Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.
57,2024.6/5 for 13 ratings
Grade this recipe: Last modified on: July 23th 2014
For 350 g, you will need:
- 1
250 ml apple juice - 2
½ vanilla pod (optional) - 3
3 egg yolks - 4
20 g cornflour - 5
25 g caster sugar - Total weight: 357 grams
How long does it take?
Time required for this recipe:
Keeping: a few days in the fridge in a sealed container.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 12 min. | 21 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 7 min.
Pour 250 ml apple juice into a saucepan on medium heat. Add the contents of ½ vanilla pod (not essential, but the apple and vanilla flavours go well together).
Cover and bring up to simmer, then turn off the heat. Do not let it boil, as this destroys the apple flavour. Leave the lid on.
Cover and bring up to simmer, then turn off the heat. Do not let it boil, as this destroys the apple flavour. Leave the lid on.
Stage 2 - 3 min.
Stage 3 - 2 min.
Mix thoroughly with a soft spatula.
Stage 4 - 2 min.
Pour the hot (vanilla-flavoured) apple juice into this mixture while stirring.
Stage 5 - 2 min.
Then pour the bowl's contents into the pan, if possible through a fine strainer to remove any bits.
Stage 6 - 5 min.
Put the pan back on low heat and allow the custard to thicken while stirring constantly with a whisk.
The custard is ready when it is about as thick as mayonnaise.
The custard is ready when it is about as thick as mayonnaise.
Stage 7
When finished, cream is very hot, if you want to use it immediately you should cool it.
The easier solution is to put it in the fridge, but it's very long.
The best way is to proceed as chefs, and spread it on a plastic film (to protect from the air) then put it in the fridge.
The easier solution is to put it in the fridge, but it's very long.
The best way is to proceed as chefs, and spread it on a plastic film (to protect from the air) then put it in the fridge.
Stage 8
This short video show you how to proceed to cool your apple confectioner's custard.
Remarks
Use the most "apply" juice you can find (from green apples, for example); this will make your custard all the more delicious.
Here is the link if you would like to know how to make the classic confectioner's custard (crème pâtissière, or french pastry cream).
Here is the link if you would like to know how to make the classic confectioner's custard (crème pâtissière, or french pastry cream).
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 493 Kcal or 2,064 Kj | 12 gr | 67 gr | 20 gr |
| 25 % | 5 % | 6 % | 3 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 138 Kcal or 578 Kj | 3 gr | 19 gr | 5 gr |
| 7 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 350 g : 2.10 €
Some recipes that use this recipe
Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
45,2874.1/5 for 19 ratings 1 hour 28 min.
Source
Home made.More recipes?
This recipe uses (among others) | Apple juice: You can check-out other recipes which use it, like for example: Apple paste, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tiramisu, Lemon Confectioner's Custard, Blackberry and almond fondant tart, Apricot blancmange, Ciabatta, ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Boeuf (beef) bourguignon, French custard tart, Caramelized pear custard tart, Lemon Confectioner's Custard, Rich hazelnut buttercream, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Spaghetti with smoked salmon, Crème brulée, Scallops with crunchy vegetables and wine sabayon, Gâteau Breton (Brittany butter cake), ... All |
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