My New Favorite Dessert from Julia Child | Jamie & Julia

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

[SchmaltzyCraftsy]

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.

[hoi]

Jamie and Julia is my fav series. Love it.

[moya]

Julia Child is a national treasure, thanks for keeping her alive.

[brooklyn-kxeh]

“I’m just going to go with whatever my heart tells me” always my attitude when baking lol 😆 Another amazing look dish!

[ChrisTackettMusic]

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!

[anenglishlife]

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 .

[MW-rquc]

I believe Julia would be cheering you on, laughing all the way. That is a compliment.

[katrinaquezada]

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.

[jeanvignes]

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.

[ericmgarrison]

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

[afma]

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!

[MHarenArt]

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!

[pinkmonkeybird]

That’s one of my favorite desserts to make. As Jamie says, it is easy and spectacular when fruit is in season. I’ve used Julia’s recipe for as long as I can remember. It’s definitely a gem, and it doesn’t feel peasant-y or unrefined; rather it’s a celebration of fruit and pancake.

[russ]

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.

[Anjele]

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.

[glitchvomit]

You blowing the cherry pit out of the straw had me laughing!

[PMF]

I absolutely love your Julia Child videos!

[TokyoBlue]

Anything with cherries and brandy is going to be good

[YoKeenVIII]

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.

[etienne]

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.