I think it is awesome what you can make out of one single dough.
I made these before (actually this recipe is slightly different though) but now I decided to put apple slices on top of the pastry cream.
I baked them lightly to keep them soft (had some problems in the past when the are baked too dark => they become too hard and even too crispy which is for this kind of dough not tasty at all.)
I am pretty sure that the reason for that is that it depends how long my oven has been turned on.
Baking is like a never ending journey in learning, and the end result might be different each time depending on various factors that you are or are not able to control.
