Hi, the clafoutis batter is pretty liquidy and many springform pan leaks. So test if your pan doesn't leak. Also springform pan is deep, make sure it's possible to look at the top crust to check its doneness. Happy cooking.:)
Hi, butter alone can be easily absorbed into the batter. So there is one more layer. Sugar for sweeter dessert, flour for cake and bread, cocoa for chocolate cakes. :)
Hi, No, I made clafoutis many times but that never happened to me. There should be no problem if flour is sifted, mixed well until there is no flour lumps. A little strange... hm..
Looks delicious! Thanks for sharing the recipe. I'm going to try this. I just happen to have an extra carton of blueberries left over from another recipe that I did and need to find something to do with it.
Bonjour Eugenie, je ne c'est pas préchauffer mon four car pour l'allumer il faut d'abord indiquer le temps cuisson sinon mon four ne s'allume, alors je ne c'est pas combien de temps il faut laisser le four allumé pour qu'il soit assez chaud (préchauffé). Merci de votre aide et pour cette jolie recette. GoodBye.
Donc je dois régler mon four pendant 30 minutes et une fois éteint je peux enfourner mon gâteau en ajoutant le temps de cuisson. Est ce cela? En tout cas merci beaucoup.
I was wondering why you put sugar in after you butter the molds in most of the videos. Is there a purpose in that because I usually only butter the molds!
Eugenie ice never heard of this let alone try it. This looks fantastic and yummy. I could eat a bag full of cherries lol. Thank you for showing us this xox
eugenie, just to ask i did bake clafoutis before but when i ate it there's flour at the bottom. did sift it and mix it well like you do. any idea why? is it like that?
I have NEVER EVER seen a recipe where the cherry pits are allowed to be kept in the dish. Are you nuts? (1) Choking hazard, (2) chipped teeth, (3) intestinal damage, (4) indigestible.
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Good question. :) French griotte (morello) is actually sour cherry but I used sweet cherries which are widely available here.
Hi, the clafoutis batter is pretty liquidy and many springform pan leaks. So test if your pan doesn't leak. Also springform pan is deep, make sure it's possible to look at the top crust to check its doneness. Happy cooking.:)
Hi, butter alone can be easily absorbed into the batter. So there is one more layer. Sugar for sweeter dessert, flour for cake and bread, cocoa for chocolate cakes. :)
Hi, Traditionally whole cherries (with pits) are used in Limousin clafoutis. Enjoy and bon weekend.
It depends on a flat but this could be similar.
Hi, it's cooking milk in advance, which affects baking time.
You can substitute ground almonds for flour if you have allergy or don't like almonds. Happy cooking!
Hi, No, I made clafoutis many times but that never happened to me. There should be no problem if flour is sifted, mixed well until there is no flour lumps. A little strange... hm..
That's a good question, Lam. It is served lukewarm or at room temperature. And store left-overs in the fridge. :)
And also apricots. :)
Thanks! I have both of them. Just search. ;)
Thanks! Welcome to my kitchen. :)
Thanks. :)
Thanks Mr. David. :)
Thanks, just balance the ratio of fruits to pudding. Happy cooking! :)
I'd say it's perfect with fruit juice and flavor. I know this because I tested without fruits this week. :)
Hehe.. thank you K! :)
Thanks. Happy cooking, Sammy. :)
Oui, tout à fait. Bon courage! :)
Happy cooking! :)
Looks delicious! Thanks for sharing the recipe. I'm going to try this. I just happen to have an extra carton of blueberries left over from another recipe that I did and need to find something to do with it.
Haha.. thanks Ange. Another huge cherry fan here. :)
Bonjour! Normalement ça va prendre environ une demi heure ou un peu moins pour préchauffer un four. Et c'est moi, merci. :D
My pleasure ^-^;;;
This looks so good, I almost cried!
Definitely going to try this!
Merci Beaucoup, je vais ainsi donc pouvoir faire ce merveilleux clafoutis.
Bonjour Eugenie, je ne c'est pas préchauffer mon four car pour l'allumer il faut d'abord indiquer le temps cuisson sinon mon four ne s'allume, alors je ne c'est pas combien de temps il faut laisser le four allumé pour qu'il soit assez chaud (préchauffé).
Merci de votre aide et pour cette jolie recette.
GoodBye.
OMG! I've been looking for this recipe! I see it in a lot of Korean shows! Thanks for the recipe! :)
At the end she said you can also use blueberries and pears. :)
How is the texture of this dish?? Like a cake??
Donc je dois régler mon four pendant 30 minutes et une fois éteint je peux enfourner mon gâteau en ajoutant le temps de cuisson. Est ce cela? En tout cas merci beaucoup.
Im so glad I came across your channel! Its amazing!
Is this one served hot or cool? Can I put it in fridge before serving? Thanks for sharing^^
What does it taste like without the cherries
i'm gonna try this out. ^__^ looks awesome.
your all recipes are too gud will try thanks fr sharing
Hi can i check with you why does my cherry clafoutis crack and the inside is wet instead of dry. I use pitted cherries. Tks
I was wondering why you put sugar in after you butter the molds in most of the videos. Is there a purpose in that because I usually only butter the molds!
Does it need to be pure vanilla extract??
Can u substitute cherries with blueberries or strawberries? :) or even peach?
Can we skip Ground almonds ?
Can I use other fruits?
that was awesome.. you're the best Ms. @Eugeniekitchen
Eugenie, what is the purpose of boiling milk in this recipe?
are they suppose to taste like a flan?
유지니키친님 그릇이나 팬같은곳에 버터를 바르고 설탕을 입히는 이유가 뭐에요??
Looks delish btw!
Eugenie ice never heard of this let alone try it. This looks fantastic and yummy. I could eat a bag full of cherries lol. Thank you for showing us this xox
eugenie, just to ask i did bake clafoutis before but when i ate it there's flour at the bottom. did sift it and mix it well like you do. any idea why? is it like that?
Do you know how to make candles.
Can I used canned cherries if I can't find any fresh ones?
Hi, Sorry but that's not recommended. Kholoud El Shaer.
I love your videos and your voice/accent! Can u make a video for creme caramel and creme brûlée?
Ooooooooooh! That looks so gooooooooood!
Fiquei com água na boca!!!!!!!!!!
Look delicious.
I meant canèles. I've been craving them since I wen France
Hello I´m from Mexico and I love your videos especially vanilla soufflé
I miss u and your recipes 😭
Haha. Don't worry, there will be no horrifying rise and dramatic deflation at this temperature, 150C 305F.
Waaaa yummy ^-^ thank yu for the video!
Oh,yummy!
Oops typos!
Yummm
It's like firm pudding, Vicky. :)
I it sweet
I came back from France. My phone's being weird sorry for the long cmme
Comment
I have NEVER EVER seen a recipe where the cherry pits are allowed to be kept in the dish. Are you nuts? (1) Choking hazard, (2) chipped teeth, (3) intestinal damage, (4) indigestible.
dude, she said that you can take the pits out... easy lol
John Karavitis search it up. the traditional recipe keeps the pits in. im pretty sure you dont eat the seed.
Oh sorry u answered my ?! Haha
:)
so what
woohoo first comment. je t'adore!
2nd !
Thanks. :)