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10 Press the dough down lightly on the
baking sheet, then chill for about 15 minutes.
13 Slide the baking sheet back under the
pastry and bake for another 10 minutes.
16 Cut the trimmed sheet lengthwise into
3 equal strips. Allow to cool.
19 With a palette knife, spread half the cream
mixture evenly over one pastry strip.
11 Prick the dough all over with a fork. Cover
with parchment paper. Set a wire rack on top.12 Bake for 15–20 minutes. Remove from the
oven, grip the sheet and rack, invert the pastry.14 Remove from the oven and carefully slide
the pastry onto a cutting board.17 Pour the cream into a bowl and whip
until fairly firm.20 Sprinkle with half the chestnuts. Repeat to
make 2 layers and top with the last strip.15 While still warm, trim around the edges
with a large, sharp knife to neaten.18 Using a large metal spoon, fold the
whipped cream into the chilled pastry cream.21 Sift over confectioner’s sugar and divide into
portions with a serrated knife.