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.
33K 49 4.7
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Last modified on: November 1st 2017

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
57 min.20 min.1 hour 17 min.
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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.
Several days in the fridge, covered with plastic film. Reheats very well..
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,930 Kcal or 8,081 Kj26 gr292 gr61 gr
96 %10 %28 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
115 Kcal or 481 Kj2 gr17 gr4 gr
6 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
322 Kcal or 1,348 Kj4 gr49 gr10 gr
16 %2 %5 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 6 people : 3.79 €
  • Per person : 0.63 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (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, Strawberry feuilleté, Lemon Meringue Pie Verrines, Lemon and lime custard tart, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Financier batter, Marzipan (almond paste), Peach and verbena feuilleté, How to add beaten eggs whites to a mixture, Baked Alaska, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Nanou's red cabbage salad, Breton leek and mushroom tart, Spring veal sauté , Warm apple feuillantines, Confit of quinces in Macvin, ... All
AppleApple: You can check-out other recipes which use it, like for example: Apple and almond gratin, Nanou's apple and almond cake, Express apple tart, Toffee apple upside-down cake, Tart Tatin, ... All
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