Let the puff pastry thaw and cut into circular pieces.
Peel and core the apples. Cut into wafer-thin slices and prepare an apple puree from the rest, including the apple peel. Before doing this, strain the apple puree “mass” and use the brew to drizzle over the apples. Mix the apple puree with a little sugar, apple juice, honey and vanilla.
Spread the apple puree thinly on the puff pastry slices and place wafer-thin apple slices on top. Bake in the oven at 180 ° for about 20 minutes.
Melt the couverture in a saucepan with a little cream. Beat the sugar and eggs over the water bath until frothy. Mix with the melted chocolate. Whip the cream and carefully fold into the chocolate mixture. Chill in the freezer for 24 hours.