For ½ Litre of crème patisserie:
- 6 egg yolks
- 50g caster sugar
- 45g plain flour
- 50g white sugar
- ½ Litre Milk
- Mix egg yolks well and add caster sugar, mixing until the yolks become whiter, add plain flour.
- Put white sugar in a medium size pot and heat while stirring to make caramel.
- Once the caramel is cooked (you want a dark brown colour) add milk a little at the time.
- Bring the milk to the boil and stir it with a whisk until all the caramel has melted.
- When the caramel has melted & the milk is boiling poor half of the hot milk mixture onto the egg yolks mixture.
- 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.
- 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
- 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.
- Put another sheet of baking paper on top and another flat tray to weigh it down. Cook it at 170C for 10-15min.
- You will need 3 sheets of cooked puff pastry.
For the caramelised apples:
- 5 Pink Lady apples cut into 8 wedges each
- White sugar
- 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.
- Set the apples aside to cool down.
To create the mille-feuilles:
- Take 1 sheet of the cooked puff pastry, cover it with layer of crème patisserie and place the apple wedges on top.
- Add another sheet of cook puff pastry and repeat the process
- Then finally add the last sheet on top and press it gently.
- Set aside in the fridge for at least 4h before cutting up to serve.