Ingredients

• 500 g 00 flour
• 350 g fresh cream
• 265 g sugar
• 200 g white chocolate
• 155 g butter
• 70 g 6 egg yolks
• 50 g milk
• 12 g baking powder for cakes
• 2 apples
• 1 lime
• 1 vanilla pod
• 1 sheet of gelatin
• powdered sugar
• salt up and Maldon

FOR THE SHORTBREAD PASTRIES
Prepare a shortcrust pastry by mixing 125 g of butter with 115 g of sugar, flour and 1 level teaspoon of fine salt. When the ingredients are completely incorporated, start adding the egg yolks a little at a time and the yeast: you will need to obtain a homogeneous and compact dough. Put it in the fridge, wrapped in plastic wrap, for 1 night.
Divide the pastry into 25 g balls, roll them out between two sheets of baking paper, first with the help of a rolling pin, then with the machine to roll out the dough to a thickness of 2 mm. Keep in the freezer and let it rest for 30 minutes. You will need to obtain 3 sheets per serving.
Cook them in the oven, between two sheets of baking paper covered by a weight, at 170 ° C for about 10 minutes. Let it cool down.

FOR THE WHITE CHOCOLATE MOUSSE
Centrifuge the apples getting the juice. Alternatively, use 150 g of unsweetened apple juice. Bring it to a boil and pour it over the chopped white chocolate. Soak the gelatin sheet in a little cold water, squeeze it and add it to the chocolate. Let it rest in the fridge for 2-3 hours, then add 200 g of semi-whipped cream and place the mousse in the fridge.

FOR THE CARAMEL
Heat 150 g of sugar in a non-stick saucepan, stirring over a very low heat until it melts, making sure that no lumps form. In the meantime, bring the milk to the boil with 150 g of cream with the vanilla pod engraved lengthwise, then turn off. Filter and pour over the caramel, stirring gently with a whisk to dissolve quickly and avoid the formation of lumps: when the cream is perfectly smooth, turn off, add 30 g of butter and mix. Bring the caramel to room temperature, then add 1 tablespoon of lime juice.
Compose the millefeuille by placing a pastry sheet on the plate. Spread a layer of white chocolate mousse, sprinkle with 1 teaspoon of caramel, a few flakes of Maldon salt and repeat the operation one more time, finishing with a pastry sheet. Complete with powdered sugar.

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