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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.
Several days in the fridge, covered with plastic film. Reheats very well..
At what time?
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Step by step recipe

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

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

Set aside.
Stage 2
10 min.
Clafoutis "Marie-Antoinette" : Photo of step #2 Peel 6 apples and cut into small pieces.
Stage 3
10 min.
Clafoutis "Marie-Antoinette" : Photo of step #3 Pour 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.
Stage 4
4 min.
Clafoutis "Marie-Antoinette" : Photo of step #4 Beat 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.
Stage 5
3 min.
Clafoutis "Marie-Antoinette" : Photo of step #5 Take a little of the meringue and add this to the lemon custard.

Mix in with a soft spatula.
Stage 6
4 min.
Clafoutis "Marie-Antoinette" : Photo of step #6 Then 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.
Stage 7
3 min.
Clafoutis "Marie-Antoinette" : Photo of step #7 Add the apple pieces and mix again gently.

Preheat the oven to 390°F (200°C).
Stage 8
3 min.
Clafoutis "Marie-Antoinette" : Photo of step #8 Put the mixture into a buttered gratin dish and bake for about 10 minutes.
Stage 9
10 min.
Clafoutis "Marie-Antoinette" : Photo of step #9 After 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).


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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

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Home made.

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: Strawberry feuilleté, Lemon Meringue Pie Verrines, Mini lemon millefeuilles, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: How to add beaten eggs whites to a mixture, Calissons, Brioche royale, Pistachio powder or paste, Vanilla ice cream, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Chilli langoustines, Flambéd bananas , White asparagus salad, Fillets of sole meunière, ... All
AppleApple: You can check-out other recipes which use it, like for example: Apple crisps, Express apple tart, Apple Batter Puddings, Brioche Tatin, Apple and almond gratin, ... All

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