Napoleon with chestnut cream and pears

Preheat the oven to 180°C (350°F). 
Dust a work surface with flour and roll the flaky pastry dough to a thickness of 3 mm (1 inch). Cut 12 pastry rectangles roughly 15 cm (5 inches) long.  

Place them on a baking sheet lined with parchment paper. Place a second sheet of parchment paper on the pastry rectangles and a second baking sheet. Bake everything for 10 minutes.  
Remove from the oven and leave the flaky pastry to cool on a grid.  

Peel the pears. Cut the pear and 6 candied chestnuts into small cubes. Set aside.  
Prepare the chestnut cream. Place the cream, mascarpone and chestnut cream in a mixing bowl. All the ingredients should be cold. Whisk briskly with an electric whisk to a whipped consistency. Place the cream in a piping bag with a round nozzle.  

Pipe 6 large cream balls on 5 flaky pastry bases. Scatter diced pear and candied chestnut between the cream balls. Top with a second flaky pastry rectangle and repeat. Finally, place the last pastry rectangle on top.  

Decorate the napoleons with a dot of cream and a candied chestnut. Bon appétit!