Chestnut Napoleon
A Napoleon pastry made with flaky puff pastry layered with chestnut purée, fresh cream, and chocolate shavings.
Ingredients
dried chestnuts
80 g
butter
30 g
sugar
50 g
rum
1 tbsp
puff pastry sheets
1 portion
whipped cream
1 cup
chopped chocolate
50 g
powdered sugar
to taste
Instructions
1
Prepare the Chestnuts
Soak the chestnuts in water overnight. The next day, brush off any loose skin, add fresh water, and simmer over low heat for 20 minutes. Let cool completely.
2
Make the Chestnut Paste
Reserve 1 nice whole chestnut for garnish. Crush the remaining chestnuts, then mix with the butter, sugar, and rum until a smooth paste forms.
3
Shape the Puff Pastry
Roll the puff pastry into long sheets about 0.3 cm thick. Use a cutter to stamp out 3 chrysanthemum-shaped pieces.
4
Bake the Puff Pastry
Arrange the pieces on a baking tray and prick dozens of holes across each with a fork. Rest for 20 minutes, then bake (preheat the oven to 220°C / 425°F, place the tray on the upper rack, and bake for about 13 minutes).
5
Prepare the Garnish
Whip the cream and chop the chocolate into small pieces.
6
Assemble the First Layer
On one baked pastry layer, spread 1/2 of the whipped cream, then spread 1/2 of the chestnut paste, and sprinkle 1/3 of the chopped chocolate over the top.
7
Stack the Layers
Place the second pastry layer on top and repeat the spreading process once more.
8
Decorate
Top with the final pastry layer, dust with a layer of powdered sugar, spread with whipped cream, sprinkle the remaining chocolate, and place one whole chestnut in the center to finish.
