Napoleon with chestnut cream and pears
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.
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.