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.
114K 18 4.3
Last modified on: July 23th 2014
Keywords for this recipe: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
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.
Source
Home made.
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 |
| 139 Kcal or 582 Kj | 3 gr | 19 gr | 6 gr |
| 7 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 350 g : 0.79 €
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
Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
63K4.1 1 hour 28 min.
This recipe uses (among others)
 | Apple juice: You can check-out other recipes which use it, like for example: Apple paste, Apple custard tart, Mulled apple juice, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Melon with port sorbet, Lemon tart, Lime (or lemon) curd, Shortcrust pastry (pâte brisée), Framboisier, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Leopard cake, Peach and verbena feuilleté, Blanquette of veal, Eggs meurette, Italian hot chocolate , ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Fruit crémeux, Breton sablé biscuit dough, You should not leave egg yolks in contact with sugar, Quiche filling mixture, ... All |
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