Bonui Chestnut Puff Pastry Pie

How to make it

1. 1

   Put the dry ingredients and the cold butter cut into cubes into a food processor and chop the butter with the pulse function. Add the cold water, pulse a few more times, then turn it out onto the work surface.

   · Every ingredient has to be very cold, and a room temperature of 23℃ or below is recommended.

2. 2

   Gather it into a square with a scraper and your hands, then rest it in the refrigerator for 30 minutes.

   · If you are short on time and the dough is cold enough, you can go straight into the 3-fold without resting it.

3. 3

   Dust generously with flour, roll it into a long rectangle, brush the flour off the inside, and fold it into 3. Rotate it 90° and repeat the rolling, doing 3 letter folds of 3 layers each in total.

4. 4

   Rest it in the refrigerator for another 30 minutes, roll it into a large rectangle 46cm by 35cm and 3mm thick, firm it in the freezer for 10 to 20 minutes, and cut it into 12 squares of 11cm. Rest it in the refrigerator again for 20 minutes.

5. 5

   Loosen 20 g of room-temperature chestnut paste with 1.5 g of rum, then add 17 g of room-temperature butter and mix it with a hand mixer. Mix in 12 g of powdered sugar, add 15 g of room-temperature egg in several additions, and finish by mixing in 17 g of almond flour.

   · Add the eggs a little at a time so the mixture does not split.

6. 6

   Place 20g of the chestnut cream and a bonui chestnut on each cut square of pastry, brush the edges with egg wash, and fold all four sides in.

   · If the bonui chestnuts are small, cut the pastry smaller or put 1.5 of them in each one.

7. 7

   Brush egg wash over the tops and bake them in a 350°F (180°C) oven for 35 minutes.

   · Bake them until they are properly golden rather than pale — they come out crisper and taste better.

8. 8

   Mix 1.4 oz of powdered sugar, 6 g of milk, and 1.5 g of rum, and drizzle it over the baked pies.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the room is too warm the dough turns slack and sticky, and the layers never separate.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.