Puff pastry with chestnut cream and almond cream.

Almond chestnut cream: Melt your butter, then blanch the egg with the sugar, then add the almond powder and the melted butter. Mix everything together.

Add the chestnut cream and the splash of chestnut liqueur. Mix again and set aside.

Preheat your oven to 200°C.

Roll out your sheets of puff pastry. Cut out two shapes resembling a chestnut using a template. The length is 24 cm, just like the width. Brush the edges with a little water for a width of 3 cm.

Fill the center with chestnut cream, then sprinkle with pieces of glazed chestnuts. Cover with the second layer of dough (I made it a little larger so that it could be placed over the filling and the edges could be sealed more easily by pressing down without squashing).

Refrigerate for 2 hours. Place a baking sheet on the dough and flip it completely. This will give you something more even.

Brush with an egg yolk mixed with a hint of brown food coloring (except on the "top" of the chestnut). Set aside in the refrigerator for 20 minutes.

Brush again with egg. Create swirls that follow the shape of the chestnut on the dough with the tip of a knife.

Bake for 25 minutes in a preheated oven at 200°C.