Book Reviews / Dessert / Food styling

Raspberry Clafoutis

12.11.15

 

 

Bakers, cooks, stylists and photographers; many practice these disciplines individually, whereas others do it all. Cooking and baking assiduously every day of the week nourish my desire to style and photograph each of these processes. 

 

Winter - Elizabeth Gaubeka Photography

 

Raspberries - Elizabeth Gaubeka Photography | Au Petti Goût

 

I try to keep up (not always successfully) with newly-published cookbooks as they come out. A recently released book entitled Baking, authored by the creators of Food52, has seduced me. Perfectly balanced, with baking simplicity and a timeless assortment of recipes.

 

Baking Food52 Cookbook - Elizabeth Gaubeka Photography | Au Petti Goût

 

In the words of its editors, “treats you can pull off in a snap”!  with “an unpretentious and comforting” approach to baking. If you’re a professionally trained pâtissier, an aficionado in the kitchen, or one for whom baking is a therapeutic and restorative process, Food52’s new baking book is in my view a great addition for every single one of us. Food52 is a familiar name; for many, it’s the premier online community for cooks, as it was created “to bring cooks together from all over to exchange recipes and ideas and to support each other.”

Editors Amanda Hesser and Merrill Stubbs have meticulously curated this book cover to cover. In the foreword by Mrss. Hesser and Stubbs, they explain how the recipes in the book come from readers, contributors and team members. Baking opens with a feast of breakfast goods, and quickly dives into cookies, snickerdoodles and bars, then navigates the reader to a 35th iteration brownie recipe (unquestionably good!),  arriving at the summery fruit galettes, and even a Blueberry Schlumpf on page 51 (the only complexity is in its name as the recipe is simplicity itself). The book tops it all out with puddings, cakes, and several savory flatbreads and other baked goods to closure.

 

Raspberries Cafloutis - Elizabeth Gaubeka Photography | Au Petti Goût

 

Raspberries Cafloutis - Elizabeth Gaubeka Photography | Au Petti GoûtRaspberries - Elizabeth Gaubeka Photography | Au Petti Goût

 

The book makes judicious use of varied (and sometimes unexpected) and delightful ingredients such as cardamom, olive oil, black sesame, matcha, parsnip, balsamic, lavender and more. On page 72, I was gladly surprised by a classic clafoutis with raspberries, which I now share with you. Baking is in my view a very complete book with a diverse repertoire to please even the most skeptical baking and pastry devotees. Crowning the book and imbuing it with visual beauty, Baking has been exquisitely photographed by James Ransom. The images let the reader indulge their eyes in the collection, as mouths water as eyes move through its pages. A must have Baking book for our delight and kitchen shelves. I have received this book from Blogging for Books for this review.

 

Raspberries Cafloutis - Elizabeth Gaubeka Photography | Au Petti Goût

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Raspberry Clafoutis
 
Cook time
Total time
 
Raspberry Clafoutis from the Food52 Baking Cookbook.
Serves: 6
  • 2 tbsp unsalted butter, melted
  • 1 cup half-and-half
  • 2 eggs
  • 1 egg yolk
  • ¾ granulated sugar vanilla
  • ¼ tsp almond extract (optional)
  • ½ cup all purpose flour
  • 1½ cups fresh raspberries
  • Confectioners' sugar for dusting
  1. Preheat the oven to 325 degrees. Brush a 9-inch pie plate with the melted butter. I used a cast iron pan instead. In a large bowl, whisk together the half-and-half, eggs, eggs yolk, vanilla sugar, and almond extract. Add the flour and whisk just until smooth, being careful not to over mix. Pour the batter into the prepared pie plate and scatter the raspberries evenly over the top.
  2. Bake for 30 or 35 minutes, until the clafoutis is jut set and the surface is gold brown. Dust with confectioners' sugar and serve warm.

 

6 comments on “Raspberry Clafoutis”

  1. I wondered what that cookbook would be like, it looks amazing. And your clafoutis almost looks like a brulee it’s so creamy – just lovely.

    A happy Christmas and holiday season to you and yours Elizabeth 🙂 🙂

  2. This book looks amazing Elizabeth and you have sold it to me with your stunning imagery. Have a wonderful Christmas and looking forward to your ever beautiful posts in the new year

    1. Thank you so much, Ev! It’s my favorite time of the year and I can’t keep up with the beauty and inspiration everywhere. I will be sharing a couple of more recipes before the year is over, hopefully. Wishing you and your lovely family a healthy, peaceful and happy New Year! 😉

    1. Merci beaucoup cher Clémentine pour ce commentaire qui me fait vraiment plaisir! Merci pour ton appréciation des photos!
      J’aime lire ton blog (www.amandebasilic.com) et il me rend heureuse de savoir que tu apprécies mon travail.
      Je te souhaite à toi et ta famille Joyeux Noël et le meilleur pour la nouvelle année Clémentine! 🙂

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