- itemArtisan Breads, Pastries, Cookies, and Desserts: Techniques and Recipes from the Beach Pea Baking Co.tagged by System, 3/16/10
- itemA Taste of Heaven: A Guide to Food and Drink Made by Monks and Nunstagged by System, 3/16/10
- itemCreams, Confections, and Finished Desserts (French Professional Pastry Series)tagged by System, 3/16/10
- itemDessert FourPlay: Sweet Quartets from a Four-Star Pastry Cheftagged by System, 3/16/10
- topicDesserts And Pastrytagged by System, 3/16/10
- itemFruit Desserts: 90 Delectable Pies, Puddings, Tarts, Bakes, Ice Creams, Cakes, Pastries and Preservestagged by System, 3/16/10
- itemGrand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastriestagged by System, 3/16/10
Related Forum Threads
- Eclair or cream puff fillings that don't need refrigeration? Last post on 6/20/10 at 7:55am in Pastries & Baking
- vegan desserts, no oil... what do?? Last post on 7/8/14 at 7:21pm in Professional Pastry Chefs
- Macaroon is American English Last post on 2/1/12 at 2:15am in Pastries & Baking
- Need help deciding which school for a baking and pastry arts program. Input greatly appreciated :) Last post on 8/20/11 at 2:43am in General Culinary School Discussions
- Searching for professional-level petit four cookbook Last post on 12/15/10 at 10:48am in Cookbook Reviews
Last edited: 1/21/12
- When Is A Cobbler A Grunt Making Sense Of American Fruit DessertsLast edited: 3/8/10
- How To Make A Chocolate SouffleLast edited: 2/28/10
- How To Prepare A Panna Cotta With Honey And StrawberriesLast edited: 2/16/10
- Custards Last Stand Cooking CustardsLast edited: 2/16/10
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
A very good way to get into Japanese blades since very good bang for the buck. Familiar blade and handle shape. Very good steel, comes with and keeps a good sharp edge ... but if you need to touch...
I picked up the Miyabi 8" chef's (600D) as an upgrade to my Henckels when I found it on sale and was not disappointed. Feels a bit lighter and more agile in the hand compared to the Germans since...
Wüsthof is one of the "big name" Germans for a reason, over 200 years. Their professional tier lines are all solid, and the choice may end up being just personal taste over the exact look/material...
Clafoutis Questpost #1 of 103/16/10 at 10:22amThread StarterI included a Clafoutis recipe in my cookbook (please forgive the mention, it's A Taste of Heaven: A Guide to Food and Drink Made by Monks and Nuns if anyone is interested) and have been crazy frustrated by it ever since. It's really more of a custard than a clafoutis. I tried adding more eggs, tried it with and without the pear brandy, tried different kinds of pears--all kinds of variations. Then I went in search of other clafoutis recipes. Found one that turned out like popovers; made it with raspberries and it was OK, still not great. I have one more recipe to try before giving up on making a great clafoutis at home (I love Bittersweet Bakery's version in Chicago). Any suggestions? Thanks for your help.
Gear mentioned in this thread:post #2 of 103/16/10 at 11:02amHello Heaven and welcome,
For a (more or less) fail-safe pear clafoutis, take a look Ina Garten's. Julia Child and [shudder] Alton Brown have some good, basic clafoutis as well.
Also, if she doesn't show up in due course, you might want to try sending petalsandcoco a PM. She's a for true clafoutismeister.
Edited by boar_d_laze - 3/16/10 at 11:31ampost #3 of 103/16/10 at 12:42pmClafouti is actually pretty close to a baked custard. When we were kids we would eat it from the baking dish, with a spoon. It generally didn't last long.
Have you tried adding more flour? What are the proportions you are using? How long are you baking it, and how hot is your oven? Do you get a golden brown delicious crust?post #4 of 103/16/10 at 2:39pmI brought this over from the baking forum> Just omit the raisins if you don't want them. Chef BDL's suggestion about Ina Garten's recipe is wonderful too, Tried and tested – from the Martha Stewart Living Cookbook- a nice dessert. Prep. 10 mins. Easy.
Pear-and-Golden-Raisin Clafouti Serves 4
“Clafouti is a shallow puddinglike dessert made with fruit, almost like a dense pancake. Early recipes called for unpitted black cherries because the pit was thought to add flavor to the batter. Using a blender to mix the batter will make the clafouti light and airy. The batter may also be combined in an electric mixer.”
Unsalted butter , for dish
2 medium pears, peeled cored, cut crosswise into ¼-inch slices
2 large eggs
1 3/4 cups heavy cream
¼ cup all-purpose flour
¼ cup granulated sugar
1/8 tsp ground nutmeg
pinch of salt
¼ cup of golden raisins
1 ½ tablespoons packed light-brown sugar, plus more for garnish
post #5 of 103/16/10 at 10:32pmpost #6 of 103/17/10 at 5:22amHi,
Preheat the oven to 400 F. Generously butter a 12 inch-round gratin dish; set aside.
Arrange the pear slices in the bottom of the prepared gratin dish. Set aside.
In a blender, combine the eggs, 1 cup cream, the flour, granulated sugar, nutmeg, and salt, and process until a batter is formed. Pout the batter around the pears, and sprinkle the top with raisins.
Bake until the top begins to set, about 12 minutes. Sprinkle with the light-brown sugar; continue to bake until the clafouti is set and golden brown on top, about 8 minutes. In a large bowl, whip the remaining ¾ cup cream until sof peaks form. Remove the clafouti from the oven, and serve with whipped cream and a sprinkle more of brown sugar.
I was just reading my german book about French recipes when I saw your question about Clafoutis :-)) I did the one from this book and it was great!! Simple as it must be, light and fruity.. Here you have it:
450 g cherries
100 g sugar
2 big eggs
1 egg yolk
100 g flour
1 pinch of salt
175 ml milk
4 table spoon of double cream
5 drops of vanile
But the cherries on the botton of a smeared baking-tin. First sugar and eggs mix. Then the others. Cast that liquid on top of the cherries and let it back for appr. 45 minutes..
That is all!!SirSirpost #7 of 103/17/10 at 12:26pmThread Starterpost #8 of 103/17/10 at 12:32pmpost #9 of 103/17/10 at 12:38pmThread StarterJust wanted to add that I will try all of these clafoutis recipes and get back to you with my favorite. By the way, the clafoutis at Bittersweet is more solid and I found a recipe that calls for almonds or almond paste (have to find the recipe again), and am wondering if that's why I like their version best among store-bought clafoutis? Thanks again for your help!post #10 of 103/27/10 at 2:51pmThread StarterMy computer died so I was offline for a week while I picked out a new netbook (Asus Eee PC 1005, and I love it. I found the clafoutis recipe I was looking for. It's in a cookbook from a British TV show where they taught hopeless cooks to cook better. It's Angela Hartnett (whose little shop and take-away store, Nonna's, I fell in love with in London) and another chef whose name I can't recall. Anyways, it uses marzipan in the recipe. I will post it and try it along with all the others. Thanks for all the suggestions.
- Clafoutis Quest
Gear mentioned in this thread:
- When Is A Cobbler A Grunt Making Sense Of American Fruit Desserts
- › New Restaurant Owners 9 minutes ago
- › Red Ranch Sauce 2 hours, 39 minutes ago
- › Executive Training Paul Bocuse 2 hours, 52 minutes ago
- › Dexsteel? 3 hours, 18 minutes ago
- › Greenherb A Grade Dried Shiitake Mushrooms and parasites 4 hours ago
- › Hello hello hello! 10 hours, 27 minutes ago
- › Close to making a purchase. Wanted to reach out to the experts. 11 hours, 58 minutes ago
- › Burger King zesty sauce or Bloomin' Onion sauce in a bottle? 13 hours, 52 minutes ago
- › sharpening stone makeup 15 hours, 17 minutes ago
- › I'm fired...I think? 17 hours, 31 minutes ago
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › The Art of French Pastry by Jacquy Pfeiffer by OCDshaver
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork