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.
78K 18 4.3
Last modified on: July 23th 2014
Keywords for this recipe:Confectionner's custardCrème patissiereApplePastryFor 350 g, you will need:
- 0
250 ml apple juice - 1
½ vanilla pod (optional) - 2
3 egg yolks - 3
20 g cornflour - 4
25 g caster sugar - Total weight: 357 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 12 min. | 21 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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).
Keeping:
a few days in the fridge in a sealed container.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 €
Note : These prices are only approximate.
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.
52K4.1 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: Mulled apple juice, Apple custard tart, Apple paste, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Passion fruit jellies, Chouquettes, Melon with port sorbet, Gravlax, ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Apple custard tart, Pistachio custard tart, Blackcurrant, vanilla and lime verrine , Sicilian Epiphany Pie, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Spaghetti with smoked salmon, Chocolate cream with a crunch, irish coffee mousse, Thin endive tart, Pistachio ice cream, ... All |
Other recipes you may also like
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.131K3.8 15 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .285K4 2 hours 30 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.187K4.2 37 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.436K3.7 40 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.437K4.3 2 hours 36 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question