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FOR CHESTNUT CREAM
Beat with the whisk, the butter until gets creamy.

Add the mashed chestnuts and chestnut cream and continue beating until incorporated with butter.

Add whiskey to the chestnut cream and mix.

Use the mixer to make the fresh cream into whipped cream and incorporate the chestnut cream, stirring gently with a silicon spatula.

Let the cream in the refrigerator until you need to use it.

FOR CARAMELIZED FILLO PASTRIES
Unfold the crust fillo pastries ZIMI PSACHNON on a flat surface.

Grease with butter using a brush and sprinkle everywhere with enough sugar.

Cover with a second fillo pastry, grease it with butter using a brush and sprinkle it everywhere with enough sugar, as well.

With a sharp knife, cut from the wide side in three equal parts.

Cut from the narrow side into 4 equal parts.

Transfer the rectangle fillo pastries on baking sheet lined with greaseproof paper and bake in preheated oven for 25 minutes.

Repeat the process with the remaining fillo pastries.

Let the fillo pastries on a rack to cool.

FITTING
Put the chestnut cream in pastry bag.

Place on 6 dishes a caramelised double crust fillo pastry.

With chestnut cream make thick lines and scatter a few berries.

Cover with a second fillo pastry, chestnut cream and berries.

Cover with another fillo pastry and make small rosettes of the cream.

SERVING SUGGESTION
Garnish with a few red berries and a few broken, caramelized leaves and serve immediately.