Chestnut Pie like Pierre Herm�

fx

Wed, 9 Mar 2016 07:57:53 GMT

I know have chestnut trees around me, this is a great idea to do it from the chestnut you collected yourself!

Stacey

Sat, 28 Jul 2012 11:46:32 GMT

Hi,
I made this pie a couple of months ago using Chestnuts from my own Chestnut tree, it was delicious! We didnt have Chestnut spread so just made extra Chestnut pur�e and it worked out just as well. Thanks for sharing this recipe

don siranni

Thu, 18 Nov 2010 20:08:41 GMT

Francois,I"m getting ready to try this again this year,but,like several other comments" I"m confused about the amount of sugar(s) in the filling.The error to me could actually be double the castor sugar-which I"m grinding myself in a common blendor.

tami

Tue, 21 Apr 2009 11:59:47 GMT

Hi,
I did not understand The amount of heavy cream.
does it need to be whipped?
Thank you very much
tami

Alex

Sat, 31 Jan 2009 12:10:05 GMT

Hi FX! Could you please answer Pat"s question about the proportion of the sugar that goes in the pan with the chestnuts and how much goes with the filling?

fx

Wed, 4 Jun 2008 15:28:03 GMT

Marcus, it"s a great recipe "tout court". If you are serious about baking I really recommend you buy a gram scale, all professional pastry chefs use it even in the US. There is no telling how much in volume these ingredients will take unless we both use the exact same ingredients. Flour and sugar can take really different volume with the same weight.

s.p.marcus

Fri, 30 May 2008 11:24:38 GMT

Great sounding recipe but I don"t have a scale so measuring in grams is out of the question. How about a cups/tsp./tbsp translation?

fx

Thu, 17 Jan 2008 03:51:50 GMT

Ana Gabriela for this recipe I recommend you bake the empty shell with some stones in it before adding the filling, or the bottom won"t bake (all the heat will be transferred to the filling). Good luck!

Ana Gabriela

Mon, 31 Dec 2007 09:16:35 GMT

Hi FX, always a big fan of your site, I"m going to try this recipe soon. I have tried a few pie crust recipes. I like to use a fine feuillet� like the ones found in Ginette Mathiot"s books (if you ever get a chance at looking up the 1932 edition, I"m sure you"d love the detail). Is there any preferred pie crust recipe you could suggest?

Fiona

Sun, 11 Nov 2007 18:47:48 GMT

Woo~~ I like this pie and will have a try~May I know the size of pie? 10"?Thanks~~by Fiona

agatha

Thu, 1 Nov 2007 11:15:51 GMT

Hi Francois, I did this dessert yesterday and I have to say, it IS delicious! A lot of work (compared to �other� pies) and it was hard to find the chestnut spread (I had to go to an imported specialty shop), but SOOO definitely worth it! Now I am going to my fifth recipe eh? :-)

Pat

Fri, 1 Jun 2007 02:20:37 GMT

What proportion of the sugar in the filling goes on the chestnuts in the pan and how much goes in the bowl with the rest of the filling ingredients?-Thanks

Jean

Thu, 29 Mar 2007 10:13:50 GMT

There is a brand called Bonne Maman that has chestnut spread. It"s really good says my friend from France.

fx

Wed, 7 Feb 2007 07:26:32 GMT

Any brand will do, but you need to make sure it is chestnut spread, made with chestnuts and sugar. Have a look at the picture to see what it looks like. If you can"t find it, do some other recipe instead. There are many fine recipes using Nutella too!

Swee

Wed, 7 Feb 2007 00:38:59 GMT

Mmm looks magnificent. One question though, what brand of chestnut spread did you use? Because I can only think of Nutella, which is a hazelnut spread.