Chestnut And Pear Millefeuille
Delightful layers of crisp puff pastry sandwiching a luscious blend of chestnut cream and caramelized pears come together in this decadent millefeuille recipe. The rich flavors of rum-infused cream, sweet chestnuts, and griddled pears create a symphony of textures and tastes that make each bite a luxurious treat. Perfect for impressing guests or indulging in a special dessert, this millefeuille is a true delight for the senses.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz all-butter puff pastry
- 2 small pears
- 3 tbsp icing sugar
- 110ml/4fl oz double cream
- 1 tbsp dark rum
- 250g/9oz canned sweetened chestnut
- 110g/4oz cooked chestnuts
- 200g/7oz caster sugar
- 400ml/14fl oz double cream
Instructions
- Preheat the oven to 190C/375F/Gas 5.
- For the millefeuilles, place the puff pastry rectangles onto a baking sheet and place another baking sheet on top (this is to to keep the puff pastry flat as it cooks). Transfer to the oven and bake for 10-15 minutes, or until the pastry has risen and is golden-brown. Remove from the oven, remove the uppermost baking tray and set aside to cool.
- Sprinkle two and a half tablespoons of the icing sugar onto a plate. Dredge the pear slices in the icing sugar. Heat a griddle pan over a medium heat until hot, then cook the sugared pear slices for 1-2 minutes on each side, or until golden-brown griddle marks appear on the pears. (You may need to do this in batches.)
- Place the double cream, rum and the remaining half tablespoon of icing sugar into a bowl and whisk until firm peaks form when the whisk is removed.
- Whisk in the chestnut purée, then fold in the chopped chestnuts.
- For the caramel, gently heat the sugar in a non-stick pan until the sugar is dissolved and has caramelised. Continue to cook for 4-5 minutes, or until the mixture is dark golden-brown. Remove from the heat and whisk in half of the double cream.
- In a separate bowl, whisk the remaining double cream until firm peaks form when the whisk is removed.
- Pour the caramel mixture onto the whipped cream and fold together.
- To assemble the millefeuilles, spread a thin layer of chestnut cream onto four of the puff pastry rectangles. Top each with a few pear slices.
- Place another piece of puff pastry on top of each millefeuille. Spread another layer of chestnut cream onto the puff pastry, then top with a few more slices of pear. Finish each millefeuille with a third puff pastry rectangle. Dust with icing sugar.
- To serve, spoon the caramel cream sauce into the centre of four serving plates and place one millefeuille into the centre of each plate.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
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