Mille-feuille with chestnut cream and candied chestnuts
The time is spent at the speed of lightning. I had made these mille-feuilles cream of brown fast and easy in the last year for the holidays and I never published this post. It was time to take it back to share this recipe with you.
Fans of cream, brown and quick and easy recipes ? This recipe might appeal to you !
For this recipe (for 6), you need to :
- 10 sheets of filo
- Melted butter
- 250 g mascarpone
- 300 g chestnut cream
- 50 g of icing sugar
- 6 candied chestnuts for decoration and a few cracks of frozen horse chestnuts
Preheat the oven to 180°C. Sprinkle a baking tray with parchment paper and place over 1 sheet of filo. Brush with melted butter and layer a 2nd sheet of filo and so on up to 5 sheets. Cover with a 2nd sheet of parchment paper and place a baking sheet on top.
Repeat for the 5 other sheets of filo pastry and finish by placing another baking sheet over the whole thing. This operation will prevent the sheets of filo to “curl up” under the effect of the chauleur.
Bake for 15 minutes of cooking time, the time that leaves are golden brown.
During this time loosen the mascarpone by mixing it quickly with the icing sugar and then add the chestnut cream and mix for obrtnir a homogeneous preparation. Be careful not to over mix so that the preparation keeps well. Put the cream in a piping bag lined with a sleeve splined and store in a cool place while the phyllo cools.
Once the sheets of filo cold, layer them and cut into 18 rectangles of the same dimensions, with a large sharp knife.
Have a first rectangle in a plate service, prepare small rosettes of preparation, mascarpone and chestnut cream over the whole surface, add a few cracks of frozen horse chestnuts, and cover with another rectangle of filo pastry golden. Repeat the operation and add the last sheet of filo golden brown. Do the same for the other 6 thousand leaves.
Sprinkle the top with icing sugar and add 1 brown glossy on each thousand-leaves. Serve immediately.
I wonder if I’m not going to redo these mille-feuilles cream of brown again this year, would like !