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Chestnut and pear millefeuille

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For the millefeuilles

  • 500g/1lb 2oz all-butter puff pastry, rolled out onto a lightly dusted work surface to a thickness of 3mm, cut into 12 rectangles 16cm x 8cm/6in x 3in
  • 2 small pears, peeled, cores removed, cut into thin slices lengthways
  • 3 tbsp icing sugar, plus extra for dusting
  • 110ml/4fl oz double cream
  • 1 tbsp dark rum
  • 250g/9oz canned sweetened chestnut purée
  • 110g/4oz cooked chestnuts, finely chopped

For the caramel

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