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.
53 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 litre 50 ml lemon confectioner's custard - 2
18 apples - 3
90 mls clarified butter - 4
6 tablespoons caster sugar - 5
9 tablespoons Calvados (apple liqueur) (optional) - 6
270 mls egg white - 7 225 mls caster sugar
- 8
3 knobs butter - 9 3 tablespoons caster sugar
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 litre 50 ml 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 mls 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 mls egg white to the "stiff peak" stage, adding 225 mls 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 €
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: Ramekins with almonds, apples and lemon, Lemon Meringue Pie Verrines, Strawberry feuilleté, Lemon and lime custard tart, Mini lemon millefeuilles, ... See them all 5
Egg white
Like these other recipes: Coconut tuiles, Coconut "croute à thé", Swiss meringues, Calissons, Oat financiers for Louise, ... See them all 52
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Warm autumn salad, Scrambled eggs with langoustines and asparagus tips., Apple charlotte with toasted brioche, Corn salad with croutons, Nanou's red cabbage salad, ... See them all 33
Apple
Like these other recipes: Tarte à l'coloche, Bonnevaux apple tart, Lemon and grated apple tart, Norman flambéed apples, Alsatian apple tart, ... See them all 56
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019614 K 14.6 1 hour 30 min.
Apple amandine tarts from Brélès
Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream.March 1st 2012190 K3.7 1 hour 10 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015251 K4.3 2 hours 20 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018403 K5 40 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011233 K4.2 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.