Chestnut Millefeuille

A delicious dessert!  Millefeuille is an all -time classic! This chestnut variation gives the cream a little of a thicker texture but a also adds an interesting variation to the taste. Make it during chestnut season or buy chestnuts preserved in sugar syrup!

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  • 2 pieces frozen puff pastry 
  • sugar and caster sugar
  • marron glacé
  • bitter orange glacé
  • cocoa powder
  • chocolate and cherries for garnish

For the filling:

  • 300 gr. chilled heavy whipping cream
  • 4 tsp. powdered sugar
  • 250 gr. chestnuts
  • 200 gr. mascarpone cheese (or a creamy cheese, Philadelphia type)
  • 80 gr. (1/3 cup) sugar
  • vanilla essence
  • 4 egg yolks


Preheat oven to 200° C.

Defrost the puff pastry and roll it out into a leaf 3 mm thick. Cut out 4 circles, 23 cm in diameter, using, if necessary, the trimmings of the pastry, after you have rolled it out again.

With a fork, make holes in the 4 circles, daub them a little water, sprinkle them with sugar and place them in the pans, where you have already placed baking sheets.

Bake the puff pastry for about 12 minutes. Meanwhile, boil 250 gr. chestnuts with their skin, peel them, and grind them in the blender to make them into a purée (about 200 g).

Combine whipping cream, and powdered sugar in medium bowl.  Using electric mixer, beat mixture until soft peaks form. 

For the filling, put in a small saucepan the sugar with a tablespoon of water and leave it over the heat until it becomes a substantial uncolored thin caramel (soft-ball stage/ 112°C to 116°C).

Beat the yolks and add the sugar in a constant thin flow, stirring the mixture with the beater, until the cream is cold and very fluffy.

Add the chestnut puree, the whipped cream, the mascarpone and a few drops vanilla essence and stir.

Place the puff pastry circles one on top of the other and cut them all around, removing two centimeters.Separate the circles again and calculate that you will use ¾ of the cream to spread on them.

Spread the cream on the first one, place on top the second one and continue until you have covered and the fourth circle with cream.

Cover the whole cake with the rest (1/4) of the cream and grate all over it the pieces of puff pastry that were left over when you cut the discs.

Garnish with marron glacé, with pieces from the bitter orange glacé, cherries glacé.


Try to use seasonal fruits when making Millefeuille
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