Home Cookbook Chestnut Pie
Chestnut Pie

Chestnut Pie

by Ünal Güler

70 grams of flour
65 grams of potato flour or starch
160 grams of granulated sugar
4 whole eggs
4 egg yolks
40 grams of margarine
1 coffee spoon of vanilla
260 grams of chestnuts
200 grams of granulated sugar
80 grams of water
220 grams of margarine
400 grams of sugar-free whipped cream
125 grams of granulated sugar
100 grams of water
Topped with:
200 grams of whipped cream
Fill a small saucepan halfway with water. Then let it boil, add the cut-up chestnuts and boil them for 5 minutes until the inner shells can be removed. Remove from the fire, pour the water and remove the inner shells. Put them back in the pot and add enough water to cover them. Put the pot back on the fire. Boil the chestnuts until they are very soft. Pour the water and mash the chestnuts. Put the mashed chestnuts back into the pot and add 1 coffee cup of water and 200 grams of granulated sugar. Let the sugar melt by placing the pot on the fire and stirring it over low heat. Leave it on low heat for 15 minutes until the chestnut puree turns into a thick slurry. Remove from heat and cool. On the other hand, put the softened margarine in a bowl and beat for 25 minutes until the oil turns white. Then add a full tablespoon of chestnut puree to this oil and mix it quickly with a wire. Rub the whole puree into the butter. Then add 100 grams of whipped cream to it. Mix well again and set aside. Then put 125 grams of granulated sugar and 100 grams of water in a container and bring it to a boil. Remove the syrup from the heat and let it cool. Meanwhile, prepare the dough. For this, put the eggs and egg yolks, granulated sugar, lemon zest or vanilla in a copper saucepan and beat with wire for 20 minutes until the eggs have the consistency of boza. When the eggs thicken, add the mixed flour and potato flour. Mix them together in a wooden spoon until they are all mixed together. Then add melted and cooled margarine to this dough and mix it again. Then pour the dough you have obtained into a greased or papered mold and bake in the oven for 40 minutes. After cooking, let it cool down. Cut the dough into three wheels in width by bringing the bottom side of the dough to the top. Then, take the first dough on the bottom and pour one-fourth of the syrup you prepared on top with a brush, then spread one-third of the chestnut cream you prepared on top, place the second dough on it, and apply half of the chestnut cream with half of the remaining syrup on the second dough. Put the last dough on it, after syruping the top of it with the remaining syrup, spread all the chestnut cream on the top and sides of this dough, making the dough invisible. Garnish and serve by spreading whipped cream on chestnut cream or by squeezing whipped cream in finger-thick cross shapes with a thick-mouth piping bag.

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