Chestnut Velouté, Bacon Cream and Toasted Hazelnuts

Peel and thinly slice the shallots. Dice the bacon. Melt a pat of butter in a saucepan and sauté the shallots with the bacon until they are golden, almost caramelized. Add the 34 fl oz of heavy cream and bring to the boil. Reduce the flame and leave to infuse with the pan lid on for 15 minutes. Filter this cream and leave to cool. Then refrigerate for at least one hour. Place a mixing bowl and the whisk attachments of your whisk in the freezer. 

Slice the chestnuts. Peel and slice the onion. Sauté the onion slices in a casserole dish with the remaining butter. Add the 17 fl oz of heavy cream and the milk. Cook everything for 20 minutes. Mix, then add more milk if necessary to achieve the right consistency. Strain the mixture (this is optional but does give the velouté a more delicate consistency). Season with salt and pepper. Keep warm. 

Roughly crush the nuts and toast them in a hot, dry pan until the pieces are lovely and golden. Set them aside in a bowl. 

Just before serving, take the mixing bowl and whisk attachments out of the freezer. Pour the cream flavored with bacon into the bowl and whisk to a perfectly smooth, Chantilly texture. Divide the chestnut soup between 4 soup plates. Top them with a dollop of whipped bacon cream and sprinkle with toasted hazelnuts. Serve.