Cherry Clafouti

Cherry Clafoutis Recipe Demonstration - Joyofbaking.com

Описание:

Recipe here: http://www.joyofbaking.com/breakfast/... Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cherry Clafoutis. A Cherry Clafoutis is made by covering sweet cherries with a pancake-like batter and then baking it in a hot oven until the batter has set with nicely browned, and slightly puffed edges. The clafoutis should be served immediately, while it is still warm, with a dusting of confectioner's (powdered or icing) sugar.

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Комментарии:

Kevin пишет: You "TRIED" to cut a piece as if it were pie, but it came out really in just a spoonful like a cobbler or s/thing.

The major FAIL however, is you did not state the temp of the OVEN! 18-20 minutes, or until a toothpick comes out clean, but WHAT TEMP?

Evergreentimberwolvesjunkie пишет: where do you get the cherry pitters?

toukitsouimana12 пишет: Can I "bake" it in the pan? Like, flip it over once the bottom is done, like we do the pancakes? Coz I don't have an oven :(

tananan pinyaapinat пишет: the dog wanna eat too^^


Jonathas Junior пишет: Yes =D

BUDUZZZ пишет: Hi, What brand is your food processor? Thanks!

Priscilla Almanza пишет: aw your dog is so cute!

Joy of Baking пишет: You can buy them on line, cookware stores, and I see them at most stores that sell kitchen equipment.

lwblack64 пишет: I asked Chef Bruno a question about his Cherry Clafoutis recipe regarding separating the egg yolks from the whites and whipping up the whites for a more fluffy cake texture and he said while it may make it more like a cake that it is supposed to be more like a cobbler...

Gmork пишет: OWNED! She gotcha!

Rebecca Sühl пишет: finally someone who thinks about us europeans! :P did this for breakfast this sunday. lovely! greetings from Sweden

Joy of Baking пишет: We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.

Kevin пишет: Thx for taking the time to reply, and yes...you DID by gumbo! :) lol

I got too excited about making it after I watched the video, and if fact, made it a few hours afterwards ;)

I've had s/one tell me that you have to use whole milk to get the proper texture how a clafoutis is supposed to turn out (like custard), but never having had it before and not knowing just what it was to be like, hey...it turned out fine(?)...tasty at least ;)

It didn't rise like I thot it would...moist and s/what flat

Joy of Baking пишет: I did say to preheat your oven to 425 degrees at the beginning at 0:31.

patialadikudi пишет: Can you please do some recipes with coconut flour ... Thanks

Kevin пишет: You "TRIED" to cut a piece as if it were pie, but it came out really in just a spoonful like a cobbler or s/thing.

The major FAIL however, is you did not state the temp of the OVEN! 18-20 minutes, or until a toothpick comes out clean, but WHAT TEMP?

Evergreentimberwolvesjunkie пишет: where do you get the cherry pitters?

toukitsouimana12 пишет: Can I "bake" it in the pan? Like, flip it over once the bottom is done, like we do the pancakes? Coz I don't have an oven :(

tananan pinyaapinat пишет: the dog wanna eat too^^


Jonathas Junior пишет: Yes =D

BUDUZZZ пишет: Hi, What brand is your food processor? Thanks!

Priscilla Almanza пишет: aw your dog is so cute!

Joy of Baking пишет: You can buy them on line, cookware stores, and I see them at most stores that sell kitchen equipment.

lwblack64 пишет: I asked Chef Bruno a question about his Cherry Clafoutis recipe regarding separating the egg yolks from the whites and whipping up the whites for a more fluffy cake texture and he said while it may make it more like a cake that it is supposed to be more like a cobbler...

Gmork пишет: OWNED! She gotcha!

Rebecca Sühl пишет: finally someone who thinks about us europeans! :P did this for breakfast this sunday. lovely! greetings from Sweden

Joy of Baking пишет: We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.

Kevin пишет: Thx for taking the time to reply, and yes...you DID by gumbo! :) lol

I got too excited about making it after I watched the video, and if fact, made it a few hours afterwards ;)

I've had s/one tell me that you have to use whole milk to get the proper texture how a clafoutis is supposed to turn out (like custard), but never having had it before and not knowing just what it was to be like, hey...it turned out fine(?)...tasty at least ;)

It didn't rise like I thot it would...moist and s/what flat

Joy of Baking пишет: I did say to preheat your oven to 425 degrees at the beginning at 0:31.

patialadikudi пишет: Can you please do some recipes with coconut flour ... Thanks
You'll Need:

1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted flour
3 cups black cherries*, pitted
1/3 cup granulated sugar
Confectioners' sugar (for garnish)

Procedures : *Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted bing cherries.

Preheat oven to 350 degrees F. Butter a 2-quart ovenproof baking dish, 1 1/2 inches deep.

Place milk, sugar, eggs, vanilla extract, salt and flour in blender. Cover and blend at high speed for 1 minute.

Pour a 1/4 inch layer of batter into the prepared baking dish. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on the sugar. Pour on the remaining batter and smooth the surface with the back of a spoon. Place in middle position of oven and bake for about 55 minutes to 1 hour. The Clafouti is done when it has puffed and browned and a needle or knife plunged into its center comes out clean.

Sprinkle top with confectioners' sugar just before serving.

Serves 6 to 8