Apple Pie Pastry Cups

White chocolate cream:

• Place the chocolate in a metal bowl.
• Boil the cream and pour over the white chocolate.
• Leave to stand for 1 minute and then stir until mixed thoroughly.
• Add yogurt and whisk until well incorporated.
• Leave to cool in the refrigerator for a few hours.

Caramel:

• Heat sugar in a frying pan over medium heat and stir occasionally until melted. *    *Be careful not to burn and add a tablespoon of water if needed.
• Once the sugar is melted, remove from heat, add the butter and whisk vigorously until the butter is well mixed with the caramel. If you want a more liquid caramel, heat your caramel slowly and add the 35% cream until you reach the desired texture.

Caramelized apples:

• Peel, core and cut the apples into whatever shape you like.
• In a medium saucepan, use half of the caramel and cook the apples for around 10 minutes, on medium heat. The ideal texture is cooked but not pureed.

Assembly:

• At the bottom of the puff pastry shells, fill the hole halfway with white chocolate cream.
• Add the warm caramelized apples on top.
• Pour caramel on top, add a pinch of sea salt and enjoy!