Creme de Marron Pie with Chestnuts Simmered in Inner Skins and Cream Cheese

Name: Creme de Marron Pie with Chestnuts Simmered in Inner Skins and Cream Cheese
Yield: 2 servings
Cuisine: American
Ingredients: 4 pieces Chestnuts simmered in inner skins (2L size) or candied chestnuts; 200 grams Creme de Marron made with chestnuts simmered in inner skins. Can be substituted with sweet potato paste; 200 grams Cream cheese; 4 sheets Frozen puff pastry; 1/2 Egg yolk; 1 tsp Water

cookpad.japan @cookpad_jp

I want to eat cheesecake and creme de marron pie! So, I decided to blend them. Cream and marron paste is yummy, but this collaboration with cream cheese is so yummy it's beyond imagination!

You don't need a mold to shape the pie Have fun making large pies or small pies. Substitute the chestnuts simmered in inner skins with candied chestnuts or even sweet potato for a yummy treat. Don't be deceived - try this collaboration with cream cheese My creme de marron was made for this lol. Recipe by Recoty

I want to eat cheesecake and creme de marron pie! So, I decided to blend them. Cream and marron paste is yummy, but this collaboration with cream cheese is so yummy it's beyond imagination!

cookpad.japan @cookpad_jp

I want to eat cheesecake and creme de marron pie! So, I decided to blend them. Cream and marron paste is yummy, but this collaboration with cream cheese is so yummy it's beyond imagination!

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Ingredients

2 servings

4pieces Chestnuts simmered in inner skins (2L size) or candied chestnuts
200 gramsCreme de Marron made with chestnuts simmered in inner skins. Can be substituted with sweet potato paste
200 gramsCream cheese
4sheets Frozen puff pastry
Dorure, for adhesive
1/2Egg yolk
1 tspWater

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Steps

1

Cut the cream cheese into 1cm cubes, mix with creme de marron in a bowl, and return to room temperature. Remove the puff pastry from the freezer.
2

Mix briefly with a spatula. It doesn't need to be completely mixed, a marbled state is fine. You can sneak in a taste test here.
3

Cut the chestnuts simmered in inner skins into 1cm cubes. Start preheating the oven to 210°C.
4

If using a mold, butter (not listed in ingredients) the mold, and coat with cake flour or strong flour. Shake off any excess powder.
5

Roll the frozen puff pastry to fit the mold. Lay it in the mold, and poke holes with a fork.
6

Spread half of the cream mixed in step [2] into each mold. Add half of the chopped chestnuts evenly.
7

Roll the top puff pastry to the right size and make cuts with a pie cutting roller or knife.
8

Brush a light coat of egg yolk on the inner adhesion surface, and then set the top pastry. Carefully close the edges with fingers, and roll over the rolling pin to cut off any excessive dough.
9

Mix the egg yolk and water for the dorure, and brush onto the top. Bake for 10 minutes at 210°C, then lower the temperature to 180° and bake for 15 - 20 minutes.
10

Adjust the time according to the size, shape and oven. The pie is ready when it has risen and is golden brown.
11

Done. The cross section shows the marbled cream cheese and creme de marron.
12

This sweet is perfect for this time of year, so please forgive the high calories. The cream cheese's acidity and saltiness create a light sweetness. It's so yummy!
13

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!
14

Cross-section of inyako san's pie The cream cheese and chestnuts are nicely marbled and look so yummy.