Cherry Custard Pie (Clafoutis) | Chef Jean-Pierre
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- Опубликовано: 8 фев 2025
- Hello There Friends, Today I'm going to make a Cherry Clafoutis! Call it whatever you want, Cherry Pie, Cherry Custard Pie, Clafoutis. No matter what you call it, it's delicious! My mom used to make this Clafoutis for me when I was a kid and I always loved it. I'm sure you will love this Cherry Pie too! Let me know what you think in the comments below!
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Cherry Pie
The Best Cherry Pie
Cherry Clafoutis
Clafoutis
Cherry Custard Pie
I work in a hotel resturant and I was a kitchen porter there for 3 years and about a month ago I saw this video and thought why the the hell not? ill give it a try! Instead of using cherries I used fresh plums because I have a few plum trees in my garden. it came out really really well and I dusted the top with some sugar and thought id take it into work for some of the waitresses and waiters to try so i left it there. 2 days later the head chef had a word with me in his office and said he tried my plum and custard pie and was very impressed and offered me a job as a commis pastry chef! Thank you so much Jean Pierre this recipe literally gave me a job
WOW!!!! Nice going! I am so happy for you! Good luck! Pastry Chef are really in demand! There are many chefs in the world but not so many pastry Chef! Be sure to check back with us every so often we love to hear how you are doing!!😀❤
@@ChefJeanPierre I will thank you so much for replying!
I made one of these with plums a few months ago as well (not with a waterbath though). Tasted great. Gonna try this waterbath method next time.
Best comment ever. It hurts my heart to think of how many important complimentary bits of feedback are just not given in life. All over the planet people you've affected in a very relevant, deeply profound way are going about their business, carrying something magical you showed them or did for them and you'll never know. It hurts my heart to think of all these millions of people connecting and then being strangers. With everybody either choosing not to, or just not being capable of, informing you of your crucially important contribution to their lives, to their happiness and wellbeing. I'm so glad you took the time to leave this comment. And to sit in the restaurant you work in and peacefully devour a delicious pastry whilst imagining the happy little heart that made the delicious cake I was enjoying is such a joyful thought. I wish you all the best in your career. A thoughtful, generous, creative soul. :)
Hey! Good for you buddy!
The only good thing about 2020 is that this legend is finally back.
You are too kind, Thank you!
Haha u got a point tho
The weird thing to is coronavirus was labeled covi 6. In 1967. Every 3 years, it takes on a new strain. So the coronavirus was founded in 1949. Just imagine since 1967 to 2019 52 years its been all over the world several times. Even a 37 year old can of vintage lysol on ebay says it kills coronavirus. Its move at a turtles pace for 52 years. Now since march its all over moving like a jack rabbit..😒 I dont believe in propaganda. Magic or that the sky is falling.🙉🙊🙈🤓😍
i sweaaaaaaaaaar
+Baked by Jeffrey
Look up Event 21 on RUclips...
Cooking with a French accent automatically makes the food taste better!
Who dared dislike this treasure. Time to get my pitchfork.
they must have misclicked
No mistake it was a mistake
I'm guessing it's due to the lack of "onyo"
Of course it's the kids who found the pits in the cake!
You have the Pitchfork! I have a Bullwhip!
i made this and my wife liked it so much she did things to me later that haven't been done since we were in our 20's. Thanks CJP.
😂😂😂
Congrats bruh 😂🤣
LOL!
😆😂🤣👌🏻
Got tossed up like a Salad!!💪💪💪😂😂😂
The way he talks, really calms me down. So relaxing to listen.
I stumbled on your RUclips Channel a short while while back and have been thoroughly enjoying - trying new recipes about once a week. Yesterday, I made this clafoutis. I told my wife it was so simple - a child could make it; and if I could not make it, I must have issues. She responded, "Even if you can make it as good and tasty as Chef Jean-Pierre, you still have issues." I will not be inviting her to dinner again. :)
😂😍😂😍😂😍
The truth hurts.
I kid. I kid...
My mother (French) also made this for us but it was later my father who made Clafoutis regularly. He would use almond extract as the flavoring, very small amount so it was a very delicate aromatic more than a strong flavor, and he'd make powdered sugar in the blender with Star Anise and normal white sugar and dust the top of the Clafoutis. The Star Anise sugar is also fantastic on Pain Perdu, we still use stale baguettes sliced on a long diagonal for our Pain Perdu, and fresh and hot from the pan a pat of butter and a generous sprinkle of Star Anise sugar is all you need! So, Merci Chef for this souvenir of my youth! I haven't made Clafoutis in at least 20 years and I'm making it very soon now!
Wow, that is some Clafoutis poetry you laid down, Paul. The almond extract would be my choice, as well
Watching these older videos just shows how much this channel has developed production wise in the past few years. It's the same fantastic content but you can see that Jack and anyone else involved in the production have learned a lot, and it's a credit to them. You can see the newer videos are better quality, and more polished, and really no different to watching a regular TV program. Well done 👏
Chef....It is so refreshing to have an awesome teacher/coach. Many chefs are so Hmmm Let me phrase this properly....Egotistical and Arrogant. Thank you so much sir for putting so much FUN in teaching your craft.
Chef " if you can't make this you have issues " best quote of the day. Chef, you are great!
Love that!
Hahaha
during 2020 thought nothing is gonna go well until my favourite chef comes back towards the end he said there’s gonna be more recipes never been that happy for a long time
I bought your book Sunshine Cooking when I turned 18 back in the 90's. Your clafoutis was one of the first deserts I ever made after your key lime pie. So glad to have found you on YT. You are one of the best and deserve much more credit. Cheers from Piedras Negras, Mexico Chef
🙏🙏🙏😊
I love this man's passion.
Another great recipe from the legend himself!
Thanks a million, I hope you make it, it's really good !:)
@@ChefJeanPierre cherry frangipane 80 and heavy custard 20 percent mixed and set on a par baked pate sucre base in a ring mold. 🤩🤩🤩🤩🤩👍👍
Chef, I made this yesterday 7/1/2023. I had to do a few very simple modifications, but as a major lover of desserts, Chef, this recipe came out perfect. After refrigerating overnight, I snuck in a small piece before breakfast. Fantastique. This will not last very long. Thank you,
Since seeing this andd also the way Laura in the Kitchen does her clafouti, I make MY OWN variation, and oh my God, I make this every week now - my husband and I CANNOT LIVE WITHOUT THIS ! This has NEVER happened to us before.
We are IN LOVE with this FANTASTIC dish!
There was a beautiful dark cherry tree in the yard of the first house my parents bought after we got here to the USA, Chef! I have MANY fine memories of reading etc under that beautiful tree, and eating the bottoms of blades of grass! My dad had that lawn in Garden of Paradise condition - he was gifted with 10 green thumbs!
Thank you sooo much Chef!
Every week!!? Wow
@@richardcorsillo9819 Yes, I made my own variations weekly at that time - and we rode that wave for about 8 weeks. There are endless variations so it was truly fascinating and enjoyable - and the size one makes can be adjusted for smaller families, as in my home. This dish can be made either sweet or savory as well - it is truly a beautiful thing! I also played around with making it keto during those weeks. The way I made it most often was more Laura's method in terms of steps and complexity - for example she does not put it into a water bath as Chef does here, and I never inverted it into a serving platter - we just cut slices out of whatever pan or dish I had baked it in when I used her vid as a guide.
Made this dessert with strawberries, blueberries, and raspberries and it was amazing. My family gulped it up in one day. Thanks Chef JP for another great recipe and a great story!
Thank you for your food videos Chef Jean-Pierre! It makes me happy just to see your enthusiasm. My mom, 83, never cooked but she said that now after watching with me "Anyone could learn to cook with Chef Jean-Pierre."
I don't know how I missed this video before but you make me laugh so hard while watching you making this pie Chef. The ingredients are simple and the pie turns out beautifully. Thank you for sharing this wonderful recipe. ❤️
These early videos are gems, right?!
So entertaining I don't mind when he makes a short story long!! Merci Beaucoups!!
I'm so glad I found your channel Chef! I love food! I love cooking! I am a retired Army vet and it's therapeutic for me. Food is the great equalizer. You can put a good dish in between your worst enemy and for a moment in time, there will be peace!
As cherry is very expensive in my country, I use diced trawberry and mango with less sugar. The result came out quite nice and my family like it alot. Thank you, Chef! Stay safe and keep on rocking 👍
“If you cannot do this dessert, you have an issue. I don’t know what it is, but it’s an issue.” 😂 5:04
It looked so tasty so I wanted to try with Raspberries. Listening to you Jean Pierre, about using firm berries.. I cheated and used frozen raspberries! Everyone LOVED it.
Clafoutis is my very favorite way to eat black cherries every summer! My recipe is different, requires only a whisk, no water bath, and sub’s creme fraische for some of the cream, and mine does pouf like a soufflé which is BEAUTIFUL right out of the oven, but yes he is spot on…it always deflates! We love it anyway! I love the pouf even so I know it will deflate. AND one little correction, the pits in the cherries actually do impart a very very subtle hint of almond flavor (stone fruits are related to almond fruits). but he is so right…when the pit remains the tongue savors the beautiful cherry longer and therefore the dessert is savored rather than consumed! Love this video! It is such a simple, delicious most wonderful dessert, too bad so many Americans have no idea what it is.
Until you break a tooth! Not a great idea unless you warn guests or kids!
@@piratessalyx7871 true! no children in our household sadly, but very Important to warn others of the pits
Made this with my two youngest daughters. It was so simple and fun. My family of 6 just loved it
I love this guy. This is sensational. People think I’m a genius.
Chef JP, I made thus recipe 2 years ago simply because I love cherries. It was delight and I made an extra for my neighbors.
Today, they asked if I was going to make a cherry custard pie for our 4th of July BBQ.
Thank you so much Chef JP for sharing this simple and delicious recipe with us and the world.
Love this guy!!
He goes, "about a table spoon in a half...not like you're gonna measure. Don't take your measuring spoon and put it in there!" Best
I made this with fresh ripe pears and added a bit of nutmeg to the batter. Still think about it. Sooo good. Everyone loved it. Thank you for another great recipe!
Hello Chef! Made this with peaches and it was AMAZING!!! Everyone loved it and had second helpings. It was a hit !
I love this channel. Made Chef Pierre's beef stew but modified since my SO is picky and she loved it. I will try this next week for my co-workers.
Omg the story about the pits it’s great! I love it! It’s a beautiful recipe.
This looks amazing and I am going to try to make it this weekend I love Chef Jean Pierre and I watch him all the time on UTUBE now that I have found him Thank You!!!
Quel plaisir de vous revoir Jean-Pierre !
Tout le plaisir et pour moi! :)
Looking forward to making this when cherry season comes around. I love cherry everything, and cherries are so healthy!
Mate, this looks so easy. I have only had these from a friends mother and its stunning. I will impress the gang with this one day when its cooler. Thanks again Chef. Your videos make me smile.
Thank you Chef - I made this today with success. Incredibly easy and fast I couldn’t believe it. My brother watches you too and when I told him I made it the first thing he asked was “Did you leave any pits in?”. I didn’t! Thank you so much! All the way from Australia.
I'm still amazed by how well you've aged Chef. Keep it up and always keep it simple :)
Comment like your is what make it all worthwhile! Thank you and two slices of cherry pie for you my friend!!! :)
I would sell my soul to have this man cook for me 😍
Oh l think its gonna be my ultimate summer garden pie 😄 l have so meny cherries
I love that a professional chef is telling me earnestly about how if I swallow something I can no longer taste it :)
Gotcha boss!
Never made a desert. Surprised my wife with this beautiful Clafoutis …… she was delighted. Cherries are her favourite and in season in Australia. Thank you Chef much appreciated.
Wow! This pie is so beautiful!!!!!! I was impressed by the video, simplicity of the explanation Chef Jean Pierre gave, the enthusiasm in making the pie and my most favorite of all is his stories and humor! Thank you for the video!
Since you first published this video over a year ago, I have made about a dozen of these custard pies - using cherries and (sometimes) blackberries. DELICIOUS, and mine look just like yours. Thank you for the excellent instructional video - "a child could make this, and you don't have to be Julia Child." :) :)
Oh Sir, saw you after so long. Your voice is as energetic as ever. Wow!!!! My kids love your accent. 😊
Some things are artistic items, some are utility. The one who combines utility with art is a craftsman. Nourishing and tasty food produced with the flair and talent of an artist is craft at the highest level. This man is a superlative craftsman; I am in awe of his skill, experience and mastery of the culinary processes. A joy to watch. I have learned more from these videos than some lessons that I paid for. Thank you for sharing your life and talent with us Chef Jean-Pierre!
Thank you so much for the kind words. You are the reason why I do this! I will keep on producing fun recipes as long as I can!!! 😀
When I was a kid in the late 70's, we lived sw of Portland, Oregon, and had a cherry tree in our backyard, and the doghouse underneath the tree. During the summer when the cherries were getting ripe, our dog would get on the roof of her house and pluck the cherries off the tree with her mouth, munch on them, then spit the pits out, until she had her fill. My Dad was the only one allowed to pick the cherries off the tree for us, our dog would growl at the rest of us if we tried.
Chef Jean-Pierre, my new favourite chef on RUclips. This recipe is wonderful. I'm going to add this to my recipe bookmarks folder for special occasions in the future.
looks like one of my new absolute favorite and you made it on my birthday. you're the best.
I love you! You are the best teacher! I’m so glad I found you. I love your sense of humor!
I substituted Cherries for Blueberries and OMG is this GOOD!! Thank you Chef Jean , we all ❤️ u
So lovely to see you again, Chef!
What I like about your ways of showing us your recipes, is that it is always so easy to do it at home!
And before all, for me, it gives ideas for my next dinners! Merci M'sieur!
Holy cow i have been making clafoutis with something like a pancake batter, this looks so much better Wow Thx Chef JP
Good to see you back Chef! I've watched a lot of your videos and I was hoping for a long time to see you again. You are a legend!
I appreciate that!
I just tried this one. Indeed very easy to make even for the newbee. Excellent en looks great on table. I will add this one on my Holiday list of receipes. I have tried so many receipes of chef jean-pierre. None has ever failed and they are all super delicious. If i do not know what to cook, i always first check his channel for inspiration. Last holiday season i did his rolled pork loin and tarte tatin. Was a succes. My favorite channel of all. Thanks chef!
Thank you 🙏
Sooooo glad to have you back, Chef!! Best part of 2020!!!
Thank you very much! I appreciate that!
Wunderbar, Chef Jean-Pierre! Thanx, for the recipe and the lesson on how to make it.
Here we go again. Chef Jean-Pierre...killing us with kindness. Wow!!!
Come on man u gotta be one of the best chefs in the world🌍
My Grandfather was from Lyon and his mother and his Father brought many dishes from there. I still try to make many of them to this day.
I just took mine out of the oven, I can't wait to our friends dinner party to try this beauty. Thanks 😊
Absolutely amazing - please keep making videos!!! I only discovered you a few days ago and I’ve watched everything on your channel. Absolutely superb!
Thank you! Will do!
Unbalevable. Bravo. Hello from Greece it's me again. Beautiful. Keep telling stories I love them.Bravo
Thank you, I will
I made it. Family loved it and I gave you credit Chef! Thanks.
Thank you for taking the time and patience for sharing your recipe. Love it.
I was going through some of the older videos (Chef hasn't aged a day!) I ran across this cherry pie. My all-time favorite!
I've made two of these already! One with cherries and another with strawberries. I found I needed to bake mine for 2 and a half hours with my oven.
What temp did you use? It seems he says 250° in the video and 350° in the recipe?
I love to cook, but I haven't done much with desserts, pies and such. This is a nice and easy introduction, makes me want to take a walk on the sweet side.
There are multiple recipes you can maybe try making soft cookies they're also nice bcs they're not very complicated but they always taste good
@@tasnimelaraby7676 Good idea, thanks!
Hello Chef Jean-Pierre! I'm a bit late to this video but I found your channel a few days ago and you're inspiring me to start cooking like this. Hoping to surprise my girlfriend with some amazing (among other) french cuisine! You mentioned that you were from southern France? I've been to your lovely roots many times, especially in Aix-en-Provence. Lovely countryside and I can see where you picked up your love for food! The ingredients sold in french markets every day are of astonishingly good quality in comparison to what we have here. I sure wish we had ingredients of that quality here in Sweden where I live :) Many thanks again for your very entertaining and light hearted videos!
Thank you Revan, I was actually born in Aix-en-Provence! 😍
@@ChefJeanPierre My parents go there every year on vacation, at times I think they wish they were french :D A bit difficult now with the pandemic going on but what can you do? Oh that's right! I can have them come watch your videos (and like, subscribe and ring the bell!). Vous êtes le meilleur, chéf Jean-Pierre! Merci beaucoup!
Glad to see you back chef, great recipes and very entertaining.
Thank you! I hope you make it it is really delicious. You can also make with Apricot that are now in season! Good luck and Bon Appetit! :)
I made this last night and I love it! My wife's favorite fruit is cherries so I just had to try making the cherry clafoutis for her. Finding fresh cherries in January is not easy so I used the next best thing, frozen cherries from Trader Joe's. As a novice in culinary arts, I couldn't decide when the center was set so I may have overcooked it a bit but it still is delicious and after the first bite my wife asked :how come I never had this before? Simple answer: I just started watching Chef Jean-Pierre!
Thank you for the recipes, thank you for the wonderful way you teach but most of all, THANK YOU FOR BEING YOU !
I just made this with my 13 year old son. Simple and delicious. He’s learning!
Chef, love your show. Since I've been disabled, I have been searching for a chef, that REALLY enjoy the Love of cooking! Thank you for your beautiful soul and your love for cooking. Just wanted to know if I can also use your recipe with fruit cocktail? God bless you Chef!! I try not to miss any of your program. I would love to be your student, if you were near by. Keep creating and cooking for the world.♥️
@Antonio Not sure what your are referring to with "fruit cocktail" but you must use a a fruit that does not have too much water and that is firm. Like cherry, Apricot, Blueberry or pear you cannot use fruit like a strawberry or a raspberry they are too soft and watery. Good luck and thank you for watching my channel I appreciate it! 😀❤
Oh my god that looks so good. I need to try this. Thanks Chef!
Hope you enjoy, it's really easy and super good! Be sure to let us knwo how did it turn out for you!
Chef Jean-Pierre, do you ever made baking mistakes? This Clafoutis is beautiful. I am sure it tasted great ! Love the plum suggestion, I would use some Kirshwasser for a lovely almond flavour, why not? Thank you for showing and sharing, a beautiful presentation. Mane fique!!
Be careful with the Kirch the alcohol can interfere with the milk proteins and curdle your custard use very little like 1 or 2 tablespoons at most! 😊
God I have missed Chef Jean Pierre videos. So amazing to see his charisma again. I could watch him all day long. The best, most entertaining, and most captivating on-screen chef of all time!
Thank you so much Ethan, I appreciate the compliments!
@@ChefJeanPierre Chef, do you know what happened to your videos for Steak Au Poivre and Tortellini a la Vodka? Can you re-upload them?
They were taped sooo long ago, when I was young :) I will do new ones in 4K real soon!
Oh man! Amazing and so simple. I love custard too
YAY, another one! :D Thanks Chef! Been subscribed for close to 10 years!
Better food you will never have than that of ChefJeanPierre, and believe it or not we have even learned to recreate many of his dishes.
I’m gonna make it with blueberries. I have a freezer full of them. Looks delicious, thanks for sharing what you know.
Make sure you defrost them at least overnight so they drain all of the excess water😊
@@ChefJeanPierre great tip chef, and you caught me in time, still got other ingredients on my grocery list. Will do 🫡
Best ever, I just loved it. Oh Chef, you are simply the best ❤
Outstanding! Such a great tip as well for the "Hail A Mary" moment of removing the pie from a plate. I have never seen anyone do such before. Please forgive my derails, but another recipe request. With (especially) your being a chef in Florida, I would. love to see you do a Key Lime Pie. It can be a tricky pie to make and so many opinions on this. Imho, not a meringue fan with the pie. Honestly, I think Publix supermarkets has a very nice Key Lime pie in its bakery, with an excellent balance of sweet and tart. However, if anyone can take this classic to Olympian level, I know you can.
Great request! We’ll do it soon 👍
@@ChefJeanPierre Common misnomer that Key Limes are still from Key West or even Florida today. I welcome your expert opinion on everything, especially this topic. Limes are tricky to work with, sometimes not yielding much juice and varying in acidity level. Bottled juice acceptable?
Love this guy! I'm so glad he's back
I liked your Chef Pierre...Hail Mary 👍 and the only permiceable air pocket is when you flip it out the pie pan..got it...I will definitely make this and not make it complicated...cause you made it simple where a baby could understand it and make it😂Thank You for sharing this recipe of Yours 👏🙏
Amazing! That recipe is a keeper. Thanks for sharing.
"good that I'm not drinking" :-D you made my day
(to avoid that I put the water after putting in the oven ;-)
thanks for this wonderful recipe!
that looks delicious, and cherry season is coming down here!
Love it when you talk, Chef! And your amazing recipe! 😁
you are a very good chef and a very good teacher
Omg!! That looks delicious and EASY!! I think the cherry pit story is outstanding!!
Your Cherry
Custard Pie looks great. Wish I could taste it!
make it, and you will! That's the whole point here.
Who doesn’t love custard? Comfort food and looks so pretty! I was hoping you were going to slice into this so we see how it looked!
Ah well....great for company dinner!
Thank you for these! So appreciated and fun.
Beautiful! It's absolutely the most perfect Clafoutis I have seen
amen
I live in Australia where we have hot weather in Sydney Australia and sonI will be making this delicious clafoutis for Christmas Day.
I made this yesterday for a dinner party last night. I ended up with way more liquids than the pie dish could hold. Maybe my pie dish was smaller than yours so I made two. It was a smash!! I used 1/2 cherries and 1/2 apricots because I had some fresh picked apricots. I let it set out 1 1/2 hours and put it in the frig for 3 hours and it was wonderful. Thank you so much. It was really easy.