Classic Cherry Clafoutis Recipe
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- Опубліковано 19 тра 2020
- This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan. Subscribe ► bit.ly/2zBklap
Ingredients for this recipe:
• 3 cups pitted fresh dark cherries
• 1 cup + 3 tablespoons sugar
• 1 ¾ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract
• 4 eggs
• 1 egg yolk
• 2 teaspoons unsalted butter
• powdered sugar for garnish
Serves 8
Prep time: 10 minutes
Cook Time: 40 minutes
Procedures:
1. Preheat the oven to 375°.
2. Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
3. In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
4. Butter a 9”-10” glass tart dish.
5. Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
6. Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Chef Notes:
Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
You do not have to toss the cherries in sugar if they are sweet enough, however if they are on the tart side then it is recommended.
If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
You can bake this in a glass or ceramic coated tart dish, a cast iron skillet or a casserole style dish.
Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed. - Навчання та стиль
My 13 yo made this today with fresh blueberries. It is wonderfully easy and so beautiful. Thank you for the recipe!
So so simple!!! Absolutely trying this!!
Looks delicious 😋
Where I live, the cherry season starts in late June. I will save this recipe and try it when the juiciest and sweetest fresh cherries are available. Looks so yummy. Thank you!
Perfect!
I’ve made this twice now, came out wonderful.
I made this the 1st time with your recipe and used 2/3 frozen berries (Blueberry, Raspberry and Blackberry) and 1/3 fresh Blueberry., and also used 1/2 cup sugar instead of 3/4 cup. It turned out pretty good. I will use fresh fruits next time. Thank you very much for posting this recipe.
Your recipes look amazing Chef Billy! I LOVE cooking/baking and have learned from my mom, books, tv, and now youtube! Thanks for helping me expand my baking abilities!
Thank you for watching!!
One of my favorite desserts😋😋
My grandma makes it when I visit her in France🇫🇷
The best!
My stepson has been wanting to make this and yours was the first video to pop up when I googled it. I yelled "Billy the bartender from LongHorn!!! I used to work with this guy!"
Great video!!! Very helpful! Awesome job!
What’s up, Hannah! Long time no talk. Hope you all are well.
Thank you!❤ Very tasty! Very easy to do!
Bonjour, some observations: It is absolutely necessary to keep the pits, not for the taste of the almond but so that the juice of the cherry explodes in the mouth during the tasting.
And we do not coat the cherries with sugar but before baking we sprinkle the preparation with hazelnuts of butter. Take out of the oven and sprinkle with a little sugar (preferably brown sugar).🖐
Thank you for this video! Looks delicious and your instructions are perfect
Thank you kindly
followed your recipe but with blueberries and it was phenomenal 🤩
Definitely going to make this ♥️
Looks delicious 😋 I’m gonna make it today, wish me luck, thanks for the recipe!
Best of luck!
It's so easy and super good, crazy delicious! I try this soon.
Yes!
My dad always made it with peach and its one of my favourite desserts, I'm going to make it myself very soon
My mouth is watering watching this 🤤
I will be trying this, for sure
It’s a good one!
Ok, I got my tool to get those pits out and let's make this Clafoutis Recipe!
Nice!!!
Made this yesterday - it was delicious! Everyone loved it! Thanks, Chef!!😋😊
Thanks for trying it.
Beautiful ❤️ ty
I will try to make this next week. Lots of cherries these days. Thanks for the recipe
Fantastic!
Making it right now ☺️
Looks absolutely delicious. Gonna give it a try. Will let you know.
Do it up!
Chef Billy Parisi I’m gonna use blueberries from our small orchard. Wish I could send you a pic
Chef Billy Parisi ok, everyone thinks I need to retire and become a chef now. It came out absolutely amazing. I followed your recipe exactly and it came out amazing. Thank you so much.
Tq for this lovely recipe🍒😋
Most welcome 😊
Can this be done with strawberries? I have the alpine(he thiner smaller variety as opposed to those huge fig sized ones you can get in stores in America) varities to clarify, so they're more comparable to a large blackberry in size.
Hey Man. Looks great! Do you have a link to a printable version of your recipes?
Billyparisi.com
It looks really good.
It makes me think more...I'm clumsy, so I'm afraid I'll succeed.
You got this
I’m going to try this I shared the vid with my family so we can make it together
Awesome!
this clafoutis is insane.
A cherry pitter is so worth it, I have the exact same model. Chef how do you feel about almond as an alternative to vanilla?
Absolutely you can do it!
It’s going in the oven as I type this comment. You are a great instructor. Can you make a pasta dish with cream, truffles and mushrooms? Had it at dinner and would love to impress guests. Ty
I bet you’re experienced enough to make it too!
Im more of a baker with specific directions. Thats why I asked for you to make.
If you use a blender to mix the custard ingredients be sure not to incorporate too much air into it or it will rise too much and then collapse possibly causing problems.
Can I use frozen or canned cherrys
Can we use frozen cherries 🍒
Lecker 😋👏👍🌞✌️
You gotta pop that cherry!
Lol
I've done this only with raspberries so far. (Much easier than cherries and just as delicious!). For those who are turned off by the work involves in the cherries - try berries!
Would gluten free flour work?
What size is the dish you’re using here? Thanks.
Hello Chef Billy ! How are you ? I really enjoy watching your videos ! ! May I ask where you purchase your aprons ?
I make them.
@@ChefBillyParisi That's great! I'm interested in purchasing one from you, if you're interested and available making one...☺
Hello Chef Parisi, how long can I keep this in the fridge, I think we would be eating most of it cold. Thanks, great recipe.
3-4 days
@@ChefBillyParisi Thank you so much! #QuarantineWeekendTreat!
Soak those cherries in a cold vinegar water for 10 minutes to remove the chemicals sprayed on the trees and in processing.
I love making this dish ... last time, I used a cast iron skillet and blueberries. How would almond extract do with the cherries? Oh, and thank you for letting me know I’ve been pronouncing it wrong for 15 years!🤗 Love your channel ... and that kitchen.
What temperature do you bake this using the cast iron? I am planning on making this using blueberries and cast iron as well.
I only have 2 cups of fresh cherries and a package of frozen ones. Can I use a combination of fresh and frozen cherries? Or just fresh? Thanks
Combo could work
Help! I did this in a tart dish. I filled it to the top, but still had about 1/3 batter left. So I made another smaller bananas Foster version in a round cake pan (all I had were Nanas that needed used). The full cherry one was so brown on the top, and starting to fall back flat after rising, so I had to take it out. However, the center was still jiggly and not cooked through. The banana one, in the bigger pan was thinner and came out cooked beautifully. Should I cover next time, not fill the tart dish to the top rim, or reduce heat and add 10 min???
I made these today and the recipe was easy to follow and it turned out great. However it might be personal taste, but I found them very eggy. Maybe 4.5 eggs was too many? Suggestions on what I could do differently?
You could scale back
Love the recipe! Thanks
Can I use frozen cherries?
Yes
The sugar you use has almost a tan color. Are you using cane sugar?
Yes, it’s just organic.
In France you can actually buy a stone fruit pit extract ..
Can I use frozen cherries? 😋
Maybe??
Can I use frozen rainier cherries?
Maybe??
Ok, I will try it soon.
PL, any vegetarian substitute for eggs?
Unfortunately no
Can I use cranberry?
Do you have a few blueberries and blackberries to throw in with the cranberries?
Wish to share the pic , beyond delicious 😋 clafoutis 🙏🏾
Send it to me on Instagram @chefbillyparisi
to avoid crumbs: mix everything, except the eggs. if everything is smooth, then the eggs. its much quicker!
check out the film - First Cow - starring Toby Jones - it features a clafoutis!
Actually no, heat the dish to 375 preheated oven.
Pour a little bit of batter evenly and bake for 5 minutes then take it out and finish pouring the rest of the batter and add the fruit.
C'mon man holy cow chef!
A Patissier from France taught me to make this, and I literally have no clue what you’re talking about nor have ever seen that method done.
@@ChefBillyParisi
There's a fist time for everything!
Can't teach an old dog any new tricks huh?
@@ChefBillyParisi
I still like your work BTW.
I worked under Jeremiah Tower a couple years but that dosen't make me a expert on California Cuisine.
It made me a better Chef, and that's what counts!
In My humble opinion.
Hallo ,können Sie mir Ihr Rezet auf deutsch mir mitteilen ,der Kirschkuchen sieht sehr lecker aus ....viele Grüße Susann Haase......
Naturally extracted almond flavor is kinda heavy on cyanide, too. There are good reasons not to eat cherry, peach, etc pits.
Good Clafoutis should not rise & fall; too many air bubbles. It is a set custard. Less whisking. Bang & pop if necessary.
Just made this. Took an hour in the cheap IKEA oven, but fortunately I have a new oven on order. BTW, ikea is the Swedish word for landfill.
Vi la miniatura y dije que xuxa hace Blipi cocinando clafoutis?????????
looks good but classic clafoutis has almond flour and almond extract? basically the one i tried in france had these.
No, the almond flavor comes from the non pitted cherrie which give off almond like flavor.
Add almond flour to the flour
Hi Chef...well, made the cherry clafoutis today...I followed directions so it's not your recipe, I think its my palate. Just don't get the 'not quite crust' but heavy dough like substance, with eggy custard topped w cherries. Couldn't give the stuff away, even with extra powdered sugar. Well, that's my clafoutis story, at least we tried it. Thanks again.
Just put mine in the oven...
Nice
I am making this for the second time. The 1st was ok. I cooked it for 40 min and it was still liquid in the center so I ended up cooking it an additional 20 minutes. This time again at 40 minutes its liquid in the center. The sides ended up over cooked the 1st time. I'm not sure how to fix this.
Same
Raise the temperature
Water bath
@@adamsnelson4689I'll try that. Thank you!
I always thought this was a Greak dish
So it’s a German apple pancake with cherry
1:18 it was weird to search the recipe and read that is like a crime to do that because you will lose the flavor just like that no one explains that detail of the early recipe.
It’s interesting for sure
Cup is... how much grams/ml? Cups are different. Why not to specify clearly how much in grams?
"🐕⛲
Base is soggy.
This is everything but classic. In France, nobody would prior sweeten up the cherries nor finish off the clafoutis with powdered sugar. Besides, there is absolutely no culinary interest in doing it.
metric would be better 💯💯💯
Ok, I just learned the hard way. DO NOTtry this in a springform pan. 🤦♀️
First
Love that there are Firsts lol