Apple millefeuille with berry sauce

• 300 grams of puff pastry
• 300 grams of berries
• 60 grams of cane sugar
• 1 small bunch of mint
• 50 milliliters of rum
• 500 grams of Golden Delicious apples
• 70 grams of granulated sugar
• 50 grams of pine nuts
• 50 grams of sultanas
• 1 vanilla pod
• 50 grams of icing sugar

Fill the water bath and preheat it to 65° C.
Mix ¾ of the berries with the cane sugar, add half of the mint and the rum and put it all together in a vacuum bag, seal tightly and cook for 15 minutes at 65° C. Allow to cool, mix everything well and strain the mixture.
Now fill a water bath again and preheat it to 60° C.
Peel the apples and remove the core, cut them into wedges and place them in a vacuum bag together with the granulated sugar, pine nuts, raisins and vanilla. Close the bag tightly and immerse it completely in a sous vide water bath and then cook it for 12 minutes at 60° C. Let cool thoroughly.
Roll out the puff pastry and cut it into 10cm discs. Then place it on a baking tray and bake it in the oven at 180° C for 6 minutes.
After baking, cut the puff pastry disks in half, fill them with the apple and place on the serving dishes. Finally, sprinkle with some berry sauce and the remaining mint.