Preheat the oven to 300F. Lightly grease a baking sheet and sprinkle with water. Roll out the dough to a rectangle about 1/8-inch thick, just slightly larger than the baking sheet. Loosely roll up the dough on the rolling pin and then unroll it over the baking sheet. Trim the edges with a sharp knife. Prick the surface of the dough all over with a knife to prevent it from rising too much. Bake until golden brown and crisp, about 30 minutes. Allow to cool. Trim the edges of the pastry with a serrated knife. Cut lengthwise into 4 equal strips. Whip the heavy cream until it starts to thicken, add 1 cup of the chestnut purÄe, the confectioner╒s sugar, and lemon juice and continue whisking until the cream stiffens again, about 1 minute. Heat the marmalade in a double boiler over barely simmering water until it becomes runny, stirring occasionally. To assemble the napoleon, spread half the jam on one of the puff pastry strips. Spread 1/2 cup of the whipped cream mixture on the second puff pastry strip. Top with a third puff pastry strip and cover it with the remaining marmalade. Top with the last strip of puff pastry. Ice the napoleon with the remaining cream mixture, using a palette knife. Pipe rosettes with any remaining cream mixture and decorate with the candied chestnuts.
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1 1/2 lbs puff pastry
1 1/4 cups heavy cream
2 cups chestnut purÄe
2/3 cup bitter orange marmalade
1/2 cup confectioner╒s sugar
2 tbsp lemon juice
10-12 candied chestnuts or chestnuts preserved in syrup
