Aumônières à la Chantilly = Pancake Parcels with Chantilly

February is soon coming to an end but there is still time to savour pancakes. In fact, I have always thought that pancakes can be eaten at any time of year, not just on Shrove Tuesday.
However, if you are only going to eat pancakes once a year, try this very indulgent dessert which is easy to make.
The aumônières or pancake parcels are filled with crème Chantilly, crème de marrons ( sweet chestnut purée) and pieces of marrons glacés.

So, first make the pancakes, using a traditional method. Reserve them.

Then, prepare the crème Chantilly using:
250 ml Double fresh cream which has been kept in the freezer for 15 mns
25 g icing sugar

In a very cold mixing bowl, mix the cream with the sugar and whisk it with an electric whisk. Use a slow speed at first and increase the speed as the volume thickens. It is ready when it forms peaks.

No need to add vanilla in the Chantilly as the chestnut purée already contains some vanilla.

Place the Chantilly in the centre of a pancake, add the chestnut purée and a few pieces of marrons glacés, gather the edges of the pancake and thread wooden toothpicks to close it, making a parcel.
Sprinkle a little icing sugar on top and savour immediately with a glass of cold Sauternes.

Bon Appétit!

Tip: The key to success in making the Chantilly is a very cold temperature and at least 30% fat double cream. So, place your mixing bowl on a bed of icecubes and make sure your whisk is also very cold.