I will not lie to you, it will take some time. But come on, who can't find some time for baking during an autumn weekend? It's the perfect program! I did simplify the recipe by using store-bought Chestnut Jam (Bonne Maman's Confiture de Marrons) because I couldn't find chestnut purée.
The recipe is available on the current edition of Kinfolk (Issue 14) or here.
It's so rewarding to see them come together and they taste heavenly! Have fun and have a great weekend!