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Ingredients
  • 50g butter, chopped
  • 2 Pink Lady apples, peeled, cored, cut into 1cm pieces
  • ¼ tsp ground cinnamon, plus extra, to dust
  • 70g (½ cup) cornflour
  • 155g (¾ cup) caster sugar
  • 2 sheets frozen butter puff pastry, just thawed
  • 375ml (1 ½ cups) pouring cream
  • 2 tsp vanilla bean paste
  • 410ml (1 ⅔ cup) milk
  • 6 egg yolks
  • 230g (1 ½ cups) pure icing sugar
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