Mix flour, sunflower oil, salt and water.
Fold in the butter.
Roll 1 x 3, roll 1 x 4, roll 1 x 3, roll 1 x 4 and roll 1 x 2.
Roll out to a thickness of 2 mm.
Bake at 180°C between two baking trays with silicone mats for approx. 30 minutes.

Blend all ingredients well.
Sieve.

Mix all ingredients and whip until proper consistency.
Pipe with 9-mm piping nozzle.

Bring cream, water, invert sugar, agar, salt and instant gel to a boil.
Strain over chocolate and blend.
Pour in two trays, fit foil tightly over edges and leave to set in refrigerator.

Make a caramel with sugar and deglaze with butter.
Pour caramel over peeled apples and sprinkle with pepper.
Bake in lid-covered gastro pan at 180°C for approx. 20-25 minutes.

Blend together Fruit'Purée Green apple Granny Smith Capfruit, Fruit'Purée Lemon Capfruit and mint.
Thicken with food thickener.

Order of execution:

Bake puff pastry and cut into ovals.
Caramelise apples and make Alunga™ cream.
Make mint gel and dark chocolate decorations.
Whip sorrel cream and assemble all elements.

Order of assembly:

Puff pastry
Caramelised apples
Mint gel
Puff pastry
Milk chocolate couverture Alunga™ cream
Cocoa nibs
Madirofolo plantation dark chocolate couverture oval
Whipped cream with sorrel extract
Madirofolo plantation dark chocolate couverture oval
Chocolate decoration