Apple confectioner's custard

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.
120K 19 4.4
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Last modified on: July 23th 2014

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For 350 g, you will need:

Change these quantities to make: 175 g 350 g 700 g 1 kg 50 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
9 min.12 min.21 min.
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Step by step recipe

Stage 1 - 7 min.
Apple confectioner's custard
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.

Stage 2 - 3 min.
Apple confectioner's custard
Put into a bowl: 3 egg yolks, 25 g caster sugar and 20 g cornflour.

Stage 3 - 2 min.
Apple confectioner's custard
Mix thoroughly with a soft spatula.

Stage 4 - 2 min.
Apple confectioner's custard
Pour the hot (vanilla-flavoured) apple juice into this mixture while stirring.

Stage 5 - 2 min.
Apple confectioner's custard
Then pour the bowl's contents into the pan, if possible through a fine strainer to remove any bits.

Stage 6 - 5 min.
Apple confectioner's custard
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.

Stage 7
Apple confectioner's custard
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.

Stage 8
This short video show you how to proceed to cool your apple confectioner's custard.
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).
a few days in the fridge in a sealed container.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
493 Kcal or 2,064 Kj12 gr67 gr20 gr
25 %5 %6 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj3 gr19 gr6 gr
7 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg
How much will it cost?
  • For 350 g : 0.79 €

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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.

Some recipes that use this recipe


A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
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This recipe uses (among others)
Apple juiceApple juice: You can check-out other recipes which use it, like for example: Mulled apple juice, Apple paste, Apple custard tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Tarte à l'coloche, Autumn apple and plum crumble pie, Warm apple feuillantines, Fraisier (French strawberry cake), Chocolate and vanilla crème brûlée, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Italian hot chocolate , Sicilian Epiphany Pie, Paris flan filling, Lime confectioner's custard (pastry cream), ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Household cake (Gâteau de ménage), Baked potatoes with poached egg and tuna sauce , Little lemon biscuits, Potato galette, ... All
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