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« o mandarinquat, where art thou? | Main | Menu for Hope Raffle Winners Announced: Friday... »

08 January 2008

Comments

When you say you make a "thick" anglaise, to what do you refer? Hope it continues to meet your expectations...a short relief from worry.

Aaron,

by thicker I mean with yolks, mostly, althou it can be achieved by cutting down on sugar or using only cream. When making additions to anglaise it's important to make a base that is a good vehicle for this. Otherwise the overall result can be too runny or too sweet or too soft...

But YOU know all this, so why are you asking....?

I never made the connection between crepe batter and clafoutis before, but now it seems obvious. We swear by using a touch of beer in our crepe batter, which makes me think oh a buckwheat-beer-pear clafoutis, hmmm. Or maybe some chestnut flour...

Mercedes!

{It makes me so happy that you read and visit and comment here at the 'beater.}

Indeed! Beer! In fact I've made a Chimay sauce for a dessert involving gingerbread and honey.

In this here dessert we're adding a tiny splash of cognac because the extra richness in flavour can be supported. Clafouti is one of the few desserts I think a strong flavored alcohol makes a positive difference. Something about that custard being confined in such a hot space... and all those eggs...

thanks for stopping by!

Is a thick Anglaise the same as a custard? Since where I come from (Anglaise-land) we on have custard and it is usually simply described as thick, thin or (if you are really unlucky or at school having lunch) lumpy.

As they say in talk radio: "longtime listener, first-time caller."

Just wanted to say thanks for connecting the dots for me between crepe batter and clafouti.

I love your dessert ideas but more than that it's the behind-the-scenes details of how you think about desserts and the process of creating them that keeps me reading your blog. This was a great post.

As a relatively new pastry chef these are some of the best lessons I've found as I haven't actually been lucky enough to work for you.

Thanks again.

Shuna - I'm so happy to read about your clafouti revelation. I haven't heard about a clafouti in AGES. In my family, it was the birthday cake for children born in the summer. Specifically cherry-season. My mother baked me a cherry clafoutis (this is how we spell it) every year for my birthday until I was a teenager. She always left the pits in the cherries much to my annoyance. It meant I had to slow down while devouring it! My grandmother made it with all sorts of old fashion/wild cherries. We would often have it for dessert - or even breakfast during the summer in provence. Mmmmm good. Is your clafoutis currently on the menu? I will come to taste it!

Sam,

Funny you should ask since Creme Anglaise is English custard. Yes, it's supposed to be liquid, although one can fortify it will a lot more yolks to thicken it.

Trevor--

I am so glad you commented! But I'm even happier that my pastry chefdom resonates with yours. This warms me immeasurably! To be inspiring to another is quite a grace and gift. Here's to more comments and perhaps conversations!

Maia Cybelle,

Alo! thank you for your petite anecdote. Yes, I'm sure your spelling is more correct. It wouldn't be the first time Americans dropped a letter they were too lazy to write down.

The Buckwheat Clafoutis will be on the winter menu at lunch for Dine About Town and for our new 3 course Business Lunch. If you're heading in please email me to let me know so I can come out and have a few cheeks kissed.

bisous x

why, oh why, don't I like clafouti? i've made it myself, made it in cooking class, and had my mom make it for me, and i've never really liked it. so sad. i love everything else you've written about though -- esp the idea of 80/20 buckwheat crepes with bread flour! that's definitely going on my to-do list. :-)

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