Peel and core the apples, cut into wedges, place them in a sous vide vacuum bag with granulated sugar and vanilla. Seal and submerge completely into the fusionchefwater bath to cook sous vide at 60°C for 12 minutes and allow cooling.

Beat the egg yolks with sugar add cream and milk. Place them in a vacuum bag with cinnamon. Seal and submerge in fusionchef sous vide water bath to cook sous vdie at 92 °C for 15 minutes. Allow cooling. Filter and pour the cream in a siphon, charge it with gas charges. Keep it in fridge.

Roll out the puff pastry, cut into 10 cm disks, arrange them on a baking sheet and cook them in the oven for 20 minutes at 190 °C. Arrange the puff pastry on the serving dishes; add apples and finishing with cinnamon cream, pine nuts and raisins.

This recipe was generously provided by Danilo Ange.