Ingredients

• 500g/1lb 2oz all-butter puff pastry
• rolled out onto a lightly dusted work surface to a thickness of 3mm
• cut into 12 rectangles 16cm x 8cm/6in x 3in
• 2 small pears
• peeled
• cores removed
• cut into thin slices lengthways
• 3 tbsp icing sugar
• plus extra for dusting
• 110ml/4fl oz double cream
• 1 tbsp dark rum
• 250g/9oz canned sweetened chestnut purée
• 110g/4oz cooked chestnuts
• finely chopped
• 200g/7oz caster sugar
• 400ml/14fl oz double cream

Directions

• Preheat the oven to 190C/375F/Gas 5.
• For the millefeuilles
• place the puff pastry rectangles onto a baking sheet and place another baking sheet on top (this is to to keep the puff pastry flat as it cooks). Transfer to the oven and bake for 10-15 minutes
• or until the pastry has risen and is golden-brown. Remove from the oven
• remove the uppermost baking tray and set aside to cool.
• Sprinkle two and a half tablespoons of the icing sugar onto a plate. Dredge the pear slices in the icing sugar. Heat a griddle pan over a medium heat until hot
• then cook the sugared pear slices for 1-2 minutes on each side
• or until golden-brown griddle marks appear on the pears. (You may need to do this in batches.)
• Place the double cream
• rum and the remaining half tablespoon of icing sugar into a bowl and whisk until firm peaks form when the whisk is removed.
• Whisk in the chestnut purée
• then fold in the chopped chestnuts.
• For the caramel
• gently heat the sugar in a non-stick pan until the sugar is dissolved and has caramelised. Continue to cook for 4-5 minutes
• or until the mixture is dark golden-brown. Remove from the heat and whisk in half of the double cream.
• In a separate bowl
• whisk the remaining double cream until firm peaks form when the whisk is removed.
• Pour the caramel mixture onto the whipped cream and fold together.
• To assemble the millefeuilles
• spread a thin layer of chestnut cream onto four of the puff pastry rectangles. Top each with a few pear slices.
• Place another piece of puff pastry on top of each millefeuille. Spread another layer of chestnut cream onto the puff pastry
• then top with a few more slices of pear. Finish each millefeuille with a third puff pastry rectangle. Dust with icing sugar.
• To serve
• spoon the caramel cream sauce into the centre of four serving plates and place one millefeuille into the centre of each plate.