Pear Clafoutis – Food Wishes

Pear Clafoutis – Food Wishes

hello this is chef john from food wishes
comm with pair cliff foodie that’s right at least every couple years i try to
show some kind of version of this recipe since not only is it incredibly
versatile and will pretty much work with any kind of seasonal fruit but this is
also one of the easiest recipes of all time plus it has a super cool fun to
pronounce name although since we’re now using cherries i believe we’re actually
supposed to call this a flog nard which may be the only other name more fun to
say than clafouti but either way let’s go ahead and get started by making this
very simple batter which we’ll start with three whole large eggs as well as a
little touch of sugar and some nice cold fresh whole milk and if you wanted to
make this a little richer you could use Park cream as well but as long as it’s
not low fat or skimmed I think whole milk is fine and then to that we will
add a little bit of salt as well as some freshly grated nutmeg which as you may
know is like a hundred times better than the pre ground stuff which you’ve had
your pantry since before you could swear on TV and then next up we’re going to
add not one but two extracts including some pure real vanilla extract which
never doesn’t look super cool when you pour it in and then we will also add in
a little touch of almond extract and that’s it we’ll go ahead and finish this
off by adding some all-purpose flour at which point I’m going to take a whisk
and mix is smooth oh and by the way I always try to do things the right way
since apparently people are learning how to cook by watching these videos but the
right way here is not to use a whisk but to actually use a blender so that we
don’t end up with any lumps of flour but what happened was my desire not to have
lumps of flour was not as strong as my desire not to wash a blender so I just
did my manually totally ignoring all those little tiny lumps of unmixed flour
which by the way are not gonna be a problem and of course if we wanted we
could strain this but anyway we’ll go ahead and mix that up and then set it
aside while we move on to proper pears and if you wanted to you could peel
yours but I’m not going to all I’m gonna do is cut them in half and then use a
melon baller to remove the stem in any fibrous parts along with of course the
seeds and any weirdness at the bottom and of course you’re gonna want to use
the sweetest ripe as pair as you can find for this
which is not exactly what I did all right these were still a little bit
crisp but not super sweet but they were from a tree on my new country estate and
I wanted to use them up and yes you will be hearing about that thing I just
mentioned in the near future and then what we’ll do once the pears have been
prepped as shown as we’ll go ahead and turn them over and slice them nice and
thin okay unlike cherries and berries and
other fruit used in this recipe fruits like pears and apples are much denser so
to make sure they get click through we really do want to cut them nice and thin
or if you want to cut them thicker and then pre-cooking before you add them but
you know what that adds a whole other step and unless you get paid by the step
cutting them nice and thin at this point is probably a better way to go and then
what we’ll do once our pears have been properly prepped is go ahead and
transfer those into a very generously buttered baking dish but not quite all
of them okay we want to save about a dozen or so of our best slices for the
top but the rest of them we can go ahead and transfer in and distribute those as
evenly as possible before we go ahead and pour in our batter which we should
probably give a little whisk to before we do and as I mentioned if you want to
strain this feel free but my fear of little tiny lumps was not as great as my
fear of Washington strainer for nothing and trust me those are not gonna cause a
problem except maybe for professional bakers who are watching this because
believe me those are really bothering them so let’s go ahead and end their
suffering by covering everything with a nice big handful of slivered almonds or
as I actually prefer sliced almonds okay either will work but I think the sliced
have a better texture and that’s it once the tops been nutted we can settle
everything down with the Holy Trinity of the old poka poka the old shaky shaker
and of course everybody’s favorite the old tappet abba and then once that’s
been accomplished we can go ahead and place over our reserved slices in some
sort of attractive pattern and you would think a highly trained professional chef
would be able to get these going all the same direction but apparently that is
not the case and I somehow at some point switch directions oh well that’ll happen
and then what we’ll do once we’ve made that a little prettier with our reserve
pears because we’ll go ahead and finish off the top by drizzling on and brushing
over some melted butter and you can’t really brush butter on batter
in fact you can barely say it so I’m really just doing the brush and I’m the
pears and then once that set we can do one last optional step which would be to
sprinkle sugar over the top which I think might make it look a little better
once it bakes but above and beyond appearance since my pears weren’t super
sweet I did go ahead and sprinkle some over the top and that’s it once that’s
been sugared it’s ready to pop into the center of a 350 degree oven for about 45
minutes or so or until lightly browned and pleasantly puffed and hopefully
looking a little something like this and by the way once it’s cooked if you give
it a wiggle it should definitely have a jiggle but
if the center seems overly wet and loose put it back in for a few more minutes
but happily this one was just right and looking gorgeous which is actually one
of the problems with this recipe right these things always look like they’re
gonna be way sweeter and richer and more decadent than they actually are so just
a little bit of a heads up they are definitely not quite as deserty as you
might think and then if you want you can eat these warm but I do not recommend it
I think these are much much better cold although some folks would argue
especially some French folks but personally I do recommend you let this
cool down and serve it room tap or even better cold which is what I did and then
I’m not gonna do to the whole dish because I have no one to impress but if
you wanted to give the top a little more of a professional shiny look you could
heat up some fruit preserves or some honey with a little touch of water and
go ahead and brush that over the top which I just did to this one slice and
it really does probably make a look a little nicer but anyway that’s up to you
I mean you are after all the judge duty of your parrot clafouti and I would have
no objections whether you did that or not but anyway let me go ahead and grab
a fork and go in for a taste and this really is an incredibly simple recipe
and it tastes like it alright whatever fruit you use really should be the star
here with just enough of that slightly sweet custard holding everything
together and what’s sort of interesting here is even though there’s no crust you
don’t really notice there’s no crust and I think that a little bit of crunchy
texture from the almonds helps with that but anyway the point is texturally
flavor-wise appearance wise this really is an incredibly simple and primitive
recipe of course having said that if you want
to make things a little more exciting you could garnish the top with a little
bit of whipped cream or creme fraiche or even a scoop of ice cream but anyway
that is what I’m calling para clue foodie or if you prefer para flag nard
which reminds me a little tip if you’re ever feeling a little bit down just
start saying the word flog nard and see what happens it is pretty amazing but
anyway no matter what you call this I really do hope you give it a try soon so
head over to food wishes comm for all the ingredient amounts of more info as
usual and as always you


  1. Post
    Nicole Allen

    Hey Chef John, will your estate have a Bed & Breakfast on site? If so, count me in especially if you're Chef'n it up! 🤸🏽‍♀️🤤

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    Michael Hargis

    I'm going to have to try the holy Trinity on the wife. First "tap-a-tapa" then shaka-shaka…. And if this works out right. Then it's poke-a-poke-a time. Thanks Chef John. All credit goes to you my friend.

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    Ay B

    Jacques Pepin would have brushed the top with apricot preserves mixed with a splash of water. I'm sure of it.
    Wonder how this would taste if made with dry farmed tomatoes and just a pinch of sugar and no vanilla or almond extract . . .

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    On the subject of Batter: Betty had some batter, and her batter was bitter. She wanted to make her bitter batter better. So she asked her brother, Bob, how to make her bitter batter better. And he said, "Betty, you can make your bitter batter better by adding butter." So Betty added some butter to her bitter batter which made her bitter batter better.

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    Cap'n HeeHee

    I think all the gay men's ears in your audience must have perked right up when you stressed the importance of making sure "your top's been nutted."


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    Molly Smith

    Very interesting! I've been making variations of Clafoutis for the last 15 years and really enjoyed it. This year, we are inundated with Italian plums so that will be the next variation baked in my kitchen. Thank you, Chef John for your devotion to education.

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    Kimberly Robinson

    I made your cherry clafoutis over the summer when someone brought me a big bag of cherries. It was one of the best things I’ve ever eaten — and I’ve eaten a LOT of good food! I kept the pits in, as you suggested. You were 100% right about that step. The pits gave it this incredible taste and floral aroma that almost impossible to fully describe. It was like almond but it was more than that. Any version of clafoutis that you make, I will try. So, I’m eager to make this pear variation, soon!

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    C Preacher

    gotta see if I have anymore usable pears on my tree. this year they went from not ripe to mush in short amount of time. and a lot of the pears got attacked by bugs.

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    [Hangs THE DOCTOR IS IN sign, greets first patient as we sit]
    Me: what main issue brings you to seek counseling?
    New Patient: I’m feeling down lately
    Me: just say FLOGNARD repeatedly
    NP: wwwhhaaaa…?
    Me: you’ll see. It’s pretty amazing
    NP, 1 week later: I’m cured!

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    Soufiène Kabache

    I work in a high end bakery that specializes on these. You dont want lumps of flour because it stops the puffage & crustification of the borders of the clafoutis. When your batter is super smooth and you dont put fruits near the borders of the dish, the sides puff up and get this awesome deep golden brown color. Baking them in smaller and shallow dishes also helps with it.

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    Sara Kott

    The Ollld Poka Poka The Ollld Shake Shake and The Ollld Tapa Tapa – Chef John's Trinity 😊
    Thank You for making the World a Happier and more delicious place ❤️

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    Carlos Colon

    I want to let you know, chef, that I am officially in my third week of culinary school. You inspired me to make the decision…or at least part of it. I’ve always loved your videos, the recipes, your voice. EVERYTHING. Every time I watched on elf your videos, I would dream of making them in a kitchen of my own and finally finding out what they taste like, recently I made the homemade McRib with the buns,the baby back, and the slaw and I instantly fell in love with everything. I’m not going to exaggerate and say I found my purpose in life but I’m having so much fun cooking and exploring flavors in food and exploring what I’m capable of, I just don’t want to stop. Thank you so much for being such an awesome, YouTuber, chef, and personality. I don’t know what you’re thinking when reading this if you’re reading it, but I know if I was reading it, I wouldn’t really know how to react, so you don’t have to if you don’t want to, but you’re one of the bigger reasons that started me in this path and I wanted to make sure you knew. Keep making content because you will always have at least one person watching even if the whole world turns away. Thank you.

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    Becky Shelton

    Your last suggestion to brush the top with preserves or honey reminded me of the Viennese Apple Pastry my mother would make, brushed with apricot preserves. Sublime.

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    Gilgamesh McBallin

    I used to hate hate hate washing blenders until I learned from my own brother of all people (whom I'd lived with for years before he shared his secrets) that you can just put a few drops of soap and some hot water into a blender, turn it on, and it will literally wash itself.

    Your mileage may vary; too much soap or water will result in suds overload, but it's hilariously easy. You will have to rinse it a bit if you always add too much soap like I do.

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    Patrick Young

    Hot tip: For a black forest version, use chocolate milk and add 1/4 cup cocoa powder to the mixture. Then of course replace the pears with cherries. Hubba hubba trust me it's delicious.

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    Hush Gaming

    I really enjoy your recipes, but everytime I watch I reduce my volume to zero and read the captions. I'm sorry but the way you purposely change the way you speak is very irritating to my ears.

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    Ohh Chef John, if I could afford to pay you, I would. Even so, I should. So I gave you a Thumbs Up. Cla-foo-tee is NOT as cool to say as Skock-Shook-aahhh. In the Chef John voice, of course..

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    I have kind of a silly question. My knife work is pathetic due to a weakness in one of my hands, slicing with a mandolin is proper in that case isn't it?

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    Zeeshan Shaikh

    I swear I wanna meet you once. More than the great poka poka and tappa tappa awesomely amazing dishes is the way the you speak. Love you brother. Bless you sooooooo soooooo much.

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