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/
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, 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.
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.
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
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.....
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 :)
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!
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
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.
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...
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.
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 .
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).
@@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...)
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 😇
