Chestnut Pie Made With Chestnuts In Syrup In Their Inner Skins

Name: Chestnut Pie Made With Chestnuts In Syrup In Their Inner Skins
Yield: 12 servings
Cuisine: American
Ingredients: 1 Basic kneaded pastry dough; 60 grams Butter (unsalted); 60 grams Sugar; 1 Egg; 60 grams Almond Powder; 2 grams Cocoa powder; 1 tbsp Brandy; 1 Chestnuts simmered in their skins; 1 (to taste)) (Chocolate

cookpad.japan @cookpad_jp

This is one of the sweets I make every year after making chestnuts in syrup in their inner skins. With or without chocolate, both versions are delicious.

The cream is based on almond cream (creme d'amande -. In step 8, add whatever type of chocolate you like. Recipe by Yukiline

This is one of the sweets I make every year after making chestnuts in syrup in their inner skins. With or without chocolate, both versions are delicious.

The cream is based on almond cream (creme d'amande -. In step 8, add whatever type of chocolate you like. Recipe by Yukiline

cookpad.japan @cookpad_jp

This is one of the sweets I make every year after making chestnuts in syrup in their inner skins. With or without chocolate, both versions are delicious.

The cream is based on almond cream (creme d'amande -. In step 8, add whatever type of chocolate you like. Recipe by Yukiline

This is one of the sweets I make every year after making chestnuts in syrup in their inner skins. With or without chocolate, both versions are delicious.

The cream is based on almond cream (creme d'amande -. In step 8, add whatever type of chocolate you like. Recipe by Yukiline

Saved

Ingredients

12 servings

1Basic kneaded pastry dough
■For the almond cream:
60 gramsButter (unsalted)
60 gramsSugar
1Egg
60 gramsAlmond Powder
2 gramsCocoa powder
1 tbspBrandy
1Chestnuts simmered in their skins
1(to taste)) (Chocolate

Saved

Steps

1

Refer to the recipe for Basic Kneaded Pastry Doughto make the pastry dough for the pie crusts. Roll the dough into a cylinder, and chill in the refrigerator for 30 minutes.
https://cookpad.wasmer.app/us/recipes/143268-basic-shortcrust-pastry

Basic Shortcrust Pastry
2

Make the almond cream. Add the sugar to the butter and mix well together. Add the egg and mix well. Be careful not to introduce any air.
3

Sift the almond powder and cocoa powder together, and mix in to the butter-sugar-egg mix.
4

Add some brandy to finish. The almond cream is done.
5

Cut the pastry dough into portions.
6

Roll out each piece of dough into a circle to fit the molds. (If you sandwich the dough between sheets of plastic wrap, you won't need any flour for dusting.)
7

■I rolled the pastry dough into cylinders as they are easier for me to handle, but you can roll the dough out thinly and cut it out instead.
8

Pierce the bottoms of the pastry shells several times with a fork. Optionally add some chopped up chocolate.
9

Add the cream from step 4 into the pastry shells evenly. Put a chestnut that has been wiped dry in the center of each pie.
10

I used very large chestnuts, so I cut them in half. The number of chestnuts you need will depend on their size.
11

Bake for 25 to 30 minutes in a preheated 200°C oven.
12

The pies are baked. The room will be filled with a wondeful nutty fragrance.
13

Optionally dust with powdered sugar to dress them up.
14

When you bite into a pie, a big chestnut will be revealed. It's crispy and crumbly and densely chestnut-y heaven.