CINNAMON APPLE

Rinse the apples.



Place them in a plastic mixing bowl along with the cinnamon.



Cover the entire bowl with plastic wrap.



Microwave for 5 minutes (cook the apples in their skins).



Remove the apples and grate them.



Leave to cool in a piping bag.

Warm the cream, take it off the heat and add the gelatin.



Combine with the melted chocolate, adding in two batches.



Use a whisk to vigorously mix the praliné and cold cream.



Freeze for 2 hours.



Beat the mixture and put it in a piping bag fitted with an 8cm nozzle.

Cut the apple into 7mm-thick slices.



Cook them, sprinkle them with the hot honey-butter mix, then deglaze with apple juice.



Bake at 355°F (180°C) for 5 minutes.

Melt the butter along with the cinnamon and honey.



Cut the filo pastry into strips, then brush it with honey and butter.



Roll up the filo pastry on a greased mat and bake at 320°F (160°C) for 6 minutes.



Remove from the molds as soon as you take them out of the oven.

Finely dice the apple, chop up the raisins, cut up the atsina cress and mix them all together, then combine this with the compote.

Heat the milk, sift on the combined stabilizer (25% guar gum + 25% carob gum + 50% Natur Emul) and the smaller portion of sugar.



Bring it to a boil.



Blanch the egg yolks and sugar.



Make a crème anglaise.



Combine this with the hazelnut praliné and Azélia.



Store in a Pacojet.