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.
53 K 4.7/5 (49 reviews)
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Last modified on: November 1st 2017
For 6 people, you will need:

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Times for this recipe
Preparation: 60 min.
Cooking: 20 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
If you start now, at 5:05, you will finish around : 6:20.Change start time
To finish around 7pm, you'll need to have started before: 18:15.Change end time

Step by step recipe


Stage 1 - 30 min.
Clafoutis "Marie-Antoinette"
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"
Peel 6 apples and cut into small pieces.

Stage 3 - 10 min.
Clafoutis "Marie-Antoinette"
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"
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"
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"
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"
Add the apple pieces and mix again gently.

Preheat the oven to 390°F (200°C).

Stage 8 - 3 min.
Clafoutis "Marie-Antoinette"
Put the mixture into a buttered gratin dish and bake for about 10 minutes.

Stage 9 - 10 min.
Clafoutis "Marie-Antoinette"
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.
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 recipe100 RDI=40 %470 RDI=50 %190 RDI=30 %4,090 RDI=200 %17,110 RDI: 200 %
Per 100 g5 RDI=2 %30 RDI=3 %10 RDI=2 %240 RDI=10 %1,020 RDI: 10 %
Per person20 RDI=6 %80 RDI=7 %30 RDI=5 %680 RDI=30 %2,850 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 6 people : £3.30
  • Per person : £0.55

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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)
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