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Clafouti Report--Julia's Recipe

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Clafouti report—Julia’s recipe
Ok, so I got back in the clafouti saddle again with much better results. This time I used Julia’s recipe posted by LisaN. Thanks Lisa…
Since it’s Julia’s recipe and I can’t resist experimenting, I added about 2 T melted butter to the batter. I also added apricots because I had some and I knew they would be good with the cherries, if not strictly authentic. It was delicious. Like the last clafouti, it was more custardy than cakey, but it was a tender, smooth custard, not the hard, jiggly flan- like custard of my first try. The sugar level was more to my taste as well. The other one was not sweet enough. I still want to do better. It wasn’t as good as the clafouti I had at Chez Papa. I would like a little more lift and a little more cakiness. Next time I think I’ll add just a tad bit more flour and a teaspoon of baking powder. If anyone else tries this recipe, my baking time was 45 minutes rather than 1 hour. I made this for the same friends that I made the first clafouti for and everyone was much happier. It looks good too. Photo was taken about 20 minutes out of the oven. Last summer I made Julia’s galettes for every gathering—with better results each time. This summer, I guess it’s going to be Julia’s clafouti.

Image: http://www.vanessabarrington.com/abou...

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  1. Thanks so much for your report! Not sure if it's just my computer, but I don't see your photo (just a small square w/ an "X" which usually means the link you provided was broken).

    Have been meaning to try Julia's recipe soon. If you add more flour, you might consider adding a little more butter and/or sugar as well. I think the blending on high for 1 min. (so the eggs start to foam) is really key to a clafouti w/ lift.

    What kind of cherries did you use? I noticed that the Chez Papa menu has a black cherry clafouti w/ almonds. Does this match what you had? If so, were the almonds pulverized or sliced? Thanks again and please report back on your refinements.

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    1. re: Carb Lover

      The photo was just posted by sf@sfleming.net. I'm not very technologically savvy.

      I used the cherries I got in my farm box. Not sure if they are Bings. The clafouti you describe is the clafouti I had at Chez Papa. The almonds were sliced on top, but perhaps there were some ground almonds in the batter too? There could have been. That would make it good, but I see now that it really moves the dessert away from clafouti.

      I'm going to keep playing with Julia's recipe. I agree about the blending. Will report back on my findings. Thanks for all your help. More butter. Yes.