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.
58 K 4.7/5 (49 reviews)
1 hour 20 min.
Average
18 people
9 IngredientsLast modified on: November 1st 2017
For 18 people, you will need:
- 1
1 kg 50 g lemon confectioner's custard - 2
18 apples - 3
90 g clarified butter - 4
6 tablespoons caster sugar - 5
9 tablespoons Calvados (apple liqueur) (optional) - 6
270 g egg white - 7 225 g caster sugar
- 8
3 knobs butter - 9 3 tablespoons caster sugar
- Total weight: 5,040 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 1 kg 50 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 18 apples and cut into small pieces.
Stage 3 - 10 min.
Pour 90 g clarified butter into a large frying pan on high heat. When hot, add the apples and 6 tablespoons caster sugar.
Sauté the apples until they soften, but without browning.
You can flambé them with 9 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 9 tablespoons Calvados (apple liqueur) if you wish, but this is not essential.
Set aside.
Stage 4 - 4 min.
Beat 270 g egg white to the "stiff peak" stage, adding 225 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 | 300 RDI=120 % | 1,420 RDI=130 % | 560 RDI=90 % | 12,260 RDI=610 % | 51,340 RDI: 610 % |
| 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 18 people : 11.40 €
- 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: Mini lemon millefeuilles, Lemon Meringue Pie Verrines, Lemon and lime custard tart, Strawberry feuilleté, Ramekins with almonds, apples and lemon, ... See them all 5
Egg white
Like these other recipes: Butter cream, Piped petits-fours, Coconut tuiles, Amiens macaroons, Pavlova, ... See them all 52
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Celeriac in cream and mustard sauce, Bistro-style beetroot salad, Scrambled eggs with langoustines and asparagus tips., Pears and caramelised walnut samosas , Confit of quinces in Macvin, ... See them all 33
Apple
Like these other recipes: Tarte Normande, Caramelized apple "moelleux" cake, Rice pudding with fruit and nuts, Apple Batter Puddings, Cochelin d'Evreux, ... See them all 56
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