Chestnuts are a big hit, so it’s great to be able to do something spectacular with chestnut cream.
2 rolls of ready made puff pastry
30g Icing sugar
50cl Semi-skimmed milk
50g chestnut cream
1 Vanilla pod
100g Caster sugar
50g Plain flour
30cl Double cream
For a salted caramel sauce
50g Salted butter
200g Caster sugar
20cl Double cream
Preheat the oven to 200°C.
Put the pastry on a lined baking tray and then cover with a sheet of baking parchment and a second tray to weigh it down. Bake for 20 minutes.
Once cooked, cut the pastry into 18 rectangles of equal size and sprinkle with icing sugar returning to the oven without the extra parchment and tray for a few minutes minutes to caramelise the sugar.
For the crème pâtissière, put the milk and chestnut cream in a pan and slowly bring to the boil along with the seeds from the vanilla pod.
Now, beat together the eggs and the sugar and whisk, adding the flour and then the hot milk mixture.
Return the mixture to the pan and bring to the boil. Cook for 3 minutes, stirring constantly. Pour the cream into a tray and cover with cling film, pressing the film down to remove any air. Chill for an hour.
Make a caramel sauce by in a pan, melt the sugar without stirring and once it becomes a caramel, add the butter and the cream and mix well. Allow to cool.
After about an hour, stir the crème pâtissière until smooth and also whip the cream to soft peaks and gently fold in the cream and transfer to a piping bag.
Pipe the chestnut cream on to 12 of the pastry rectangles. Layer the pastry sheets on top of each other and then top with a 3rd sheet of pastry.
Serve with the salted caramel sauce