Folding the dough triangles sounds more complicated. Than it actually is chop cooking chocolate into small pieces and melt in a warm water bath. Set aside. Coarsely chop the chestnuts. Place powdered sugar, whipped cream, chestnuts, cocoa powder, cornstarch, orange liqueur and orange zest in a large bowl and blend with a hand blender. Fold in cooking chocolate. Spread amount until smooth and cover to cool.
Place flour, salt, 180 ml water, oil and eggs in a suitable bowl and knead with the dough hook of the mixer on the lowest speed until smooth. On a lightly floured surface form and knead again. Divide into 4 portions on top and shape into balls. Wrap each ball in plastic wrap and refrigerate for at least half an hour.
Shape the chestnut filling into 16 balls and chill again.
Roll out 1 portion of the dough on a floured work surface into a rectangle 42×42 cm in size, making sure there are no holes.
Straighten the edges with the pastry wheel and brush the dough sheet with egg white.
Cut the dough into strips of 40 x 10 cm. Place 1 ball each as a filling 4- 5 cm from the edge of the dough of the narrow side of a strip in the center. Fold one corner of the dough strip over the filling so that the thin side comes to rest on the long edge. Then fold the resulting tip upwards so that it comes to rest on the long side again. Continue the whole strip of dough like this
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