Apricot Clafoutis | Kenji's Cooking Show
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- Опубликовано: 28 май 2020
- This is the dessert to make if you've never made dessert but want your friends to think that you have. It's easier than making pancakes. Here's the recipe: www.seriouseats.com/recipes/2...
That's my colleague Daniel Gritzer's classic version, which is made with cherries. I'm making mine here with apricot, because it's what I had on hand. 
Хобби
In the Kenji's Cooking Show cinematic universe timeline, you can tell this takes place before the elotes since the corn's still on the counter
the kcscu took a real nosedive around phase two but phase three is really promising thus far
I just hope that in this phase, Jamon gets more character development, he is a really good character in the KCSCU and I would love to see more of it.
Obviously he's a chef, but you can tell he has some serious actual kitchen/restaurant experience because he eats absolutely everything in a max of 4 bites. Gotta shovel it in and get back to work.
" I like it not to hot but not too cold" every family meal I've had , really 😂
JackieT Ah yes, Goldilocks serving temperature.
Yo, this comment hit me in all the feels
Adam Chestnut we usually eat over a garbage can with someone yelling to “hurry up”
I love how Kenji's recipes and tips are so friendly for home cooks, and how he offers alternatives for ingredients. I like watching a lot of Bon Appetit's videos too, but sometimes they can be pretty high and mighty when it comes to the ingredients. Kenji's whole attitude towards cooking is so refreshing, especially coming from a professional chef.
100% this. I like the BA folks as well, but they seem to have their nose in the air most of the time (except Brad imo). Ive learned a lot from Kenji since the rona hit and I look forward to learning more.
Yeah the level of elitism (in large part from Brad, Chris, and Molly) has really gotten too high lately. I feel like Brad, Claire, and Alex tend to be a bit more chill.
Matt Tucker Joseph Gowan So true! Although even Brad recently was saying “Get yourself some decent salt, don’t use that Morton’s stuff” while Kenji says “use any salt you want” 😂
5:38 Shabu Zoom in’s are getting better each video
I 200% respect your choice to keep you daughter's privacy as her choice, reserved for when she can decide how to manage it for herself, but I still awwww at the daddy-daughter interactions
That tea infuser trick with the powdered sugar... MINDBLOWN!
I've never felt so stupid for not thinking of that myself before...
The cultural impact of J Kenji Lopez-Alt cannot be overstated
Microwaving butter uncovered?
This man fears nothing.
lmao that shabu close up was everything !
Did Anyone else get a black screen from the 10th second and on ?? It goes back to normal at 0:31
Kenji must've done it on purpose for anonymity
Yea it was the video prob
@@Knightfall23 yeah didnt want to do a face reveal
Good to see Chef Mike get appreciation in today's video. Sous chef Erik has some competition now.
a little lavender may be good too. i love the combination of lavender and apricot.
how would you do that? extract? infuse the batter? candied flowers?
I made this with sweet cherries 🍒 for dessert tonight, it took all of 10 minutes to prep and most of that was pitting the cherries by hand (turns out that squashing cherries with the flat of a chefs knife, just like garlic, works pretty well). It was lightly sweet, perfect with whipped cream, and definitely is going into the rotation. Thanks so much for sharing! This worked great in my 10” square lodge cast iron pan.
"What's a cake?" Oh, is she in for a surprise.
Shabu is the best character in this show, Erik has a close second tho
What is Kenji chopped liver?!
I thought it was officially decided that Erik = Shabu? You never see them in the same shot.
Poor Mike, not even mentioned. Show him some love
@@schuegrafma F in chat for chef mic, he was a real one ✊😔
@@tomthalon8956 I'd say it's an ok play till he starts tossing the feet in the sink with the 8-times-reused-whisk
When I first read Clafoutis in my head, I pronounced it like it was a name from a Key and Peele sketch.
Clafoutis Tingleberry - Ohio State University.
Insubordinate... and churlish.
Woah that tea infuser hack for powdered sugar just changed my life. Can't believe i never thought of doing that!!
"Baking doesn't need to be that precise..."
You've just killed Stella.
ohfreude ::: But he used a scale which is precise... just saying...
@@tomthalon8956 I think that by that Kenji was referring to bakers looking down on measuring by cups and stuff like that
@@TheveneRodriguez I don't think that's what he meant at all, just that slight deviations aren't going to have catastrophic effects on the final product which is a persistent myth for baking at home.
@@davidgoeller5843 yeah exactly, and that myth was perpetuated by whom? bakers who looked down on measuring by cups and stuff like that
@@tomthalon8956 yeah, I get it, but he was referring to everybody else doing it at home, not necessarily him. he said it in the video, he just uses a scale because it's less stuff to clean
Even tho I like cooking I have never really cooked at home, after watching your videos in the past days I am somehow really motivated to cook. Thank you!
Kenji gets his whole family including his pets to eat what he's cooking. What a lucky man
When everything you make is delicious it’s probably easy
By being exposed to your dogs I can’t help but to become more of a dog person! It makes me so happy to see how much of a perfect match you guys seem to be💕
This looks awesome, I'll be trying this over the weekend. Thanks Kenji!
The editing has gotten much better and smoother, much appreciated chef!
The slow zoom at 5:35 was genuinely one of the funniest fucking things I've seen in months. Peak comedy
Kenji: I'm gonna eat this whole slice right now
Me: BUT SHABU
Kenji: Don't worry I'll save you some Shabu
Me: Oh good
I've watched this 3 times now and I bought the apricots yesterday and later today that is going on my tummy. Yes it is.... Thanks JKLA!
Shabu getting conditioned for excitement when Kenji walks over to the patio door
Pavlova’s dogs
I really like that plate! The colours really pop. Thanks for another great recipe!
I made this last weekend and it was incredible! And sooo easy! I think I have a new yummy weekend treat. Thanks Kenji!
That looks like a deliciously wonderful summer treat.
I absolutely adored the Shabu close up!.
This looks great will try this one Kenji!.
That trick with the tea infuser is GENIUS!
This is magic. Thank you.
My mouth is watering!! I can't wait to try this!!
Thought the GoPro was still on the pan in the oven. Started screaming.
Love the use of the tea infuser for the powdered sugar application . I’ve been using mine to fill with herbs and drop into a pot for easy removal later. I love repurposing.
watching Kenji cook - awesome
seeing his dogs - even better
Love all your recipes but in this one, I fall in love with your serving plate.
All your plates are so pretty and colorful with delicate patterns!!!
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I'm lying. I also fell in love with Shabu and Jamon 💕
His dishes are all so beautiful!
This looks delicious! I like the idea of apricots. I adore the Shabu zoom, and dear Jamon coming in for a treat too. He seems to be getting into this routine now. 🥰
That looks so tasty!
And perfect timing, since I have some apples that need to be used. :)
I didn't know this was an actual thing! I've made something very similar to this one day out of curiosity using peaches.
Watching that vid makes me wanna make a dessert. Kinda scared but the way you make it sound so easy and fun makes me want to give it a go. More please!!
Tea ball thing is genius!!!! Thank you!
I’ve made this using Daniel Gritzer’s recipe except with blueberries. Delish!
Love it thank you! Going to give this a try tomorrow. Yum!
That does look amazing, I'd give it a try if I had a fitting form or pan for it.
I have made a good few of these recipes and my favorite are definitely the Spanish tortilla and this... so bomb
oh man this looks sooo goood
I have to thank Covid for Kenji’s consist uploading. I am a loving it bro!!
After watching the news and becoming completely freaked out. Kenji's cooking brings me back down to earth.
I was only just thinking "Wow Kenji never seems to put up many dessert recipes!" then bang look what's here! I may try this with strawberries once it gets towards the later part of strawberry season!
I wish GoPro made ovenproof cameras, a timelapse of it baking would have been amazing!
Can you please do a kitchen structure breakdown? I'm currently doing a purge and reorganizing my kitchen, but can't figure out where to put things for efficiency
OO If you want to see a really inspiring video watch this ruclips.net/video/2N9RCQjPqh4/видео.html It was made in 1949 but it is SO practical. They literally developed one of the most bad ass kitchen layouts I've ever seen!
Excellent word trivia: The clafoutis is also known as a flognarde, depending on which fruits are or aren’t in it.
Both of these words are really good words to say out loud, and in my opinion rank up there with bibimbap and mee grob as some of the funnest food names in the world.
Shoutouts to Chef John for originally exposing me to the mirthfully pedantic clafoutis-flognarde continuum!
Thank you so much for making this comment. "the mirthfully pedantic clafoutis-flognarde continuum" is one of the best phrases I've ever read and it makes me so happy :D
My wife got super excited when you mentioned Dutch baby. She thought only her family called it that. It's a breakfast staple in our house.
Much classier than “dump cake” as we called it in Boy Scouts (but aptly describes the assembly technique)
Jonathan Nagel LOL That's hilarious.
We’ve always called them German pancakes. Anyone else on that train?
Also, I’ve heard Dutch baby quite a lot, that’s definitely the most common term when I’ve talked about them with other people (which, as I’m sure you can imagine, is constantly).
Brien Elwood Washburn That's what I called them growing up, but I've adopted my wife's terminology--more fun-sounding for the kids.
I love the incidental close up of Shabu as you pour the batter 😂😂😂
hell yeah dessert stuff is absolutely welcome
You are catching the light nicely!
Hi I just found your channel great for foodies thanks, I was watching the pizza one and wondering do you have a recipe for the base as they look so good thanks.
Great channel👍
Cheers from Dubai
I didn’t even know that this dessert existed, then Lee Anne on Top Chef steamed hers (facepalm), and then Michelle Tam (Nom Nom Paleo) was inspired to test a version of her recipe... it’s everywhere! I guess I have to try making it this weekend!
Ooh! I really need to make clafoutis now.
Who made that little utility knife? I love it!
looks so good. thx Funny Dog!!
Thats a nice plate
Beautiful! More deserts please :)
I get awfully thirsty reading your comment... but deSSerts, now that's something I'd like more of.
The tea infuser is such a simple move I can't believe I hadn't thought of it.
Kenji, new fan and subscriber. What is the model of your kitchen scale? Loved it.
Best wishes to you.
I find the difference in points of reference for comparison in the way they initially describe it between Dan's article and this video pretty funny.
Kenji: "It's like a cross between a cake and a pancake"
Dan: "It's like a cross between a Dutch baby and a flan"
The former is what you tell a cook to convince them it's easy to make, the latter is what you tell a customer to convince them they should spend a lot of money to buy it.
Ha. Flan is more accurate but yeah, a little fancied sounding.
Love the gold fish plate....
That zoom in on shabu 😂
I usually add a couple of tablespoons of ground almond for taste and texture.
That sounds delicious!
Did this with mango today. It works.
i love the shabu zoom haha
A dog eating apricot sweets, that's a new one. Dogs like the darndest things, don't they?
You and This Old Tony should join to form the coalition of wonderful RUclips dads
That powdered sugar dispensing technique is pure genius
I am always here for the shabu zoom ins
Can't believe Chef Mike escaped Kitchen Nightmares, good on him 👍
Yummy
Would you adjust the batter if you were using dried apricot instead of fresh? I'm thinking of trying this today with dried, and maybe gently simmering them first to soften them a bit. Cool recipe!
Hello chef! After seeing your video I tried making my own clafoutis with apples instead of apricots but it didn't turn out too great. I think the main reason for this is that there is too much moisture in apples which results in the clafoutis not baking properly in the oven. Is there anything I could do with the apples to make them less liquidy? Thanks a lot!
You can see the production value and skill involved in his videos steadily going up LOL
Hi Kenji-that looks like a nice scale that you used for measuring the ingredients here. Can you share the make and model please? Thanks
OXO 11 pound glass scale. www.oxo.com/glass-scale-with-pull-out-display-white.html
Wonder about doing a clafoutis combined with a tart tatan.
So basically just top with puff pastry and clafoutis on the bottom?
my internal French man screams in horror
Clean plate club!
Any suggestions as a substitute for the brandy? I don't keep any brandy or fruit liqueurs around the house. The linked recipe seems to suggest you could just leave it out, but I'm wondering if there is anything else that could add a similar flavor
Accidentally overbought blueberries with my last Instacart order - this has solved the "problem". Thanks.
Hey Kenji, can you do a video on the different varieties of salt? Maybe cover the best uses for each kind.
I’ve done that. Search my channel.
I can't tell you how many times I've forgotten to add the melted butter to various recipes because I left it in Chef Mike. Such a dweeb... (BTW will definitely try this!)
Would it work with Mango?
For a second there I thought you weren't going to eat any of the crust and you were going to give it all to Shabu and Jamon!
What other fruits can you use to make this? Cherries and apricots are not very common where I am.
Can strawberries be used? What about peach compote? Sort of like canned peach in syrup.
I was comparing a recipe for clafoutis that I just got from a website. It calls for flour and heavy cream which Kenji did not include in his clafoutis. I wonder what the difference would be?
In doing some research about this type of dish, I've come across a bunch of traditional dishes that are in a similar category of a fruit filled pancakey flan pudding:
Far (Breton) from Brittany
Cajasse (du Quercy/quercynoise) from Dordogne
Pelhaire from Perigorde
Milliard from Auvergne
Sometimes different ratios or different traditional fruit. Not sure how to tell if differences I find between recipes are due to variations between recipe writers, or indicative of categorical differences between dishes/regions. I've read some people say a Far is just a clafoutis with regional ingredients like plums, while others say it's denser, more flanlike. Pelhaire and Milliard also traditionally use cherries.
The only one that seems clear is that a flaugarde is identical to a clafoutis but without cherries.
I'm curious if they're all the same or do they represent a spectrum of textures from one end of flan to cake on the other? It would be interesting if variations in ingredient measurements, more than just less consistency, actually caused it to shift from one dish to another.
This works with any kind of fruits, just make sure they are well layered on the bottom. If you want to go super traditional, you need fresh sour cherries with the pit still inside. This keeps 2-3 days refrigerated. Some people prefer it cold rather than roomtemp, you do you.
Side note: From what I can tell, I think the technical difference between creme chantilly and whipped cream is like the difference between meringue and whipped egg whites. The latter is a method of treating an ingredient(though can be used as a shorthand to imply more), while the former is more of a completed usage of it (in the case of creme Chantilly, implies sugar and vanilla, whereas whipped cream only needs to be cream whipped to form peaks).
Though I think because creme chantilly is a less commonly known name, so people just say whipped cream and let context imply whether it should have sugar/vanilla or plain.
In that regard, it's also sort of like how "mustard" in an Indian cooking context would imply just the seeds, whereas an American diner ordering a hot dog asking for "mustard" implies the condiment of prepared mustard, or a Vietnamese restaurant saying a dish comes with "fish sauce" implies a prepared version Nước mắm pha compared to a English-language Vietnamese recipe that says "fish sauce" would refer to just plain nước mắm.
While you could say "creme chantilly" to be fancy, I think it's also a matter of how unambiguous you want to be, like saying custard vs creme anglaise.
Weird. Is video cutting out at like 0:05 and coming back in at 0:36 for anyone else? Watermark and audio still works during blackout
Shabu is really all of us!
Lockdown is the best thing to happen to your RUclips channel and to your viewers
Any stone fruit? Avocados?