Apple tatin with Quescrem Natural

Cut the puff pastry into 25 x 5 rectangles, prick and sprinkle with powdered sugar. Caramelize in the oven at 180ºC for 20-25 min. Reserve.

With the help of a 25 ball scoop, extract apple balls and add lemon juice.
In a frying pan, put the sugar and butter, let it start to brown and add the apple balls, let them caramelize for a couple of minutes or until they are golden brown.
Remove the balls, add the rum, boil for a second and add 40 ml of cream. Boil together with the caramel for 1 minute. Strain and set aside until lukewarm.

Whip the rest of the cream, but leave it at a low point. Reserve in the refrigerator.
Beat the cream cheese with the powdered sugar until the mixture is smooth and homogeneous, add the caramel cream and mix. Then add the semi-whipped cream and mix gently. Allow to cool in a piping bag.
Divide each puff pastry in two, on the lower part place a string of mousse and place the apple balls on top, place the other puff pastry on top and add a few dots of mousse, place on the plate and sprinkle with cinnamon on top. Garnish with a candy floss and cinnamon.