250g/9oz plain flour, plus extra for dusting
250g/9oz strong white flour
1 tsp salt
500g/1lb 2oz unsalted butter, cold, plus extra for greasing
½ tsp lemon juice mixed with 250ml/9fl oz cold water
1tsp vanilla essence
100g caster sugar
4 egg yolks
1 Bradley apple
100g White chocolate
300g double cream
To make the puff pastry sift the flours and salt into a large bowl and place in the fridge to chill while you cut 100g/3½oz of the cold butter into small pieces.
Remove the flour from the fridge and rub in the pieces of butter with your fingertips. Add the lemon juice and water mix and stir through the flour mixture with a round-bladed knife.
Once the mixture is well combined, use your hands to form it into a ball. Wrap it in cling film and place in the fridge to chill for 15 minutes.
Place the remaining butter between two sheets of cling film and use a rolling pin to flatten it into a square.
Unwrap the chilled dough and place on a very lightly floured surface. Roll out the pastry in one direction until it’s about 1cm/½in thick and three times as long as it is wide. Straighten up the sides with your hands now and again, and try to keep the top and bottom edges as square as possible.
Remove the cling film from the flattened butter and place the butter in the centre of the pastry rectangle. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter and form a neat rectangle. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together with the rolling pin.
Roll out into a long rectangle and repeat the folding process again. Cover and chill in the fridge for 20 minutes. Repeat the rolling and folding process twice more. You should have a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using.
Make Apple Puree
Peel and roughly chop Apple.
Put all ingredients into a pan and cover
Put on a low heat and stir occasional until apples have broken down into a puree
Stir and leave to cool.
Make the Creme Patissiere
Pour Milk into a pan add vanilla essence. Bring to the boil and remove from the heat
Whisk egg yolks and the sugar and cornflour together,lightly, until combined
Pour in a little of the milk, whisking continuously. Add the rest of the milk a little at a time to combine all ingredients.
Remove from the heat and pass through a sieve
Add butter and stir until it has melted.
Leave to cool. Cover with cling film to prevent a skin forming.
Once the mixture is cool add Apple purée a tablespoon at a time to taste. Cover and leave until needed
Make cream horns
Heat oven 200/180C fan. Gas 6
Line a baking tray with non stick baking paper or sprinkle lightly with flour ( this pastry is greasy so the flour will absorb any butter that escapes)
Take pastry out of fridge and half
Cut into strips about 1 cm wide
Starting at the pointed end of the mould wrap the strip around the mould in a spiral, with each line overlapping slightly
Place on baking tray
Repeat until you have used all the moulds ( any left over pastry may be frozen or chilled to use later )
Brush the completed moulds with egg wash and sprinkle with sugar
Bake in oven for 12-15 minutes or until golden brown, crisp and pastry has risen.
Put on wire rack to cool then carefully remove moulds
Melt White chocolate.
Fill horns with custard mixture
Whip double cream until soft peak, put into piping bag
Pipe a rosette of cream into the end of the horn
Remove from glasses and Serve