1 sheet puff-pastry, baked
4 large Reineta apples
1 l fresh cider
6 egg yolks
150 g sugar

For the custard

500 g cream
100 g sugar
75 g eg yolks
30 g truffle
200 g cornflour

For the puff-pastry

Bake the puff-pastry in the oven at 200ºC for 40 minutes. Once cooked, cut rounds with a pastry cutter.

For the cream

Peel and crush the apples, combine with the cider and sugar and leave to boil. Beat the egg yolks and pour over the boiling cider, energically stirring until getting a light cream, which becomes thicker when cool.

For the custard

Boil the cream with the sugar and the thinly minced truffle. Combine the egg yolks and the cornflour, pour over the boiling cream and leave to cook, stirring with a beater until it binds. The mixture should not boil, otherwise it could become curdled.

For the raspberries

Crush 200 g raspberries, add 150 g brown sugar and cook for 20 minutes in a double saucepan.

Cut rounds of puff-pastry, put three on top of each other and stuff with Reineta cream. Dust the top layer with icing-sugar and serve with the custard and the raspberry cream.