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Apple millefeuille with cinnamon mousse

15-10-2019

Cooking time

30 minutes

Ingredients

Sous vide apple:

  • 400 grams of Golden Delicious apples
  • 80 grams of granulated sugar
  • 1 vanilla pod

Sous vide mousse:

  • 3 decilitres of milk
  • 3 decilitres of cream
  • 1 cinnamon stick
  • 6 egg yolks
  • 90 grams of granulated sugar

Puff pastry:

  • 400 grams of puff pastry

Garnish:

  • Pine nuts
  • Raisins


Preparation method

Sous vide apple:

Peel and core the apples, then cut them into wedges and place them in a sous vide vacuum bag together with the granulated sugar and vanilla. Once the bag is properly closed, immerse it completely in the water bath and cook it sous vide for 12 minutes at 60° C.
Then let it cool down thoroughly.

Sous vide mousse:

Beat the egg yolks with the sugar well and add the cream and milk. Place this mixture together with the cinnamon in a vacuum bag. Seal the bag tightly and immerse it in the sous vide water bath.
Then let it cook sous vide at 92° C for 15 minutes.
Then let the mixture cool. Pass it through a sieve and pour the cream into a siphon with a gas cartridge. Store it in the refrigerator.

Puff pastry:

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 190° C for 20 minutes.

Garnish:

Place the puff pastry on the serving dishes; add the apples and finish with the cinnamon cream, pine nuts and raisins.

This recipe is brought to you by Danilo Ange.

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