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.
51 K 4.7/5 (49 reviews)
1 hour 20 min.
Average
3 people
9 IngredientsLast modified on: November 1st 2017
For 3 people, you will need:
- 1
175 g lemon confectioner's custard - 2
3 apples - 3
15 g clarified butter - 4
1 tablespoon caster sugar - 5
1.5 tablespoon Calvados (apple liqueur) (optional) - 6
45 g egg white - 7 40 g caster sugar
- 8
½ knob butter - 9 ½ tablespoon caster sugar
- Total weight: 845 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 175 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 3 apples and cut into small pieces.
Stage 3 - 10 min.
Pour 15 g clarified butter into a large frying pan on high heat. When hot, add the apples and 1 tablespoon caster sugar.
Sauté the apples until they soften, but without browning.
You can flambé them with 1.5 tablespoon 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 1.5 tablespoon Calvados (apple liqueur) if you wish, but this is not essential.
Set aside.
Stage 4 - 4 min.
Beat 45 g egg white to the "stiff peak" stage, adding 40 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 | 50 RDI=20 % | 240 RDI=20 % | 90 RDI=10 % | 2,050 RDI=100 % | 8,600 RDI: 100 % |
| 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=8 % | 30 RDI=5 % | 680 RDI=30 % | 2,870 RDI: 30 % |
How much will it cost?
- For 3 people : 1.90 €
- Per person : 0.65 €
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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)
Lemon Confectioner's Custard
You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Strawberry feuilleté, Ramekins with almonds, apples and lemon, Lemon Meringue Pie Verrines, Mini lemon millefeuilles, ... See them all 5
Egg white
Like these other recipes: Italian Meringue, Vanilla ice cream, Financier batter, Hazelnut and orange cake, Meringues, ... See them all 52
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, Bistro-style beetroot salad, Sautéed pears with custard and orange syrup , Pears and caramelised walnut samosas , Hasselback or "Swedish-style" potatoes, ... See them all 33
Apple
Like these other recipes: Apple Batter Puddings, Tart Tatin, Four quarters (adding fruit), Quince and apple compote, Rolled chestnut and apple brioche, ... See them all 56
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