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Clafoutis "Marie-Antoinette"

Clafoutis "Marie-Antoinette"

This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon.

The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue.

This mixture is then baked rapidly in the oven.

The result is a very light and delicate dessert with a harmonious blend of apple and lemon flavours.


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Last modified on: November 1st 2017

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
57 min.20 min.1 hour 17 min.
Preservation: Several days in the fridge, covered with plastic film. Reheats very well..
At what time?When will I finish if I start the recipe at a certain time?
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Step by step recipe

1 Clafoutis "Marie-Antoinette" : Photo of step #1Prepare 350 g Lemon Confectioner's Custard.

When done, cover the custard, stand the pan in cold water and leave to cool.

Set aside.
30 min.
2 Clafoutis "Marie-Antoinette" : Photo of step #2Peel 6 apples and cut into small pieces. 10 min.
3 Clafoutis "Marie-Antoinette" : Photo of step #3Pour 30 g Clarified butter into a large frying pan on high heat. When hot, add the apples and 2 tablespoons caster sugar.

Sauté the apples until they soften, but without browning.

You can flambé them with 3 tablespoons Calvados (apple liqueur) if you wish, but this is not essential.

Set aside.
10 min.
4 Clafoutis "Marie-Antoinette" : Photo of step #4Beat 90 g egg white to the "stiff peak" stage, adding 75 g caster sugar towards the end while still beating, to make the raw meringue mix. 4 min.
5 Clafoutis "Marie-Antoinette" : Photo of step #5Take a little of the meringue and add this to the lemon custard.

Mix in with a soft spatula.
3 min.
6 Clafoutis "Marie-Antoinette" : Photo of step #6Then add this mixture to the rest of the meringue and fold in gently until evenly mixed and light.

Note:Mixing in 2 stages like this helps to combine the two different textures of the meringue and confectioner's custard.
4 min.
7 Clafoutis "Marie-Antoinette" : Photo of step #7Add the apple pieces and mix again gently.

Preheat the oven to 390°F (200°C).
3 min.
8 Clafoutis "Marie-Antoinette" : Photo of step #8Put the mixture into a buttered gratin dish and bake for about 10 minutes. 3 min.
9 Clafoutis "Marie-Antoinette" : Photo of step #9After 5 minutes, sprinkle the top with caster sugar and change your oven setting to "grill" (broiler) to brown the top (if your grill is separate, leave the dish in the oven for a couple of minutes longer, then brown briefly under the grill). 10 min.


Use eating apples, rather than tart cooking apples for this, as the lemon in the confectioner's custard already adds a note of acidity.

You will notice that the cooking time is very short - just 10 minutes - 5 minutes of which are under the grill. The clafoutis only really needs to be heated through and the top browned.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
380399 gr474 gr155 gr
190 %38 %45 %24 %
Per 100 g
CaloriesProteins CarbohydratesFats
2206 gr27 gr9 gr
11 %2 %3 %1 %
Per person
CaloriesProteins CarbohydratesFats
63316 gr78 gr25 gr
32 %6 %7 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 4.60 €
Per person : 0.77 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
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More recipes?

This recipe use (among others)
Lemon Confectioner's CustardLemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Mini lemon millefeuilles, Lemon Meringue Pie Verrines, Strawberry feuilleté, ... [All]
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Calissons, Amaretti, Swiss meringues, Chocolate madeleines, ... [All]
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Warm apple feuillantines, Fillets of sole meunière, Rolled chestnut and apple brioche, Tarte Jurassienne, ... [All]
AppleApple: You can check-out other recipes which use it, like for example: Alsatian apple tart, Tarte Jurassienne, Baked apples from St Aubin le Vertueux, Windfall apple jelly, Apple charlotte with toasted brioche, ... [All]

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