Best 3 Julia Childs Berry Clafoutis Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of Julia Child's Berry Clafoutis, a classic French dessert that combines the sweetness of fresh berries with a creamy, custard-like batter. This timeless recipe has been a staple in culinary circles for generations, captivating taste buds with its simplicity and rustic charm.

Discover the secrets behind this beloved dish as we explore Julia Child's original recipe, along with variations that add a modern twist to this culinary masterpiece. From the traditional berry clafoutis bursting with vibrant colors and flavors to the savory tomato clafoutis that offers a delightful contrast of sweet and savory, this article presents a tantalizing array of clafoutis recipes that cater to every palate.

Whether you're a seasoned baker or just starting your culinary journey, Julia Child's Berry Clafoutis is an approachable recipe that yields impressive results. With step-by-step instructions and helpful tips, you'll be able to create this delectable dessert with confidence, impressing your family and friends with your culinary prowess.

So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking adventure as we delve into the world of Julia Child's Berry Clafoutis and its variations.

Let's cook with our recipes!

JULIA CHILD'S BERRY CLAFOUTIS



Julia Child's Berry Clafoutis image

Categories     Fruit

Number Of Ingredients 9

1 packets Butter for pan
1 1/4 cup whole milk
2/3 cup granulated sugar, divided
3 pieces eggs
1 tablespoons vanilla extract
1/8 teaspoon salt
1 cup flour
1 cup blackberries or blueberries, rinsed and well drained
1 scoops Powdered sugar in a shaker

Steps:

  • Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
  • Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
  • Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
  • Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
  • Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

BERRY CLAFOUTIS



Berry Clafoutis image

Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they're warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

3 cups/450 grams mixed blueberries and blackberries (or use just one type), rinsed and drained on paper towels
2 tablespoons kirsch, eau de vie de myrtille or crème de cassis (optional)
7 tablespoons/105 grams sugar, preferably organic
About 1/3 cup/40 grams unbleached all-purpose flour
About 1/3 cup/35 grams almond flour
3 extra-large eggs (165 grams)
1 vanilla bean, scraped, or 1 teaspoon vanilla extract
Pinch of salt
About 2/3 cup/165 grams low-fat yogurt or kefir

Steps:

  • Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
  • Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
  • In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
  • Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
  • Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 23 grams, TransFat 0 grams

JULIA CHILD'S CHERRY CLAFOUTIS



Julia Child's Cherry Clafoutis image

Make and share this Julia Child's Cherry Clafoutis recipe from Food.com.

Provided by Julesong

Categories     Breakfast

Time 1h20m

Yield 4 for breakfast, 6-8 serving(s)

Number Of Ingredients 8

1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
  • Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
  • Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don't turn the oven off, yet).
  • Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
  • Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
  • Sprinkle with powdered sugar and serve warm.
  • Servings: 6-8 for dessert, 4 for breakfast.

Nutrition Facts : Calories 247, Fat 4.5, SaturatedFat 2, Cholesterol 100.1, Sodium 109.5, Carbohydrate 45.3, Fiber 1.9, Sugar 32.5, Protein 6.7

Tips:

  • Use fresh, ripe berries. This will ensure that your clafoutis is bursting with flavor.
  • Don't overmix the batter. Overmixing will make the clafoutis tough.
  • Bake the clafoutis until it is just set. Overbaking will make the clafoutis dry.
  • Serve the clafoutis warm or at room temperature. It can also be served chilled, but it is best when it is still warm.
  • Garnish the clafoutis with fresh berries, powdered sugar, or whipped cream.

Conclusion:

Julia Child's berry clafoutis is a classic French dessert that is easy to make and always a crowd-pleaser. With its creamy custard filling and sweet berries, this dish is perfect for any occasion. Whether you are serving it for breakfast, brunch, or dessert, this clafoutis is sure to be a hit.

Related Topics