Pear Clafoutis - Food Wishes
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- เผยแพร่เมื่อ 9 ก.ย. 2019
- Learn how to make a Pear Clafoutis recipe! This rustic French recipe usually features cherries, but is great made with any kind of seasonal fruit, such as pears. This recipe is as simple, as it is adaptable, and if you’re watching your waistline, there’s no crust. You won’t miss it. Visit foodwishes.blogspot.com/2019/... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Pear Clafoutis recipe!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/275903/Pear-Clafoutis/
"My desire to not have lumps of flour was outweighed by my desire to not have to clean a blender" -- I feel this statement in my soul.
An easy way to clean your blender is to fill it up a quarter of the way with water, add soap, then turn on your blender and it cleans itself
A poka-poka, shaka-shaka, AND a tappa-tappa in one video?!? Chef John, you devil you. 😈
Janay H but no freakishly small wooden spoon. So it’s still lacking
And no cayenne pepper. We've been robbed.
That's aka the "Chef John Trifecta."
LMAOOOOO
That round baking dish was in camera view for a third of the video, and we got no "round the outside, round the outside, round the outside.
(I know everyone is reading that in Chef John's voice).
I work in a high end bakery that specializes on these. You dont want lumps of flour because it stops the puffage & crustification of the borders of the clafoutis. When your batter is super smooth and you dont put fruits near the borders of the dish, the sides puff up and get this awesome deep golden brown color. Baking them in smaller and shallow dishes also helps with it.
A touch of sugar just had a new meaning.
I love chef John because he approaches cooking in much the same way I do, where I figure out what's necessary and unnecessary through sheer laziness haha.
I swear when I saw the notification it said "Peter Clafoutis", and I'm like, awesome, Chef John has a guest on his show!
😋
this gave me a solid chuckle haha thanks
I made this yesterday and served it today for my Friendsgiving feast. Made it exactly like Chef John only all I had was self rising flour so that's what I used. I even bought the same pan to make it. Positively the most wonderful dessert I've ever made! My guests were impressed and asked for the recipe. I served it with stabilized whipped cream and a few berries. DECADENT! Thank you Chef John for another heavenly food. I gave you all the credit!
A poke-a poke-a, a shake-a shake-a _AND_ a tappa tappa??! Oh, Chef John, you spoil us!
Also, you have added the word flognar to my vocabulary. I am now a better person because of you.
A chef after my own heart, no extra steps or equipment ! Love the Holy trinity 💕
The Ollld Poka Poka The Ollld Shake Shake and The Ollld Tapa Tapa - Chef John's Trinity 😊
Thank You for making the World a Happier and more delicious place ❤️
I made this. Didn't have Pears but I had Apples. The wife and I really enjoyed it. I used only 1/3 cup of sugar though. Watching the waist line.
I love every single one of these videos and now know how to use my freakishly small spoon I got from pampered chef as a hostess gift. And I've made so many summer sausages. I love you Chef John.
Love this with peaches! Mmmmmmmmmm! Serve this one warm with ice cream! Thank you for sharing a part of your day with us!
My stick blender has been a life saver. I often resist the urge to clean a blender, and the stick blender (also called an immersion blender) enables me
Turn it on when immersed in dishwater?
@@madthumbs1564 That's also how you clean a blender jar - (partially) fill with hot water and some soap.
I love my stick blender too. Sometimes I even use a blender bottle. It's perfectly adequate for small batches of eggs or batters, and all of the parts easily fit in the dishwasher.
@M T I do, too. Thank you, Emeril Lagasse.
I only have a stick blender. Run it under the tap when done, easy clean, no fuss. Plus it takes up way less space.
Chef, you really are a life coach to many. I never went to school but I did learn everything from my bosses and they did teach me alot about life. But you already know that. Thank you for existing in general and on this platform.
Every TH-camr ever: "These algorithms tho! Muh monetization!"
Chef John: "So, I decided to make this recipe because I grew these lovely pears on my new country estate..." XD
Hahaha, Chef John flossin with the new country estate! 😎
In his defense he gets a salary from the allrecipes/foodwishes website these videos are for.
@kingOvitrial No defense of Chef John is needed, I'm proud of him!
Check his pre-vacation tweet.
show off 🤣 so can I come see the beautiful new estate Orchards😂 actually I was just going to ask you to marry me and take me home with you but I'm kind of fugly and well I'm sure you're already taken 🤣 I love your videos please don't stop making them too funny tapatapa really all three in one video, it's too much I can't handle it 🤣
Very interesting! I've been making variations of Clafoutis for the last 15 years and really enjoyed it. This year, we are inundated with Italian plums so that will be the next variation baked in my kitchen. Thank you, Chef John for your devotion to education.
Honestly, I do not know how many professional chefs watch your videos and complain, but then again, this is the internet. I am a simple home cook, and I watch these videos for inspiration and instruction. I do not make food for kings and queens, I make food for my friends and family. It is astonishing how many Chef John recipes I have made and for a home cook, they all came out perfectly, so "professional" chefs and foodies, go be annoyed and pretentious elsewhere. Chef John, thanks and keep up the good work!
Always happy to see a video from chef John!
Chef John, thank you for always making me happy. And I will be making this recipe soon!
😀 This has quickly become one of my absolute favourite cooking channels on TH-cam! Loving your sense of humour and the way you talk. 👍🏻
Chef John, you and your cooking style truly are amazing, thank you so much for what you do! Best wishes from Sweden
Don't know why, but I've always wanted to make a clafouti, but couldn't be bothered de-stoning the cherries. Thank you for giving this a lovely autumn twist. I will definitely try this! Xx
I want to let you know, chef, that I am officially in my third week of culinary school. You inspired me to make the decision...or at least part of it. I’ve always loved your videos, the recipes, your voice. EVERYTHING. Every time I watched on elf your videos, I would dream of making them in a kitchen of my own and finally finding out what they taste like, recently I made the homemade McRib with the buns,the baby back, and the slaw and I instantly fell in love with everything. I’m not going to exaggerate and say I found my purpose in life but I’m having so much fun cooking and exploring flavors in food and exploring what I’m capable of, I just don’t want to stop. Thank you so much for being such an awesome, TH-camr, chef, and personality. I don’t know what you’re thinking when reading this if you’re reading it, but I know if I was reading it, I wouldn’t really know how to react, so you don’t have to if you don’t want to, but you’re one of the bigger reasons that started me in this path and I wanted to make sure you knew. Keep making content because you will always have at least one person watching even if the whole world turns away. Thank you.
When the Chef talked about calling the plate in some way to cheer yourself up... that really got into my feelings! Thank you!
[Hangs *THE DOCTOR IS IN* sign, greets first patient as we sit]
Me: what main issue brings you to seek counseling?
New Patient: I’m feeling down lately
Me: just say *FLOGNARD* repeatedly
NP: wwwhhaaaa...?
Me: you’ll see. It’s pretty amazing
NP, 1 week later: I’m cured!
Thank you for this recipe! I've been making this for years thanks to your published recipe!
I made your cherry clafoutis over the summer when someone brought me a big bag of cherries. It was one of the best things I’ve ever eaten - and I’ve eaten a LOT of good food! I kept the pits in, as you suggested. You were 100% right about that step. The pits gave it this incredible taste and floral aroma that almost impossible to fully describe. It was like almond but it was more than that. Any version of clafoutis that you make, I will try. So, I’m eager to make this pear variation, soon!
RED Bartlett pears are the sweetest and prettiest to use, I think. This recipe is so cool! I have pears of all kinds falling on the ground in my orchard of 13 pear trees, and 35 apple varieties, and all kinds of other fruits that ripened earlier in the year; it's Fall right now. Pears are IN!
Thanks Chef John, I've been waiting for a recipe like this one!
I love pears, but the stuff I usually get here is almost not edible in its raw form. Now I've got an easy and quick way to transform them into something delicious!
(Yes, I've done a batch, following the recipe to the letter, and I love it!).
I'm just here to give a thumbs up and say that I made those sticky garlic pork chops this evening and they were delicious! Thanks chef John! You the best
This recipe is so easy and so very good! Took it to a potluck on the ranch in Terlingua at Jackass Flats tonight, it was gobbled up in no time! Thank you!
Mmm wow, I can smell the scent OMG😍
was about to say my grandfather wouldve screamed seeing the title (i'm french and he was born and raised in the clafoutis region, his grandfather was a baker so this desert is a serious matter to him) but you even thought about french grandfathers by rectifying with flognarde, impressed
Chef John I always enjoy thank you so much
NEW COUNTRY ESTATE?!?! I'm so excited and happy for you!!!! Your garden is going to be huge!!!
clafooty is the only way I'll ever say it thanks to your last clafoutis vid
Thank you for this recipe! Made it for breakfast and the family loved it. Your order of operations is the reason for the lumps, not the whisk. Whisk eggs and sugar, then add flour and slowly work in your cream. A
Yes, I am learning to cook by watching your videos. I make a carrot cake and it was wonderful
I got a bunch of red pears from a pantry recently and I didn’t know what to do with them, used them in this recipe and it came out fantastic, like a pear custard, very nice thanks for this.
I hear "my new country estate" from a chef....I immediately check his subscriber/view counts....and understand right away, that he's earned it. Good for him I say :D
I made this last night: It came out so well, tastes so good!
This so autumn 😍😍😍 ❤️ magnifico
MAGIC as usual!!!
Wow... The rarely seen poke a poke a, shake a shake a, and tappa tappa back to back to back combo
Don’t you mean backa to backa to backa?
Another classic from chef John. And indeed, saying Flaugnarde 3 times is a magical smile maker. 😉
A dollop of creme fresh with a sprinkle of cinnamon. Great recipe!! Try it with almond flour if ur really watching ur waistline.
Can’t wait to hear about your new country house! So excited for you and your wife 😍
Another great video and can not wait to hear more about this mystery country estate. Congratulations!!
I'm a Foodie, so do Excuse me, while I go make this pear Clafoutis !
I wonder, can I use 🍎 apple slices?
@@corvettedm1 Hmm Hmm, or Peach?!
Passion for food Even better! Great idea. Can’t wait to try it!
Don’t forget to save a slice for ya booty. Wait.... no
@@jmag579 Hah! Nice one
I love your videos for sleeping, mainly because I feel like I’m listening to my father or grandfather, or a trusted teacher, and the humor you use is perfect, and learning these recipes is just a plus! Keep doing what you’re doing Chef John!
Made this last week. My friends really enjoyed it! I can’t eat almonds but it looked so good that I had to make it!
Yum! I love pears . This tart is screaming for a topping of crème anglaise . Congrats on your new Home Chef John!
I *never* use almond extract. That way, I can be sure to smell it if someone's trying to poison me with cyanide. Or at least, I try to convince myself of that.
You got some enemies Suzanne?
I don't drink cases of almond extract. Bit a tsp? Bring it on.
I have only ever used almond extract for one application and it was for a spritz cookie. I never made my mom's almond crescents, which were the other thing she used the extract for.
I never use almond extract because it tastes DIS GUS TANG
I've eaten bowls full of bitter almond, and handfuls of apricot kernals at a time with no apparent side effects. I'm not suggesting others take that risk, and I don't believe it's a cure for cancer. -IJS
I know that would taste so delicious 😋 I love pear desserts
I made this over the weekend with apples (they looked better than our local pears) and it was awesome. The whole family really liked it.
Made this tonight. OMG it’s good! Will do it again for sure!
Those pears looked fantastic.
Oh yum! Welcome back chef John! Hope you had a good vacation!
Congratulations on your new home♥️🙌🏽🙌🏽♥️
A spice you've had in your cabinet since before you could swear on TV?????!!!!!!!!!!!!! I love this guy!
Yummy 😋 so easy thank you chef John 🥰💙👋
The best easiest French recipe!
I love it ❤❤🍐🍐🍐
chef john: "country estate"
me: 👀👀👀👀👀 OHHHHHHHH????
Dude...your videos always make me hungry!
Looks excellent!
I swear I wanna meet you once. More than the great poka poka and tappa tappa awesomely amazing dishes is the way the you speak. Love you brother. Bless you sooooooo soooooo much.
this would be a great brunch dish!
I love watching your videos. You are hilarious! And you're also a great chef!
Love your channel Chef John!
I love Chef John..his channel can die for all I care as long as he keeps cooking for me.
This is really delicious!!
This preview image looks mighty delicious
I need to know more about that country estate of which you spoke.
Will there be poloponies, perhaps?
Watch for future recipes! :P
Yes, the country estate.
@@muggsylauer2683 He's going to cook polo ponies if he has them!?
@@annettefournier9655 Only with a tasty application of kosher salt, freshly ground black pepper, and cayenne.
😄 this looks simple and so tasty!!!
that looks delish, thanks boss
Your last suggestion to brush the top with preserves or honey reminded me of the Viennese Apple Pastry my mother would make, brushed with apricot preserves. Sublime.
my Food Wish is for my favirite pastry the 3 years we lived in Belgium. We called the frangipane. they were individual size tarts. Flaky sweet crust, an almond flavored, soft cake-like middle that also had a bit of a chewiness to it. It had almonds & a light, clear glaze on top. Sometimes apple or pear slices on top.
It will be a pleasure and a duty to make this pear clafoutis ! 😊
I love you Chef John
Thank you for loving what you do and sharing with us. My pear tree gave me a lot of really nice pears this year, I am going to try this :)
I was convinced before watching that I would soon hear the words, "You are the Doug Flutie of your pear clafoutis." Chef John always keeps me guessing!
This looks great for a not too sweet breakfast - thanks!
What a wonderful Fall dessert! Would make a great Thanksgiving dessert too.
I agree. It would be a nice change of pace from the same old Thanksgiving pies.
Congrats on your new home! 💜💜💜💜💜💜
Delicious!
Never heard of that but it looks delicious
Good recipe - excellent humor= heavenly combination :)
My great-aunt had a pear tree. I really do miss tree ripened pears.
I fixed that problem by planting one last year. The tree has stages. First year it sleeps. Second year it wakes up slowly. Third year it grows its first fruits. I have a couple other trees that hit third year this summer and I tasted a fresh fig for the first time. I only live on 2 acres and have a whole farm now so anyone can plant a tree. Just do it in the early fall, like right now, and leave it. Give it some love and taking to and some food and you'll have fresh pears for the rest of your life basically. I just planted 6 cherry trees from seeds and they are only 10 inches high so that'll take a long time.
I am so happy its a new video.
Would you be needing a peasant or two for your aforementioned country estate? I can grovel with the best of them,Squire John.Just throw me any scraps from your videos, master.
Chef John, I can beg and grovel much better than say, a Steve, I promise! I freely offer my services, good sir! 😁
CHEF JOHN SAMA LET ME GROVEL
Looks like a yummy breakfast.....
This must be really exciting at your new country estate!
😋 looks good
Que rico, me gusta los postres 🤤😋🥧🍐🍐
YUMMMMM!
You never show how proud you are of me LOL
I made this with the traditional cherries, and used half & half. It was incredible.
Yummmmm
My mom always made this but with apples. She called it Apple Crisp. Nice to know the actual name. Maybe I'll make this pear variety sometime for my wife and kid.