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.
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 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 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!
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!
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 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.
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.
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, UA-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.
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.
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!
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
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.
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
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.
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!
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!
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!
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 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.
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
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
Wow, this is the top dessert recipe for this household. Not much sugar and so light and tasty. I would even put less sugar. I did not have any milk so used 1/2 cup 18% cream and the rest water. Thank you so much for sharing this recipe.
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
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!).
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.
Every UA-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
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 🤣
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.
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'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've made this with apples and a vaierty of stone fruit. When I use apples, I like to finish it by drizzling with real maple syrup for the last ten minutes of baking. And I completely agree with serving it room temperature or cooler. The fact that it's not too sweet is what I like best about it. It's all about the fruity flavor and a lot less work than a pie.
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.
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!
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.
If Chef John is not humorous enough, read the closed captions! Today's might be the best! Thank you Chef John for another very informative and funny video.
Chef john , close to my recipe, i peel brown skin pears and use half and half for a rich liquid, delicious, the rest of the recipe is the same. I bet some people use containers of nutmeg that were in the lazy susan when they bought their house, if not new , and it was left behind,lol. Use fresh grated nutmeg folks.
You can whisk the lumps out of the batter if you add the milk in stages, so a little to start with, add the flour to make a thick-ish paste (at which point you can whisk out the lumps) and then thin out the batter with the rest of the milk. People made this before there were blenders.
Limitless Potential you could easily convert this. I used coconut milk instead of real milk, I used coconut sugar but you can use any Keto approved sweetener and nut flour instead of flour..
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.
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
I know, so easy! 👍
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 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 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 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!
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!
A chef after my own heart, no extra steps or equipment ! Love the Holy trinity 💕
Love this with peaches! Mmmmmmmmmm! Serve this one warm with ice cream! Thank you for sharing a part of your day with us!
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 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 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.
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.
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, UA-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.
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.
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!
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.
When the Chef talked about calling the plate in some way to cheer yourself up... that really got into my feelings! Thank you!
A touch of sugar just had a new meaning.
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
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.
Chef John, thank you for always making me happy. And I will be making this recipe soon!
Chef John, you and your cooking style truly are amazing, thank you so much for what you do! Best wishes from Sweden
Mmm wow, I can smell the scent OMG😍
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.
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!
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!
NEW COUNTRY ESTATE?!?! I'm so excited and happy for you!!!! Your garden is going to be huge!!!
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.
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!
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?
A dollop of creme fresh with a sprinkle of cinnamon. Great recipe!! Try it with almond flour if ur really watching ur waistline.
😀 This has quickly become one of my absolute favourite cooking channels on UA-cam! Loving your sense of humour and the way you talk. 👍🏻
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.
Always happy to see a video from chef John!
Another great video and can not wait to hear more about this mystery country estate. Congratulations!!
Another classic from chef John. And indeed, saying Flaugnarde 3 times is a magical smile maker. 😉
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.
Yum! I love pears . This tart is screaming for a topping of crème anglaise . Congrats on your new Home Chef John!
Thank you for this recipe! I've been making this for years thanks to your published recipe!
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
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
Wow, this is the top dessert recipe for this household. Not much sugar and so light and tasty. I would even put less sugar. I did not have any milk so used 1/2 cup 18% cream and the rest water. Thank you so much for sharing this recipe.
Those pears looked fantastic.
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.
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
Can’t wait to hear about your new country house! So excited for you and your wife 😍
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 :)
Chef John I always enjoy thank you so much
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!).
Oh yum! Welcome back chef John! Hope you had a good vacation!
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.
Made this tonight. OMG it’s good! Will do it again for sure!
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.
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!
Every UA-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 🤣
Yes, I am learning to cook by watching your videos. I make a carrot cake and it was wonderful
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
This must be really exciting at your new country estate!
MAGIC as usual!!!
I've made this with apples and a vaierty of stone fruit. When I use apples, I like to finish it by drizzling with real maple syrup for the last ten minutes of baking. And I completely agree with serving it room temperature or cooler. The fact that it's not too sweet is what I like best about it. It's all about the fruity flavor and a lot less work than a pie.
I made this last night: It came out so well, tastes so good!
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.
Congratulations on your new home♥️🙌🏽🙌🏽♥️
Good recipe - excellent humor= heavenly combination :)
So you remember Bistro Clovis that was on Market on SF? Best clafoutis I have ever eaten. Their individual tarte tatin was pretty spec as well.
this would be a great brunch dish!
This preview image looks mighty delicious
Never heard of that but it looks delicious
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.
A spice you've had in your cabinet since before you could swear on TV?????!!!!!!!!!!!!! I love this guy!
😄 this looks simple and so tasty!!!
I love you Chef John
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!
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
Dude...your videos always make me hungry!
This so autumn 😍😍😍 ❤️ magnifico
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.
Looks like a yummy breakfast.....
I made this with the traditional cherries, and used half & half. It was incredible.
If Chef John is not humorous enough, read the closed captions! Today's might be the best! Thank you Chef John for another very informative and funny video.
The best easiest French recipe!
I love it ❤❤🍐🍐🍐
It will be a pleasure and a duty to make this pear clafoutis ! 😊
Looks excellent!
This desert reminds me of kuchen which is German and can be made with pears and peaches. It looks delicious.
I love watching your videos. You are hilarious! And you're also a great chef!
This looks great for a not too sweet breakfast - thanks!
What was the alternate name?
Chef john , close to my recipe, i peel brown skin pears and use half and half for a rich liquid, delicious, the rest of the recipe is the same. I bet some people use containers of nutmeg that were in the lazy susan when they bought their house, if not new , and it was left behind,lol. Use fresh grated nutmeg folks.
You can whisk the lumps out of the batter if you add the milk in stages, so a little to start with, add the flour to make a thick-ish paste (at which point you can whisk out the lumps) and then thin out the batter with the rest of the milk. People made this before there were blenders.
This is really delicious!!
Have to say you have the best cooking channel on UA-cam.
If you don’t mind requests. Please do a keto dish.
Limitless Potential you could easily convert this. I used coconut milk instead of real milk, I used coconut sugar but you can use any Keto approved sweetener and nut flour instead of flour..
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.
I know that would taste so delicious 😋 I love pear desserts
A small amount of buerre noisette in the batter really works nicely to add some funk.
Congrats on your new home! 💜💜💜💜💜💜
Chef John...Please make Toad in the Hole. Love your show!!
I love the Ole tappa tappa!
These are divine with cherries and extra nutmeg.