Pear Clafoutis - Food Wishes

[janayh]

A poka-poka, shaka-shaka, AND a tappa-tappa in one video?!? Chef John, you devil you. 😈

[BexDoesStuff]

"My desire to not have lumps of flour was outweighed by my desire to not have to clean a blender" -- I feel this statement in my soul.

[souffka]

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.

[sadowolf]

I love chef John because he approaches cooking in much the same way I do, where I figure out what's necessary and unnecessary through sheer laziness haha.

[rudyvel]

I made this yesterday and served it today for my Friendsgiving feast. Made it exactly like Chef John only all I had was self rising flour so that's what I used. I even bought the same pan to make it. Positively the most wonderful dessert I've ever made! My guests were impressed and asked for the recipe. I served it with stabilized whipped cream and a few berries. DECADENT! Thank you Chef John for another heavenly food. I gave you all the credit!

[penniecormier]

A chef after my own heart, no extra steps or equipment ! Love the Holy trinity 💕

[Sharkster]

I swear when I saw the notification it said "Peter Clafoutis", and I'm like, awesome, Chef John has a guest on his show!

[BillSchafer]

I need to know more about that country estate of which you spoke.
Will there be poloponies, perhaps?

[ECGM]

Honestly, I do not know how many professional chefs watch your videos and complain, but then again, this is the internet. I am a simple home cook, and I watch these videos for inspiration and instruction. I do not make food for kings and queens, I make food for my friends and family. It is astonishing how many Chef John recipes I have made and for a home cook, they all came out perfectly, so "professional" chefs and foodies, go be annoyed and pretentious elsewhere. Chef John, thanks and keep up the good work!

[valsblackcatsrule]

Love this with peaches! Serve this one warm with ice cream! Thank you for sharing a part of your day with us!

[sarakott]

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 ❤️

[proverbs]

Chef, you really are a life coach to many. I never went to school but I did learn everything from my bosses and they did teach me alot about life. But you already know that. Thank you for existing in general and on this platform.

[skeeterburke]

My stick blender has been a life saver. I often resist the urge to clean a blender, and the stick blender (also called an immersion blender) enables me

[ruthievee]

I love every single one of these videos and now know how to use my freakishly small spoon I got from pampered chef as a hostess gift. And I've made so many summer sausages. I love you Chef John.

[mollysmith]

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.

[itsacarolbthing]

Don't know why, but I've always wanted to make a clafouti, but couldn't be bothered de-stoning the cherries. Thank you for giving this a lovely autumn twist. I will definitely try this! Xx

[darkDARKOMG]

A touch of sugar just had a new meaning.

[MargaretWalkerCellist]

RED Bartlett pears are the sweetest and prettiest to use, I think. This recipe is so cool! I have pears of all kinds falling on the ground in my orchard of 13 pear trees, and 35 apple varieties, and all kinds of other fruits that ripened earlier in the year; it's Fall right now. Pears are IN!

[lucyharring]

I love your videos for sleeping, mainly because I feel like I’m listening to my father or grandfather, or a trusted teacher, and the humor you use is perfect, and learning these recipes is just a plus! Keep doing what you’re doing Chef John!

[Karlaarj]

When the Chef talked about calling the plate in some way to cheer yourself up... that really got into my feelings! Thank you!