cousin that is not enough alcohol!
PLEASE COULD YOU MAKE A VIDEO ON CANELE´ BORDELAISE ! ?
S'il te plait!!!!
I've tried with peaches but never quite got the recipe right !
Where are the quantities?
This is just brilliant. I can hardly wait to make this. Thank you ! Super Video.
8:09...yes it is...😋
Hi chef, can we replace the liquor with something else?
best to skip it all together then it works without too
Made this for dessert tonight. Another hit!
Hello. When you made this, what type of dish did you use. Did the center of the dish cook fully?
Thanks
It's taste like baked scrambled eggs from point of view...Something went wrong...
Lovely recipe! Can't wait to try it.
Hello there, thanks for your comment, I have made some for the family and kids and it was well received.
I'd skip the powdered sugar on top. I always hate it on anything and usually what I do is shake it off with a paper napkin. It covers the true flavor of the dessert. This would go nicely with a scoop of ice cream next to it .
The recipe is similar to a bread-pudding, but without the dried bread. Bread-pudding without the fruit is French-toast. The batter without anything is a crepe.
try almond flour,
Gonna try this with 300ml of coconut milk instead of the dairy.
We tried this, but must have missed something. Just came out like an egg dish like a frittata.
superb
This is a wonderful, simple way to enjoy French baking. Yum!
Real french dessert by a real french chef. I thought to make this dessert you need heavy bottom dish but glad to know that even this type of pie dish can also be used.
hu hhh
vu h. hhhhhyes h hyou was h was ghetto bgc
Beautiful, thank you chef!
Thanks👨🏻🍳
The recipe link is broken. please provide a new one.
Hello, it would be so nice if you would make a video of a sweet Soufflè for us (Grand Marnier or other )!!
Will dried apricots macerated in brandy work?
Can you use almond flour instead?
I can’t wait try this! Do you eat it with ice cream?
Joyeux Noel, Monsieur.
So its a fruit pudding?
Would that work with Bourbon instead of cherry brandy?
Everything is better with bourbon! Haha Makers Mark would my go to for this recipie. I aways thought it had a cherry taste anyway
What size pan do you recommend?
Thank you Chef
Ça marcherait aux cerises Morello (Griottes)?
Thanks for sharing have a Merry Christmas & Happy New Year!
Thanks dave you too. have a good time. :o)
Great video. Thank you, and Merry Christmas to you and your family.
Merci jim et joyeux noel
Thanks😇
it is more like 3 egg yolks and 1 egg white. no? :)
Bhanukiran Perabathini hi there no the recipe is correct full eggs plus egg yolks 😀
I learn a great deal from your channel! great job!
Hello, I'm really enjoying your channel. I wondered about using frozen blueberries (kind of taboo I know and not preferable but in a pinch maybe? I saw your comment below about liquid and blueberries so I think it's doubtful) And, what brandy or liquor would you use with blueberries or other fruits - does it need to match exactly? Thank you!
weathersbk the liquor should ideally match the fruit but you can try with plain liquor. regarding blueberries i think it should work fine but in term of looks chances are it will all turn blueish but hey for home you can do whatever you like😀🙂 let me know how you go if you try
thanks for the reply! Just in time for cooking on the holiday weekend!
It turned out good! I used fresh blueberries and Chambord for the liquor. It was really buttery tasting and not too sweet for which I was glad. I think next time I'll cut the fruit down by half maybe - there was a lot. It tasted really great. I cooked it longer.
well done thanks for sharing the results
How much quantity amounts of flour did you add into the batter for this recipe????
Hi Rohit for the flour just add a good table spoon of flour. for the ingredient listed in the video description.
The French Cooking Academy but it didn't mentioned how much quantity....
Si on n'utilise pas des cerises, on a besoin de la liqueur de cerise quand même?
I don’t think so.
That looks so nice
I made one with apple. It turned out the same as yours, however I didn’t like it.
It was way too eggy and not dense at all. Would adding more flour make it denser??
Adding more flour will turn it into a dense sponge (I've been there 😂) so I don't think it is the answer here. However, the fruits are important to counter-balance the eggyness of the clafoutis. Apples are usually not tart enough but cherries or apricots are.
Aidan Clarke . I relized later that it is the fruit. You need something tart to combat the eggyness. And just 20g more flour made it just a little better in texture for me. But yeah, tart fruit does the trick.
@@lucasa1849 - Glad we came to the same conclusion. There is one "non-tart" fruit that I like however in a clafoutis, that is raisins soaked in rhum (and cilantro grains as my grand mother did, but not everyone might like it).
@@aidanclarke6106 This sounds interesting, could you elaborate on your grandmother's method?
@@thenowhereman8154 - Super easy. Put raisins in a jar, add a spoon of coriander seeds and cover with rhum. Close the jar and keep for as long as you want. When you need some, just take them out of the rhum (clafoutis, cake, over vanilla ice cream...)
Until you said pre-Christmas, I was wondering why you were playing Ave Maria.
What can I used as a subtitute of the liquor?
you can use any cherry based food flavouring . or just skip the liquor altogether
Merry Christmas and nice video!
I hope you have a great time and thanks for your support this year
Plzz tell us the alternate of alcohol
you can just not add the liquor just use the natural juice of the cherries and the sugar it will work fine
This is the second time I've heard of caster sugar; what exactly is it and what is it called in French?
sucre semoule but the thin version
+French Cooking Academy TYVM :) I can now make pink lemonade this summer.
+French Cooking Academy Would you know what Cream of Tartar is called in French so I don t need to order from the states?
It is called crème de tartre
+French Cooking Academy Thank you, I'll look for it today.
Thanks,merry Christmas 🎄
All the best Sahar and thanks for watching the video
Tried this out... very delicious!
I make a raspberry Clafoutis for my Family. They love it.
hum i love raspberry . if you have pictures please post to instagram #frenchfoodme
French Cooking Academy I will check and see.
French Cooking Academy it is done Sir.
great did you put in on instagram ?
French Cooking Academy yes
Just a head's up, when you draw out the juice of berries with the sugar, it is called "macerating" (ma-sir-rate-ing) them. Marinating is usually only said for vegetables or meats and refers to imparting flavor into them via the marinade :)
Great video!
HI emily thanks for that its good to know the proper word. So is macerating just for fruits or other things as well? merry christmas and happy new year.
It's usually only used for fruits and vegetables, and how we use sugar or salt to draw out their juices and let them sit in it. We don't usually use it for meat or poultry :)
Merry christmas!
I don't have black cherries and is not available here so can I use red cherries for this recipe?
Hi Rohit, yes of course you can and if you like you can skip the cherries altogether and use other fresh fruits
Can you do this with blueberries?
+Zach Smith yes but be careful of the juice. make sure the fruit are not smashed otherwise you will end up with a smurf cake
Bonjour, désolé mais ceci n'est pas la recette du clafoutis limousin français... Sorry but that is not the authentic recipe of the french clafoutis.
ugh, no. I hate desserts