Cream Alpine - Individual French Pastry

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	Ingredient	Quantity
1.	Tulip Shells	6 - freshly made
2.	Chestnut Paste	3 ounces
3.	Soft Buttercream	2 ounces
4.	Whipped Whipping Cream	8 ounces
5.	Chocolate Curls	6

Process	Instructions
1. Prepare	Prepare the Chestnut paste by blending it smooth with the softened buttercream.
2. Whip	Using a chilled mixing bowl whip the whipping cream until it is very stiff. Fold the whipped cream into the Chestnut Cream.
3. Dispense	Using a pastry bag and a medium star tip divide the mouse into the six tulip shells.
4. Garnish	Garnish as desired, here I used a small curl of milk chocolate shavings, sticking up out of the mousse.
Additional Comments:

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