Clafoutis "Marie-Antoinette"

Step by step recipe:

  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.
  2. 10 min.Clafoutis "Marie-Antoinette" : Photo of step #2
    Peel 6 apples and cut into small pieces.
  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.
  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.
  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.
  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.
  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).
  8. 3 min.Clafoutis "Marie-Antoinette" : Photo of step #8
    Put the mixture into a buttered gratin dish and bake for about 10 minutes.
  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).

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.

Source:

Home made.

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