Napoleon with chestnut cream and pears
30 min
Average: 4.1 (10 votes)

Napoleon with chestnut cream and pears

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. Perfect for a romantic dinner... or a French-style Christmas dessert!

Preparation time

30 min

Ingredients For

  • 1 block
  • Crème de marron
    Chestnut cream
  • 100 g
  • 20 cl
  • x 10
  • 2 tbsp
  • TFM_Poire Française
    French Pear



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!

The French touch you need in your inbox

Please complete this field
Your registration is confirmed

Join our Taste France Family community

Become part of our community of passionate foodies with exclusive access to events, dedicated content, and more!