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.
8,2054.9/5
Last modified on: November 1st 2017
For 6 people, you will need:
- 1
350 g Lemon Confectioner's Custard - 2
6 apples - 3
30 g Clarified butter - 4
2 tablespoons caster sugar - 5
3 tablespoons Calvados (apple liqueur) (optional) - 6
90 g egg white - 7 75 g caster sugar
- 8
1 knob butter - 9 1 tablespoon caster sugar
- Total weight: 1,725 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 57 min. | 20 min. | 1 hour 17 min. |
At what time?
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Step by step recipe
Stage 1
30 min.
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.
Peel 6 apples and cut into small pieces.Stage 3
10 min.
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.
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.
Stage 6
4 min.
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.
Add the apple pieces and mix again gently.Preheat the oven to 390°F (200°C).
Stage 8
3 min.
Put the mixture into a buttered gratin dish and bake for about 10 minutes.Stage 9
10 min. 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).Remarks
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.
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
How much will it cost?
For 6 people : 4.60 €
Per person : 0.77 €
Source: Home made.
More recipes?
This recipe use (among others) | Lemon 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 white: You can get more informations, or check-out other recipes which use it, for example: How to beat egg whites, Strawberry sorbet, Armagnac marzipan, Succès praliné (praline meringue), Financiers, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Warm autumn salad, Apple charlotte with toasted brioche, Norman flambéed apples, Spring veal sauté , European glass, ... All |
| Apple: You can check-out other recipes which use it, like for example: Windfall apple jelly, Norman flambéed apples, Apple Strudel, Alsatian apple tart, Tart Tatin, ... All |
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