Puff Pastry Maroni Pockets

For the puff pastry chestnut pockets, make crosswise incisions in the curved side of chestnuts, place on a baking sheet sprayed with water and bake in an oven preheated to 200°C for about 15-20 minutes until chestnuts can be peeled. While still fairly warm, peel and remove all skins.

In a saucepan, slowly caramelize granulated sugar. Meanwhile, in another saucepan, gently heat milk and pour to caramelized sugar, stirring constantly so nothing sticks. Flavor with vanilla sugar, cinnamon and a dash of cognac. Put in chestnuts and cook in the milk until soft, about 20-30 minutes. Stir constantly during this process.

When the chestnuts are soft and the milk has a syrupy consistency, puree everything in a blender or press through a sieve. Season the mixture again with cognac and set aside. On a floured work surface, roll out the puff pastry and cut into about 12 rectangles.

Place the puff pastry pieces on a baking tray lined with baking paper, brush with beaten egg and bake in the oven preheated to 220°C in the lower third for about 20 minutes until golden brown. Now cut each piece horizontally in the middle while still warm, unfold and allow to cool slightly.

In the meantime, whip the cream until stiff and mix into the chestnut mixture. Pour cream into a piping bag and pipe onto each bottom side. Cover with puff pastry lid and serve the puff pastry and maroni pockets as quickly as possible so that the pastry does not become too thin.

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