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Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, creme de marron pie with chestnuts simmered in inner skins and cream cheese. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Creme de Marron Pie with Chestnuts Simmered in Inner Skins and Cream Cheese is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Creme de Marron Pie with Chestnuts Simmered in Inner Skins and Cream Cheese is something which I have loved my entire life.

Great recipe for Creme de Marron Pie with Chestnuts Simmered in Inner Skins and Cream Cheese. I want to eat cheesecake and creme de marron pie! So, I decided to blend them.

To begin with this recipe, we must prepare a few ingredients. You can have creme de marron pie with chestnuts simmered in inner skins and cream cheese using 7 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Creme de Marron Pie with Chestnuts Simmered in Inner Skins and Cream Cheese:

1. Prepare 4 pieces Chestnuts simmered in inner skins (2L size) or candied chestnuts
2. Get 200 grams Creme de Marron made with chestnuts simmered in inner skins. Can be substituted with sweet potato paste
3. Make ready 200 grams Cream cheese
4. Get 4 sheets Frozen puff pastry
5. Take Dorure, for adhesive
6. Make ready 1/2 Egg yolk
7. Prepare 1 tsp Water

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.

Steps to make Creme de Marron Pie with Chestnuts Simmered in Inner Skins and Cream Cheese:

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.

I used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious. Using a spongecake batter brought out the flavor of the marron more than almond cream. Peel the chestnuts using a small, sharp knife and leave the inner skin on. Place the chestnuts in a shallow ovenproof dish. Place the chestnuts in a shallow ovenproof dish.

So that’s going to wrap it up for this special food creme de marron pie with chestnuts simmered in inner skins and cream cheese recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!