Mille-Feuilles with Caramelised Pink Lady Apples and Caramel Mousse

For ½ Litre of crème patisserie:

  • 6 egg yolks
  • 50g caster sugar
  • 45g plain flour
  • 50g white sugar
  • ½ Litre Milk


  1. Mix egg yolks well and add caster sugar, mixing until the yolks become whiter, add plain flour.
  2. Put white sugar in a medium size pot and heat while stirring to make caramel.
  3. Once the caramel is cooked (you want a dark brown colour) add milk a little at the time.
  4. Bring the milk to the boil and stir it with a whisk until all the caramel has melted.
  5. When the caramel has melted & the milk is boiling poor half of the hot milk mixture onto the egg yolks mixture.
  6. Mix it well then put it back into the pot with the remaining hot milk mixture and bring it back to the boil very slowly, continuously mixing.
  7. When the crème is boiling, keep cooking for 3min then pour it into a flat tray to cool down for at least 2hours.

For the pastry:

  • 3x 30x30cm sheets of puff pastry
  • Egg wash
  • Icing sugar


  1. Place a sheet of puff pastry on baking paper and cover it with egg wash using a pastry brush, then sprinkle some icing sugar on top using a sieve.
  2. Put another sheet of baking paper on top and another flat tray to weigh it down. Cook it at 170C for 10-15min.
  3. You will need 3 sheets of cooked puff pastry.

For the caramelised apples:

  • 5 Pink Lady apples cut into 8 wedges each
  • White sugar


  1. Cover the surface of a frying pan with thin layer of white sugar and bring up to a low heat. When the sugar starts to melt and turn into a nice golden brown caramel, add the apple wedges and cook for 6-8 min until the apples are soft.
  2. Set the apples aside to cool down.

To create the mille-feuilles:

  1. Take 1 sheet of the cooked puff pastry, cover it with layer of crème patisserie and place the apple wedges on top.
  2. Add another sheet of cook puff pastry and repeat the process
  3. Then finally add the last sheet on top and press it gently.
  4. Set aside in the fridge for at least 4h before cutting up to serve.