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.
135 K 4.4/5 (20 reviews)
25 min.
Easy
175 g
5 IngredientsLast modified on: July 23th 2014
For 175 g, you will need:
- 1
125 ml apple juice - 2
¼ vanilla pod (optional) - 3
2 egg yolk - 4
10 g cornflour - 5
15 g caster sugar - Total weight: 180 grams
Change measures:
Times for this recipe
Preparation: 9 min.
Cooking: 15 min.
All in all: 25 min.
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 125 ml apple juice into a saucepan on medium heat. Add the contents of ¼ 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 6 RDI=2 % | 40 RDI=3 % | 9 RDI=1 % | 260 RDI=10 % | 1,070 RDI: 10 % |
| Per 100 g | 3 RDI=1 % | 20 RDI=2 % | 5 RDI=1 % | 140 RDI=7 % | 600 RDI: 7 % |
How much will it cost?
- For 175 g : 0.40 €
Change currency: 
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.
75 K4.1 1 hour 30 min.
This recipe uses (among others)
Apple juice
Like these other recipes: Apple syrup, Apple paste, Mulled apple juice, Apple custard tart, ... See them all 4
Caster sugar
Like these other recipes: Pear and strawberry verrine with tiramisu cream, Fraisier (French strawberry cake), Quince compote, Warm apple feuillantines, Chocolate and matcha tea biscuits, ... See them all 361
Cornflour
Like these other recipes: Boeuf (beef) bourguignon, Mint and chocolate cream, Italian hot chocolate , Peach and verbena feuilleté, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 33
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018421 K 15 30 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010468 K2.6 40 min.
Strawberry and rhubarb crumble
A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.May 18th 2019148 K5 1 hour 40 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.March 9th 2020323 K4.8 30 min.
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.July 10th 2011163 K5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.