Clafouti disaster

[mikecox]

I tried the Clafouti recipe last night and it was awful. It sounded like such a great recipe; unique and tasty.

Instead it was pasty, and tough; like a fried egg covered and cooked over high heat. Actually worse than that, because it was very sticky; it ripped apart as I tried to run a knife though it.

Is the 375 degree temp too high, or to the 1hr cooking time too long? Or did I do something very wrong?

I fancy myself a pretty good cook and always follow recipes exactly; at least the first time.

I expected a soft, fluffy texture "between pudding and cake" but got something I can't even find an adjective for.

[mikecox]

trying to get this back up where someone might respond to it. Looks like when someone answers the message goes back to the top of the list. I really want to make this recipe work....has anyone tried it?

[Deanna]

Not ignoring you, Mike, wish I could help! I didn't try this recipe. But I'm keeping it bumped up to the top for you...

[Natasha]

Hi Mike,
I personally can t help you but I have a friend (the one who introduced me to the joys of clafoutis) who might know what went wrong. I will ask her and let you know what she says. In the meantime, maybe someone else here will be able to help you out, but I ll ask anyway.

[Laura B]

Which issue is this clafouti recipe in? I have never heard of clafouti - what is it?

[Natasha]

Hi Laura,
Clafouti (also known as clafoutis) is a classic French dessert and, like many provincial French recipes, is unpretentious and down-home good. It is somewhat similar looking to a large filled pancake (but tastes quite different). Basically, you take fruit (cherries are the classic, but other fruits can be used instead or in addition) and spread them out in the pan, then cover with a layer of batter and bake. The texture can range from a moist and pudding-like one to a more cakey one.
I didn t really notice the CL recipe so I couldn t say what issue it s in. Sorry! http://www.cookinglight.com/bbs/rolleyes.gif

[This message has been edited by Natasha (edited 07-23-2000).]

[mikecox]

I appreciate that Deanna, Thanks

[mikecox]

Originally posted by Laura B:
Which issue is this clafouti recipe in


It's in the current issue; Pg 150.

[This message has been edited by mikecox (edited 07-23-2000).]

[mikecox]

Your discription was very good; almost a direct quote from that in the recipe.

It also says that it's "one of the easiest French desserts to prepare".

Well it was easy all right, but I sure wouldn't write home about the results! http://www.cookinglight.com/bbs/mad.gif

[This message has been edited by mikecox (edited 07-23-2000).]

[Natasha]

Originally posted by mikecox:
Your discription was very good; almost a direct quote from that in the recipe.

Why thank you Mike!! http://www.cookinglight.com/bbs/smile.gif Maybe I should be writing for Cooking Light! That would be fun, actually, wouldn t it?
(BTW, I forgot to mention in the description that this is awesome with fresh whipped cream, or even table cream, on the side. The purists would probably be shocked - I have no idea if they do this or not. Is this in the CL description too? If so, this is getting scary! http://www.cookinglight.com/bbs/eek.gif )
Will ask my friend today and see what she says. Does anyone know - by the current issue does Mike mean the August one? I should probably have the recipe handy when I ask my friend what the problem might have been.


[This message has been edited by Natasha (edited 07-24-2000).]

[Shelly]

Mike, maybe you overbeat the batter. Overbeating can make cakes, muffins, quick breads etc. very tough. Take it from one who has learned this lesson the hard way! I have an old recipe I tore out of a magazine that sounds a lot like this clafouti, and I have had it come out pretty tough, though not quite as bad as what you describe! If you try it again, be sure you only mix your batter until the dry ingredients are wet. It may seem like it isn't mixed well, but the difference in the finished product is like night and day! Hope this helps http://www.cookinglight.com/bbs/smile.gif.

[anna]

Hi Mike- I haven't tried the latest claflouti with figs, is it? but i was considering it because i had great success with the pear claflouti from Cooking Light several years ago - It wasn't like a bread or cake consistency to me but rather very much like a custard that made it's own crust sort of at the bottom - does this sound anything like what you came up with? I'll let you know if I try the fig one, but right now I'm thinking I hate to bother if it's gross! I hate those types of disasters and I can relate to your frustration!

[This message has been edited by anna (edited 07-24-2000).]

[This message has been edited by anna (edited 07-24-2000).]

[anna]

Mike-Since my last post, I looked up Pear Clafouti on the recipe search and it is there. You might look at it to compare - has alot of same ingredients and amounts and same size pan, but only suggests cooking for 35 minutes rather than the hour that the Fig Clafouti says...Hmmmm. That could definitely explain yours being so tough. Also, there is a quick step at beginning re:flouring pan that might help with the new recipe. Otherwise, i'm out of ideas!

[mikecox]

Originally posted by Natasha:
[B is awesome with fresh whipped cream, Is this in the CL description too? ...by the current issue does Mike mean the August one? [/B]

No, CL doesn't recomment whipped cream /-:
Yes it is the August issue.
As said in my original post, I suspect the oven temp is too high.

[mikecox]

Originally posted by Shelly:
Mike, maybe you overbeat the batter

Hmm, didn't think about that. I'm always careful to mix "just until moist", as with muffins and biscuits. I mixed this batter really well...I'll bet that's it! What was I thinking. I'll try it again and be more gentle. Have to get some more figs first.

PS I just checked you profile. It seems we are both in the same profession http://www.cookinglight.com/bbs/cool.gif



[This message has been edited by mikecox (edited 07-24-2000).]

[mikecox]

Originally posted by anna:
...very much like a custard that made it's own crust sort of at the bottom


I think that's the way it is supposed to come out. I think I mixed the batter too much, though I still wonder about the 375 degree temp for an hour.

[mikecox]

Originally posted by anna:
looked up Pear Clafouti... suggests cooking for 35 minutes rather than the hour... re:flouring pan that might help with the new recipe.

Ok, I found four of these recipes. One is a microwave recipe; so can't compair cooking times.

There is another Fig one that calls for brandy, yogurt, and 5 egg whites (instead of 3 eggs) Bake at 375 degrees for 40 minutes. Cover with aluminum foil; bake an additional 15 minutes.

A cherry one with 1 egg and 1 eggwhite. Bake at 375 degrees for 1 hour and 55 minutes.

And the Pear one with 3 eggs, Bake at 375º for 35 minutes.

Pretty large variation. I'll try them all. The overmixing may be my problem.

I will soon be the Clarouti expert(:

[Natasha]

Hi Mike,
I asked my friend what she thought and she agrees with you about the possibility that it was overmixed. If you try it again, let us know how it turns out!

[mikecox]

Originally posted by Natasha:
Hi Mike,
...she agrees with you about the possibility that it was overmixed

Natasha,

I don't think it's about overbeating.

I tried the Pear Clafouti last night and it was EXELLENT.

The reciped specically states "till well-blended". I even has two mix steps; you add the first cup of liquid "mix till well-blended" then add the second cup of liquid and "mix until smooth".

I did that and it came out perfect.

I'll tell you what I think. When I was making this one I grabbed a 1/3 cut measure instead of a 1/4 cup measure; but I realized it before I used it. Maybe I did that, without realizing it the first time.

It says "the key to success is minimal flour and a hot oven"; so much for my theory about a too hot oven.

The one big difference in this recipe is the time; 35 min vs 1hr. But there are two other Calfouti recipes that call for that time, and longer!

I'm going to try them all http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by mikecox (edited 07-28-2000).]

[Natasha]

Hey Mike - good to hear it! Glad you had success with that recipe. Have fun trying the rest of the recipes, too, and please let us know which ones you liked best.

[mikecox]

Originally posted by Natasha:
...let us know which ones you liked best.

I will, I'm making (the microwave) Apple one tonight.