Napoleon with chestnut cream and pears

Name: Napoleon with chestnut cream and pears
Prep time: 30 min
Yield: 4
Ingredients: 1.00 block flaky pastry dough; 100.00 g Chestnut cream; 100.00 g mascarpone; 20.00 cl chilled double cream; x 10.00 candied chestnuts; 2.00 tbsp icing sugar; x 2.00 Poires françaises

Floors of fun!
This recipe will impress your friends, and yet it is very simple: puff pastry and chestnut cream, with pieces of pear for an extra touch of sweetness.

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Ingredients For

flaky pastry dough 1 block
Sweet products

Chestnut cream

100 g •See the article
mascarpone 100 g
chilled double cream 20 cl
candied chestnuts  x 10
icing sugar 2 tbsp
Fruits & Vegetables

French Pear

x 2 •See the article

Where to find

Preheat the oven to 180°C (350°F).
Dust a work surface with flour and roll the flaky pastry dough to a thickness of 3 mm (1 inch). Cut 12 pastry rectangles roughly 15 cm (5 inches) long. 

Place them on a baking sheet lined with parchment paper. Place a second sheet of parchment paper on the pastry rectangles and a second baking sheet. Bake everything for 10 minutes. 
Remove from the oven and leave the flaky pastry to cool on a grid. 

Peel the pears. Cut the pear and 6 candied chestnuts into small cubes. Set aside. 
Prepare the chestnut cream. Place the cream, mascarpone and chestnut cream in a mixing bowl. All the ingredients should be cold. Whisk briskly with an electric whisk to a whipped consistency. Place the cream in a piping bag with a round nozzle. 

Pipe 6 large cream balls on 5 flaky pastry bases. Scatter diced pear and candied chestnut between the cream balls. Top with a second flaky pastry rectangle and repeat. Finally, place the last pastry rectangle on top. 

Decorate the napoleons with a dot of cream and a candied chestnut. Bon appétit!