Dessert - Apple fondant à la Bourguignonne (Chablis 1er Cru Beauroy)


  • 500 g of Cox's orange pippins
  • 50 g of butter
  • 210 g of sugar
  • 20 cl of Chablis
  • 5 cl of Marc de Bourgogne
  • 6 eggs
  • 40 cl of cream
  • 30 cl of milk


Recipe for 6 persons, by Francis Salamolard, Auberge de l'Atre, Quarré-les-Tombes.

1 - Peel and core the apples and cut them into six. Fry with 50 g of butter and 100 g of sugar - let them caramelise without losing their firmness, then use the Marc de Bourgogne as a flambé. When the apples are cooked, remove from the pan and set aside
2 - Lightly beat the eggs in a large bowl with 110 g of sugar. Blend in the 20 cl of Chablis, 40 cl of crème fraîche and 30 cl of milk.
3 - Pre-heat the oven to 150°C (th.5). Select a round baking tin of around 22-cm diameter. Pour in half of the egg mixture, lay out the pieces of apple then pour on the rest of the egg mixture. Cook this in the oven for 35 minutes.
4 - This dessert can be served with vanilla custard.

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