Sous vide apple millefeuille and cinnamon mousse

  • Blätterteig mit Sous Vide Apfel und ZimtmousseBlaetterteig Apfel Zimtmousse Daniloange
Danilo Ange
Cooking time:
27 minutes
Level of difficulty:

For 6 people:

Apple (sous vide):
400 gr golden apples
80 gr granulated sugar
1 vanilla pod

Mousse (sous vide):
3 dl milk
3 dl cream
1 cinnamon pod
6 egg yolk
90 gr granulated sugar

Puff pastry:
400 gr puff pastry

Pine nuts


Apple (sous vide):
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 fusionchef water bath to cook sous vide at 60 °C for 12 minutes and allow cooling.

Mousse (sous vide):
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.

Puff pastry:
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.