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Millefeuille of candied chestnuts


Ingredients:6 people
  • packets of puff pastry rolled into squares
    3
  • icing sugar
    150g
  • chips of candied chestnuts
    200 g
  • fresh cream
    30 cl
  • vanilla sugar
    2 sachets
  • bitter cocoa powder
    2 tablespoons
  • egg yolk
    1
  • candied cherries
    6


Preparation:
  • Preparation time:25 minutes
  • Cooking time:5 minutes


Difficulty:[usr 2 ]

Preheat the oven to th. 7 (210°).

Unwrap the squares of puff pastry and cut 9 of them in half lengthwise, reserve the others for later use. You should obtain 18 rectangles of 7 cm x 14 cm. Prick them with a fork, brush them with egg yolk, dust them with icing sugar and slide them into the oven. Let them cook for about 5 minutes, then take them out and flatten them with the bottom of a saucepan. Let them cook for a few more minutes so that they are golden brown.

At the same time, whip the very cold cream into a firm whipped cream, incorporating the vanilla sugar.

Take out the rectangles of dough and let them cool.

Put the cream in a piping bag fitted with a fluted tip.

Spread a layer of cream on 6 rectangles of cooled dough. Dust lightly with cocoa, sprinkle with broken chestnuts, cover with a rectangle of dough and repeat the operation. Place the last rectangles of dough on the mille-feuilles.

Decorate with a touch of whipped cream and cherries.

Serve immediately.

Millefeuille of candied chestnuts