Coffee Chantilly dessert

A soft spoon dessert to serve at the end of a meal.
INGREDIENTS FOR 8 SMALL GLASSES
1 batch coffee pastry cream (see blog recipe)
300 ml whipping cream
1 teaspoon ground coffee
Coffee beans
Puff pastry palmiers or biscuits of your choice
I make the pastry cream, following the blog recipe, and chill it thoroughly in the fridge.

I whip the cream in a very cold container; put it in the freezer beforehand.

I whip it fairly firmly. I did not add sugar, but for a sweeter result add a couple of tablespoons icing sugar while whipping.

First I stir a few spoonfuls of whipped cream vigorously into the pastry cream.

Then I gently fold in the remaining cream from top to bottom, reserving a few spoonfuls to decorate.

I divide the cream between small glasses.

I put the reserved whipped cream in a piping bag.

I decorate with a swirl of cream, a pinch of ground coffee and a few coffee beans.
I serve with crisp wafers.

I refrigerate until serving.