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1
Cut the cream cheese into 1cm cubes, mix with creme de marron in a bowl, and return to room temperature.
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2
Remove the puff pastry from the freezer.
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3
Mix briefly with a spatula.
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4
It doesn't need to be completely mixed, a marbled state is fine.
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5
You can sneak in a taste test here.
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6
Cut the chestnuts simmered in inner skins into 1cm cubes.
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7
Start preheating the oven to 210C.
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8
If using a mold, butter (not listed in ingredients) the mold, and coat with cake flour or strong flour.
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9
Shake off any excess powder.
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10
Roll the frozen puff pastry to fit the mold.
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11
Lay it in the mold, and poke holes with a fork.
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12
Spread half of the cream mixed in step [2] into each mold.
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13
Add half of the chopped chestnuts evenly.
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14
Roll the top puff pastry to the right size and make cuts with a pie cutting roller or knife.
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15
Brush a light coat of egg yolk on the inner adhesion surface, and then set the top pastry.
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16
Carefully close the edges with fingers, and roll over the rolling pin to cut off any excessive dough.
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17
Mix the egg yolk and water for the dorure, and brush onto the top.
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18
Bake for 10 minutes at 210C, then lower the temperature to 180 and bake for 15 - 20 minutes.
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19
Adjust the time according to the size, shape and oven.
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20
The pie is ready when it has risen and is golden brown.
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21
Done.
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22
The cross section shows the marbled cream cheese and creme de marron.
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23
This sweet is perfect for this time of year, so please forgive the high calories.
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24
The cream cheese's acidity and saltiness create a light sweetness.
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25
It's so yummy!
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26
inyako san baked a beautiful pie in a 18cm tart pan on October 22 She used a cutter knife to make all these cuts Wow!
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27
Cross-section of inyako san's pie The cream cheese and chestnuts are nicely marbled and look so yummy.
