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.
23K 49 4.7
Last modified on: November 1st 2017
Keywords for this recipe:ClafoutisApplesLemonConfectionner's custardCalavados of normandyMeringueFor 6 people, you will need:
- 0
350 g Lemon Confectioner's Custard - 1
6 apples - 2
30 g Clarified butter - 3
2 tablespoons caster sugar - 4
3 tablespoons Calvados (apple liqueur) (optional) - 5
90 g egg white - 6 75 g caster sugar
- 7
1 knob butter - 8 1 tablespoon caster sugar
- Total weight: 1,725 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 ... ?
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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.
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..
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 |
| 112 Kcal or 469 Kj | 1 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?
Source
Home made.
This recipe uses (among others)
 | Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Lemon and lime custard tart, Mini lemon millefeuilles, Strawberry feuilleté, ... All |
 | Egg white: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Yvetot Douillons, Ice-cream Vacherin, Verrine of avocado mousse and crab, Almond dacquoise, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Comtoise apple charlotte, Roast beef "like they do it in Santa Fe", Pain perdu, Tarte Jurassienne, Sweet pancake rolls from Brittany, ... All |
 | Apple: You can check-out other recipes which use it, like for example: Warm apple feuillantines, Bonnevaux apple tart, Apple and Blackcurrant Brioche Pies, Comtoise apple charlotte, Cochelin d'Evreux, ... All |
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