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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.
155 K 4.4/5 (20 reviews)612622
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: 355 grams
Times for this recipe
Preparation
9 min.
Cooking
15 min.
All in all
25 min.
When should you start or finish this recipe?
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 - ⌛ 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.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=5 % | 18 g RDI=7 % | 5 g RDI=8 % | 138 kcal RDI=7 % | 581 kJ RDI=7 % |
| Whole recipe | 12 g RDI=19 % | 66 g RDI=25 % | 19 g RDI=27 % | 492 kcal RDI=25 % | 2,064 kJ RDI=25 % |
How much will it cost?
For 350 g
0.80 €
Per Apple confectioner's custard
0.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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.
90 K4.1 1 hour 30 min.
This recipe uses (among others)
Apple juice
Like these other recipes: Apple pasteApple TiramisuApple syrupMulled apple juiceApple custard tart See all 5 other
Caster sugar
Like these other recipes: PanettonePiedmont pyramidsApple macaronadeMacaronade mixtureHazelnut and cocoa amaretti See all 379 other
Egg yolk
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