My New Favorite Dessert from Julia Child | Jamie & Julia
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- Опубликовано: 7 сен 2024
- This Cherry Clafoutis recipe from Julia Child is magical. Not only is it incredibly easy to make, but it is TASTY! Find some in season cherries and have a blender on hand, that's all you need to make this amazing dessert recipe from the French Chef. Find the recipe in Mastering the Art of French Cooking Volume 1. Follow along to "Jamie & Julia" as I make my way through Julia Child's recipes ... inspired from the movie "Julie & Julia".
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Ingredients:
3 1/4 pound or 3 cups cherries, pitted
optional:
1/8 pint brandy or cognac
57 grams sugar
237 ml or 1 1/4 cups milk
2oz or 1/3 cup or 13 3/4 tsps sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
2.5 oz or 70ish grams or 1/2 cup sifted flour
4.5 tb or 1/3 cup sugar on top of cherries
powdered sugar at the end
I make her recipe often and simplified her recipe more. A few steps are unneccesary. No blender needed, I just hand whisk well. Just pour it all in to buttered ovensafe nonstick skillet pan. No stovetop time needed. Add in fruit, make sure it's covered (berries work great too), slam into cold oven. Turn to 350, remove in 50 minutes. Done. It takes 5 min to make, uses one bowl and one pan. I suggest blueberry clafoutis topped with lemon curd and whipped cream.
That‘s actually helpful for those of us who are not talented at baking, thanks! 👍🏻
@@yesjustmia use a buttered oven safe non stick metal skillet. Do not use glass or correll etc as it will stick even if buttered. If you have to just be aware and I'd bake it only 30-40 min instead, and check to see it's done. It tasted over baked in the glass. My skillet just slides it out and clean up is a breeze.
Sounds terrific. The tips are helpful. When other fruit is used, like your blueberries, it’s a “flaugnarde,” rather than clafoutis.
Whipped cream (soft peaks, only a little confectioners sugar added, maybe some powdered cardamom) on the side, most definitely.
It seems like a lot of times Julia makes recipes more complicated for no discernible benefit. What's the point of setting the batter on the stovetop when it's going into the oven anyway?
Jamie and Julia is my fav series. Love it.
LOVE hearing that!
Julia Child is a national treasure, thanks for keeping her alive.
♥️👊
Except for the moussaka, she has no clue about moussaka. At all.
@@reggiebuffat Yes, her moussaka recipe seemed more like a meatloaf, it was bizarre.
julia will never die. her recipes will live on for a long, long, loooooong time.
It's really tasty and easy and works well with any stone fruit. Cherries, peaches, plums, nectarines... just cut the bigger ones into smaller pieces and use the same batter and everything. Yummy!
I gotta try that!!
We had two ancient mirabelle plum trees in Normandy and the plums made a wonderful clafoutis.
Good brandy in it gives lots of depth
I made one once with pears and cranberries. Super good!
I'll try with strawberry
The artisanal version of Clafoutis does not require you to pit the cherries but rather leave the stones in. This imparts an almond flavor because cherries and other stone fruits are in the almond family. If you want to replicate this taste without making a desert that could damage your teeth, add a few drops of amaretto to the cherries as they macerate. This is very nice with the crème anglaise that you learned how to make! Jamie, job well done!!!!!
Or you could add some almond extract as well.
I just wrote the same thing, but I did not know about the amaretto hack. I know almond extract is all wrong…🤗🤗🤗
“I’m just going to go with whatever my heart tells me” always my attitude when baking lol 😆 Another amazing look dish!
The heart wants what the heart wants…in this case, more sugar
@@antichef 🤣
If you’re pitting Cherries and you don’t have a dedicated pitter. Take a soda bottle(individual size) drink or drain it; put the cherry on the open lip of the bottle and do the straw method. All the splatter stays in the bottle and the pits go straight in to a handy and tossable container.
I've stumbled across this channel a couple days ago and i've been enjoying this series so much, i've already binged half of Jamie & Julia and i'm really sad that the playlist is coming to an end.. Thank you for keeping me company the last couple of days i rly needed to cheer up..
The life of Julia child is fascinating, and you honouring her legacy is amazing, keeping her alive in a way! Keep up the great work, can't wait for more videos!
Hi there. I hope you are thoroughly good now! Did you watch the series Julia? With the British actress Sarah Lancaster playing Julia? Although it invents a couple of characters, it's a lovely series about her life and the beginning of her TV journey. Much love from the UK xx
Thank you so much for the recommendation, i didn't even knew they made a series! I'll make sure to check it out! Best wishes from Portugal!@@snugglebugglewoowoo
I made cherry clafoutis for my mother fifty years ago and she was delighted. It was one of my peak experiences cooking for someone else. I made moussaka around the same era and it was equally a success. Thinking back, I'm sure I must have gotten both recipes from my mother's copy of Julia Child's cookbook. No internet back then and "foreign" recipes were hard to come by.
I ate cherry clafoutis for the first time in 1981 on a French exchange to Paris. I was 15 years old and I thought it was the most delicious pudding in the world .
OMG. All these recipes you're doing! They are all taking me back to my childhood! I had no idea they were all Julia's recipes - my Mother made so many of these recipes when we were kids!! Mom made a peach clafouti! YUM!
I've pit cherry for my mom with her cherry device; the straw method looked so much less messy. I want to try this one day.
I believe Julia would be cheering you on, laughing all the way. That is a compliment.
Anything with cherries and brandy is going to be good
You blowing the cherry pit out of the straw had me laughing!
I absolutely love your Julia Child videos!
Love hearing that! 😁
I ate my first Cherry Clafouti while in a Pastry Shop during a short stay in Paris, France! I was delighted to find this recipe in Julia''s and James Beard's cookbooks.
Jamie, you are the BEST! So enjoy watching you!!!
You’re the BEST! Love hearing that! Thanks Tina!
This recipe works really well gluten free too. I've done it and it's great!
Did you use 1:1 flour? I'm new to GF, and haven't been too impressive in the GF baking dept.!😅
Almond flour
Yay Jamie! Just noticed the number of subs you have. I knew you would become this popular. Congrats! ❤️🚫🧑🍳
It’s a slow climb…but we’re getting somewhere! Thanks Rose!
I have been shamelessly sending everybody here any chance I have.
This kitchen is gorgeous & the wolf range must have been a treat to use!
I have wanted to try to make clafoutis for a while and I have a bunch of cherries in the fridge…think I’m gonna do it!! Oh and Jamie, you’re cherry pitting technique is INSPIRED!!!😂 😂😂 So much fun to watch your videos.
It’s seriously foolproof. I’ve made it a few times since. I tried using blueberries for one and it was just as good!
Thanks…I can’t wait to try it!
Super cool…not because I’m a fan of JC but because I’m going as her to a dinner🥰
Hope it was delicious.
love your show, making Julia totally approachable...I have 5 favorites that I will only make using her recipes. She has so many layers of flavor that you can't get with other recipes/chefs. Your presentation style is very comforting... gonna watch all your posts.
You made my day! Life feels magical when you post a new video Thanks !
Aw thanks Christina! Appreciate the kind words
You are such an inspiration to act, Jamie! I am baking it in the oven at the moment! The smell is amazing! The cherries are waiting for their turn in the refrigerator, thou. I am making one with apples, green and red mixed together, with a touch of nutmeg, cinnamon, ginger powder, and lemon juice.
Also, I used a trick I learned from America's test kitchen video to fry the apples a bit on butter in a pan before baking the pastry. It does magic with the caramelization and evaporation of the excess juice before baking.
The trick of frying the first layer on the stove before adding the fruits is brilliant.
Amazing energy, man! I hope you make it to the tops of RUclips! Real pro! Happy to catch you early, when the channel's still young!
Like, subscribe, bell button, share and comment! ;) ;) ;)
This kind of reminds me of a Dutch Baby. It looks amazing 😋
I am a cherryoholic. This looks sooo good! I can hardly wait to try it.
French guy here. I have always heard that you are not supposed to take the pit out of the cherry, but instead to cook the cake with it. Grandmas tell it's supposed to give flavor but I don't know if this works for real. And when we eat it we just spit the pits hahaha! And we also cook it in a pastry shell like a "tarte", or a pie for you (but not with pastry above the custard, just around and under).
I have made this some time last year, it tasted like a dense crepe, so I really liked it!
You’re so fun to watch. I love your videos. I showed one to my mom and now she’s hooked.
Ideally you want to use more acidic cherries to balance the sweetness of your apparel.
Montmorency cherries are the best ones for clafoutis, plus they have more of a vibrant red colour.
I have made this and it is the simplest and most delicious dessert or brunch item. I have also used blackberries and strawberries, I think blueberries would be great. I'm glad you finally found an easy recipe!
A couple days after this video, I made this with blueberries! It was just as tasty!
Raspberries are amazing in it, the entire batter takes on the taste unlike other fruits where you just get the chunk of fruit.
@@antichef A little lemon juice would have brightened the taste of the berries.
Jamie I have been cooking a long time. You bring back the Joy of cooking in every episode. I learned to cook watching Julia on TV. Many will learn to cook watching you have fun.
spent like 4 days binging all your videos, i’m obsessed
Clafoutis is amazing, and the ease of making it just makes it that much better. So satisfying!
Also, try it with purple plums in season. I don't know if it's authentic but it's effin' awesome.
Using any stone fruit is authentic!
Yes. I live in france and they use any stone fruit. Ive seen strawberry too. But rarely.
One of my favourite desserts too.
I had French people make this for me when I lived there, but I never knew the name. It's so good.
Holy moly & mama mia that looks incredible, AntiChef Jamie. Have you made it since? It certainly isn’t cherry season (mid-January as I write) but you better believe I’m going to remember this next time freshly picked cherries hit my local grocery store. I was drooling watching you pull that out of the oven
This looks SO tempting! 👏🏽😊👏🏽😊👏🏽😊👏🏽😊👏🏽
😄😄
My grandma would make this with apricots, sometimes with cherries or with plums, but I never got the recipie! Thank you :)
Jamie has got to be the best home cook on youtube! Hillarious and gorgeous af! Binge watcher here but somehow missed this one. You're the best Jaime please post forever 🥺
hello ! an advice from France: leave the pit on the cherries, it's more tasty ! but be careful whent you eat ! the same when we do the clafoutis with "mirabelles".
this recipe can be made with apples, bears etc
I’ve made this several times and absolutely love it.
I'm going to buy some cherries and a straw this weekend. Thanks Jamie!
That’s what I like to hear!
Blender in (Mexican) Spanish is “licuadora,” so I love the English-ified “liquidizer” 🖤😆
I always bake it with the cherry pits still inside the cherries. It’s not hard to just spit it out lol 😂. I also use a stick blender, so I don’t have to wash the big blender. However, I WILL be using brandy in my future clafoutis creation.
I made many of her recipes and have enjoyed them so much. One of the complicated ones was the "cold baked roast of filet mignon." The sauce that goes with it was Diabolo. Which took hours too. But dear gosh, every time I do this, my guests and family always take seconds servings. I always buy 2 or 3 kilos, and I barely have left over. It is delicious and worth all the time it needs to be done. My younger brother hates meat cooked rare, but these 2 helpings, and if he sees leftovers, he takes home the rest.
Thank you !
Made it! It was amazing and my husband went nuts over this!!!
That looks incredible. Can't wait till cherry season.
That's why we can't have nice things..... I sat through all of this one. ☺ Might even try it.
The Julia Child series is my absolute favorite. "Bon appetit!"
Clafoutis, and a glass of cold milk at the end of a summer's day. Good memories.
Clafoutis and flaugnarde are some of the simplest and delicious ways to cook up an abundance of fruit. It's very much like a crepe batter, but baked. I find using a chopstick easy for removing cherry pits.
This looks amazing! Thanks for the video!
Thanks for watching!! 😁
My mother was making batter in the 50s and 60s and she didn't possess a blender or a food mixer. Put all the incredients in a bowl and beat with a wooden spoon, or a fork, or a whisk. Same thing. She used to make what she called "apple batter" which was eating apples, sliced, laid in the bottom of a pan, pour batter over them and bake in the oven. Same thing. Except without half a pound of sugar! There's way too much sugar in the clafoutis recipe.
Wait wuhhhhh? A Julia Child recipe that didn't require your entire kitchen arsenal to make? lol Looked delicious! Definitely saving this one for somewhat last minute dessert ideas that are not store bought. haha
Thank you
I love this series and I’ve told friends and family to watch .
Good hell, that looks good!
Cherry Clafoutis is one of my favorite desserts because it's easy to make, not overly sweet, and because it is very versatile regarding the fruit fillings.
I don't usually add liqueur to the cherries, but I do use a tiny bit of almond extract in lieu of the kirsch and cherry pits (let's face it, the pits do provide a good flavor to the dessert but the choking hazard is too great for me to leave the pits).
I also add 3/4 cup of heavy cream, 2 whole eggs, and two egg yolks for a richer batter. I know it seems decadent and fattening, but it's worth it as long as you don't make it too often.
I also prefer to eat it plain (no icing sugar on top - I'm diabetic) and cold. It also tastes good warm, though.
America's Test Kitchen suggests adding 1/2 tsp of cinnamon to your pitted cherries to recreate the flavor you get from the cherry pits. I figured they spent around 100k to come up with that so I just go with it.
@@sph888 I'll stick with the almond extract or amaretto. I've made the original unpitted version before, and I detect no cinnamon flavor.
I saw an episode that you mentioned you live in New York.
Back in 1994 I was installing New York Public Libraries network. Check with them to fix your Cookbook.
I really enjoy your shows.
Thanks for this video.... i love it!💙💙
Thanks Vladislav!! 😄
Jamie your hysterical love your spirit
😁😁
Love it.
🙌🏼🙌🏼
Oh man, I’ve made one of these before. No blender, just threw in all the fruit I had. I really liked the grapes, my partner preferred the raspberries, but we had cherries and blueberries, I think plums too. Great stuff.
Grapes is an interesting idea. 👍🏽
Since all I have is frozen fruit, I’ll take either blueberries or raspberries or strawberries, set them out in a bowl, sprinkle some sugar and sticky balsamic vinegar over, mix it up and let it macerate until the fruit has thawed and exuded its sweet and tangy juices. That should work just fine.
This is my kind of cooking show. Love it. 😹
OMG, that looks so good! Will definitely have to give this recipe a try. 👍🏼
And so easy make something so delicious!
I love this guy!
4:43 was probably the funniest moment in any cooking video ever
This dessert seems like something I could make! 🥞Think I will this Christmas for my family! Will sub cherries for blueberries as someone suggested in the comments. Thanks for the idea, Jamie!
Cookbooks tremble when you come near.
J'adore un bon clafoutis ! Thank you again for presenting us your creations!! 👌🤗😚
Merci beaucoup!!!
Jamie for the win! Nicely done! Wondering if the brandy/cognac made any difference?
I found it did, it added a little extra sweetness to the cherries. It’s a perfect pairing. One thing I’ve learned through all this, whenever Julia recommends to add cognac/brandy, I do it.
Oooooh this looks so good!
👍🏻👍🏻
I'm so happy you and Julia are friends again she really has given you a run for your money. That looks delicious and you had fun because you're a MFP. God bless from the Great Dane Grandma in Michigan.
Thanks Kelly! There’s no challenge quite like a Julia Child recipe. We’ve come a long way since that Moussaka
I learned how to cook from Julia’s first volume! Not intestinal, lol!
My favourite is the "clafoutis aux abricots" you can replace cherries with apricots and other summer fruits.
well done my little lamb, another triumph. xxx
OMG, LOVED your cherry clafoutie!!!!
Thanks Stephen!!
Thank you for your how to videos very funny and give confidence to try !
I'm going to give this a whiz. Thanks mate.
Ohhhh yeah!!!
I just love this channel so much!
Cherry Clafoutis would be an excellent drag name
😆😂it would!
Going to have to try it this weekend!
One of my favourite easy desserts! yum
Same!!
Super
I wish I would have seen this one during cherry season (new subscriber). I love cherries! Now, what’s left are tasteless pink orbs.
Gotta try this. Thanks for sharing
You must!
I tried this recipe too and it was delicious. But I leave the pits in. I think that's what she implied in the book. It's a lovely dish served warm for dessert or for a lunch. It's tasty for breakfast, too.
Great video! making this weekend!
Hell yeah!!!
Love this show
Love to hear that, Colleen!!
My grandma would make it with sour cherries and dusted with powder sugar
I only just discovered your channel yesterday, binge watching bombs Alaska, cassoulet, and orange cake. You are now in a different kitchen, interesting.
You can use an old-fashioned hair pin to pit cherries.
When the book cover falls off, time to buy a binder and hole puncher...a year later 😆
I bought that same straw on Amazon