Ingredients
2 sheets puff pastry
250g Crème de Marrons
1 Granny smith apple
180g Vac-packed chestnuts
1 egg yolk
15g butter
Method
Pre heat oven 180oC (convection) or 200oC non convection
Peel and cut the apple into small cubes and the whole chestnuts into 4
Fry the apple cubes in a pan with the butter for 2 minutes, then add the pieces of chestnuts, leave on the heat for another 2 minutes then set aside and leave to cool completely.
On parchment paper, place a first disk of puff pastry. Spread the chestnut cream, leaving 2 centimeters of edge. Add the apple cubes and the chestnut pieces.
Brush the edge of the pie with water, cover with the second disc of puff pastry and press all around with a fork to seal the 2 pastry together.
Place a glass upside down in the center of the pie. From the edge of the glass which represents the center of the sun, you must make its rays, starting from the center, cut the pie into 4, 8 then 16 or more according to your desires.
Then, delicately make 2 twists on each spoke without breaking them. (If the dough is too soft, refrigerate for about 15 minutes).
Gently remove the glass without breaking the dough and brush everything with egg yolk.
