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.
45 K 4.7/5 (49 reviews)
1 hour 20 min.
Average
6 people
9 IngredientsLast 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: 1,680 grams
Change measures:
Times for this recipe
Preparation: 60 min.
Cooking: 20 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 470 RDI=50 % | 190 RDI=30 % | 4,090 RDI=200 % | 17,110 RDI: 200 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 10 RDI=2 % | 240 RDI=10 % | 1,020 RDI: 10 % |
| Per person | 20 RDI=6 % | 80 RDI=7 % | 30 RDI=5 % | 680 RDI=30 % | 2,850 RDI: 30 % |
How much will it cost?
- For 6 people : 3.80 €
- Per person : 0.65 €
Change currency: 
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, Lemon Meringue Pie Verrines, Ramekins with almonds, apples and lemon, Strawberry feuilleté, Lemon and lime custard tart, ... See them all 5
Egg white
Like these other recipes: Butter cream, Chocolate mousse with hazelnuts, Almond tuiles, Chocolate madeleines, Nougat, ... See them all 52
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Flambéd bananas , Comtoise apple charlotte, Veal Chop With Assortment of Vegetables, Roast beef "like they do it in Santa Fe", Warm apple feuillantines, ... See them all 33
Apple
Like these other recipes: Cochelin d'Evreux, Apple semelles (flat apple tarts), Caramelised apple pie, Apple and almond gratin, Quince and apple compote, ... See them all 54
Other recipes you may also like
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.May 14th 201470 K4.1 1 hour 30 min.
Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.December 30th 201880 K5 1 hour 15 min.
Chestnut mousse in a whipper
In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently. Here is a simple, rapid version, made with a cream whipper.October 18th 202049 K 9 min.
Zucchini and potato scarpaccia
Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.October 16th 20246,5885 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.