Peel the green apples, core them, chop them, and cook until they break down and form a puree.
Egg yolks, cornstarch, milk, and sugar are required. Place the milk in a heatproof container, gradually add cornstarch according to the desired texture (more cornstarch makes the cream thicker). Add sugar to taste, previously mixed with the egg yolks, and mix well.
The egg whites used for the pastry cream are beaten until stiff peaks form, sugar is added, and then they are allowed to rest.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?