For 6 pies<\/strong><\/p>\n <\/p>\n Chantilly cream<\/strong><\/p>\n Preheat your oven to 180\u00b0C (350\u00b0F)<\/em>. Cut slices of puff pastry, approximately 25cm x 4cm (9,84 in x 1,57 in)<\/em>. Baste them with melted salted butter then sprinkle with brown sugar. Cut the apples into quarters without removing the skin, then, using a peeling knife, cut thin slices and place them on the upper half of the pastry strips. The apple slices should exceed from the pastry. Fold the lower half of the pastry strips over the apple slices, then roll them over. Put the rolls into buttered muffin molds. Brush with melted butter and sprinkle with brown sugar. Place in the oven for 30 minutes on medium heat and keep an eye on it. In a bowl whip the liquid cream for about one minute. Mix the Chantifix\u00ae<\/a> with the sugar and add it to the cream, keep on whipping until it becomes firm. Gently fold in a few drops of rose food flavor, be careful to maintain the whipped cream consistency. You can also make the cream Chantilly using gas capsules (in that case don\u2019t use Chantifix\u00ae<\/a>).<\/p>\n\n
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