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.
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
Last modified on: November 1st 2017
Keywords for this recipe: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: 1,680 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 57 min. | 20 min. | 1 hour 17 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
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.
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).
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.
Keeping
Several days in the fridge, covered with plastic film. Reheats very well..
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,930 Kcal or 8,081 Kj | 26 gr | 292 gr | 61 gr |
| 96 % | 10 % | 28 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 115 Kcal or 481 Kj | 2 gr | 17 gr | 4 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 322 Kcal or 1,348 Kj | 4 gr | 49 gr | 10 gr |
| 16 % | 2 % | 5 % | 2 % |
How much will it cost?
- For 6 people : 3.79 €
- Per person : 0.63 €
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 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 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 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 |
 | Apple: 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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