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1
Take out the frozen puff pastry from the freezer, and bring it to room temperature.
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2
Start making the custard cream.
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3
Please refer to.
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4
Follow the instructions up to Step 5.
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5
Mix in the apple juice as instructed in Step 6.
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6
When the custard cream is cooled a little, add the rum, stir it again, and it's ready.
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7
Peel and thinly slice the apple.
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8
Put the ingredients in a frying pan, and heat over medium heat.
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9
When the bubbles have become smaller, add the apple.
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10
Coat the apple in the syrup while shaking the frying pan.
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11
The apple will be caramelized gradually, so keep simmering while watching it carefully not to burn.
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12
When the caramelized apple has turned to a golden brown, add the butter and apple juice, and mix together well.
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13
The caramelized apple is ready.
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14
Start preheating the oven (refer to the puff pastry packet for baking temperature and time).
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15
Cut out the room temperature puff pastry into circles (3 pieces per person).
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16
I used a ring mold.
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17
If you don't have a ring mold, use a glass or something similar!
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18
You can cut the puff pastry into squares with a knife, too!
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19
It's cute if you cut it into small pieces to serve individually.
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20
Or if you are making it for a large number of people, you can bake it as it is!
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21
Combine the ingredients well to make an egg wash. Brush over the surface of the puff pastry, and bake as instructed on the puff pastry packet.
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22
Meanwhile, whip the heavy cream with sugar.
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23
When the puff pastry has baked, cool it a little.
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24
Then let's assemble the mille-feuille!
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25
Assemble as follows: Puff pastry, custard cream, puff pastry, whipped cream, puff pastry, custard cream, caramelized apple.
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26
Add diced nuts on top of the whipped cream to taste.
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27
Add powdered sugar, ice cream or mint on top to taste.
