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For the cake: Stretch the puff pastry, cut into a circle of 10 cm in diameter, mark holes so that it does not rise too much.
Peel the apple and cut it into thin slices, cut the slices in half, place on top of the cakes in the form of a fan.
Sprinkle with a little sugar and place a nut of butter. We bake at 200ºC for 10 minutes.
For the ice cream: Mix the milk, cream, milk powder and dextrose, grind, add the vanilla cut in half and heat to 40ºC.
We add the sucrose and the stabilizer and the invert sugar, we heat up to 85ºC.
Chill at 4ºC, remove the vanilla, scraping it with a sprig to extract all the seeds, strain through fine Chinese and let it rest in the oven for 12 hours.
Cook in a water bath until 85ºC and reserve cold.
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