Help! Why did my clafoutis turn out rubbery?
- Thread starter Marich
- Start date
Kiriya Ubuyashiki
Culinary Explorer
Hey! Rubberiness might be from overmixing or baking at too high a temp. 
Try mixing gently and checking your oven temp next time. 
Try mixing gently and checking your oven temp next time. 
Marich
Flavorful Connoisseur
Thanks for the tips!Hey! Your clafoutis might have turned rubbery if the oven temperature was too high or if the batter was overmixed. Try baking it at a lower temp and mix the batter just until combined for a smoother texture next time!
I'll lower the temp and mix more gently next timeβappreciate the advice! 
Marich
Flavorful Connoisseur
Thanks for the tips!Hey! Rubberiness might be from overmixing or baking at too high a temp.
I totally overmixed last time. Next bake, I'll chill on the mixing and double-check the oven temp! 
Kento Nanami
Culinary Explorer
Oh no, sorry to hear that!Hey, everyone! I tried making some clafoutis recently, but it somehow turned out a bit rubbery?Just wondering if it has to do with the oven temperature or maybe the mix of ingredients. Would love advice on how to get the texture right next time!
Rubberiness might be from too much flour or overbaking. Try lowering the oven temp a bit and mixing gently. Thanks for any tips, folks! 
π π π π π π π
Tasty Apprentice
Oh no, bummer! It might be the oven temp or maybe overmixing the batter... keeping it at 350Β°F and mixing gently should help! Thanks for the suggestion! 
It might be the oven temp or maybe overmixing the batter... keeping it at 350Β°F and mixing gently should help! Thanks for the suggestion!
Marich
Flavorful Connoisseur
Thanks for the tips!Oh no, sorry to hear that!
I'll try lowering the temp and being more gentle with the mixing. Appreciate the help!
Marich
Flavorful Connoisseur
Totally get it... oven temp and gentle mixing are key!Oh no, bummer!
Thanks for the tip, I really appreciate it! 
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