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caramels 300 g (11 oz) milk 90 ml (3.0 fl oz) puff pastry 1.2 kg (3 lb) butter 40 g (1.4 oz) apple pulp 200 g (7.1 oz) brown sugar 90 g (3.2 oz) cinnamon 2 g (0.1 oz) walnut 200 g (7.1 oz) eggs 1 pc sugar 140 g (4.9 oz) soft butter 60 g (2.1 oz) whipping cream 200 g (7.1 oz) salt 1 g (0.0 oz) Ice cream 180 g (6.3 oz) ON THE LOW FIRE 4 MIN IN THE OVEN 160 °C (320 °F) / 40 MIN OVER MEDIUM FIRE 2 MIN TO COOL 30 MIN IN THE MICROWAVE OVEN 20 SEC water 80 ml (2.7 fl oz) ground coffee 20 g (0.7 oz) condensed milk 30 g (1.1 oz) Put caramels into the apples' cores. Pour milk. Roll out the puff pastry dough with a rolling pin. Cut out a circle from the dough. Place the apple with caramel into the center of the pastry circle. Cut the dough around the apple. Wrap the apple with dough petals. Place in the baking tray. Cut the butter into cubes and melt in a pan. Sauté the finely chopped apple core. Add brown sugar. Add cinnamon. Add chopped walnuts. Caramelize for 4 minutes. Put the filling into a bowl. Cool the mixture in the bowl to room temperature. Put the filling into the apples. Brush the dough with egg. Bake for 40 minutes. Melt the sugar in a pan. Whisk the soft butter. Add butter and mix. Pour in heavy cream. Boil for 2 minutes. Mix the caramel in the bowl with salt. Cool for 30 minutes. Fill the pastry bag with caramel. Serve the baked apples with ice cream and caramel. Pour condensed milk into the glass. Pour water into the Moka pot. Add ground coffee. Boil the coffee and pour into the glass. Pour milk into a jar. Heat the milk in the microwave oven. Mix until it becomes foam. Fill the glass with milk foam. A 10 out of 10 dessert.