Caramelised Apple Filling

Add butter and sugars to a pan and cook till the sugars dissolve then add the sliced apples and cook until they are soft and light brown in color.

Cool down before use.

Pastry Cream

Mix the sugar, starch and salt together to create a mixture free of lumps

In a saucepan, bring the milk, cream and vanilla to boil and then temper into the yolks. Following, add all the yolk mixture back into the pot and then add in the sugar/starch mixture and whisk to blend.

Continue heating over a low heat while whisking continuously until it begins to thicken, then remove from heat and still whisk.

(If it still tastes ‘floury’ or ‘eggy’, continue the cooking process but on low heat)

When still warm, whisk in the butter and emulsify. Allow to cool with a plastic wrap on its surface to prevent a skin then chill till ready to use. Re whip if too thick before usage.

Baking Puff Pastry 

Pre-heat oven to 190 degrees celcius.

Cut frozen puff pastry into rectangular shapes according to desired sizes, and place onto baking tray lined with parchment paper.

Sift icing sugar over the puff pastry and cover with a parchment paper. Press on the puff pastry with another baking tray.

Bake in 190 degree celcius for about 10 mins, then reduce oven heat to 160 degree celcius for about another 10 mins or until golden brown .

Let it cool before assembling.

Assembling 

Place the baked puff pastry as the first layer, pipe the pastry cream on top of it before placing the apple filling.

Cover with another baked puff pastry and repeat till you get 3 layers.

Decorate the top with desired fruits of your choice.