These days after Christmas are quiet and there always seems to be another scrap of wrapping paper to tidy away. Little preparations for New Year's Eve are on my to-do list - like these petite champagne cream shots. They can be made ahead and are the perfect size for sampling without breaking any newly made resolutions (if such things apply).
You may remember this recipe from my Sparkling Champagne Cupcake recipe. It's the pastry cream portion that I developed for the filling. It's so good that I always have a spoonful or two straight from the saucepan! It has a custard-like consistency and it's full of champagne flavor. I almost always use this sparkling wine, but I encourage you to experiment with your favorite brand of bubbly.
I used mini parfait glasses
Champagne Chantilly Shooters
Yield: 6 servings -I used six tall 2.5 oz. parfait glasses for this recipe.
Sugar-rim the glasses:
Gold large crystal sugar or other large crystal sugar
Corn syrup or piping gel
- Pour a little corn syrup or piping gel into a small shallow dish. Pour large crystal sugar into another shallow dish.
- Lightly dip the rims of the glasses into the corn syrup and then into the sugar. Let sugar rimmed glasses stand at room temperature while the other elements are prepared.
Champagne Pastry Cream:
1/2 cup heavy cream, divided
1/2 cup champagne or prosecco
2 tbsp. cornstarch
5 tbsp. granulated sugar
1 whole egg
2 egg yolks
2 tbsp. unsalted butter
1 tsp. vanilla
1/2 cup champagne or prosecco
2 tbsp. cornstarch
5 tbsp. granulated sugar
1 whole egg
2 egg yolks
2 tbsp. unsalted butter
1 tsp. vanilla
- In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream, set aside. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; heat until the mixture just starts to bubble - don’t let it boil or most of the champagne flavor will cook out. Remove from heat.
- Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla. Divide evenly among the 6 sugar-rimmed parfait glasses. Refrigerate until firm.
1/2 cup heavy whipping cream
2 tbsp. granulated sugar
1/2 tsp. vanilla
- In a medium bowl, beat heavy cream with an electric hand mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form; add vanilla and beat again.
- Transfer mixture to a piping bag fitted with a large star decorator tip. Pipe whipped into each glass of pastry cream. Garnish with more sugar or decorative picks.
Oh these are lovely! :-) Thanks for sharing!
ReplyDeleteAs much as I love your recipes, sometimes I just visit your site for the pictures alone. So pretty!
ReplyDeleteWonderful! Perfect for the 31st.
ReplyDeleteCheers,
Rosa
So gorgeous and festive! And I'm sure they taste amazing too.
ReplyDeleteahh these are just amazing! not sure i'd want to drink them because they're SO DAMN CUTE.
ReplyDeleteYour creativity knows no end. These are the best!
ReplyDeleteHi Heather, you never cease to amaze me! :) Wishing you a very Happy New Year! :) - Aikko
ReplyDeleteStunning as usual! This is such an elegant and fun idea for New Years!
ReplyDeleteThese are both cute and beautiful at the same time.
ReplyDeleteHappy New Year!
These are so pretty! What a beautifully elegant idea for New Year's Eve.
ReplyDeleteA magical and elegant dessert for New Years.
ReplyDeleteAbsolutely stunning. I would love to be given one of these for dessert at a dinner party.
ReplyDeleteThese are stunning! Almost too pretty to consume! almost!
ReplyDeleteSo pretty! These are so perfect for the New Year celebration.
ReplyDeleteI just made these -- delicious, and simple! Thank you so much!
ReplyDeleteYou know how I like sparkly things :) Happy New Year, Heather! I can't wait to see where 2013 take you!
ReplyDeleteMy goodness...I wish I saw these before New Year's Eve!!! These are beautiful and look like they taste amazing...Putting this away for next year. Thanks and happy new year!
ReplyDeleteDear Heather,
ReplyDeleteI have nominated your delicious blog for the Super Sweet Blogging Award!
Congratulations!
Please pick up your badge and information on how to pass the torch and pay it forward at:
http://sinsationscakes.wordpress.com/
Happy New Year!
Radhika
Wow they look very pretty. I wish I found your website earlier
ReplyDeleteBeautiful, waw i'm fan !
ReplyDeleteBeautiful and delicious! Can these be made in advance? If so, how far in advance? Sadly I have a funeral to attend the same day as a BIG Christmas party. So I would like to make 3 batches of them the evening before. Any advice?! Thank you!
ReplyDeleteSorry for your loss. I'd like to know this too?
ReplyDeleteHi Anony! Tori had sent an email, and I responded to her there. But - YES! These can absolutely be made ahead of time. They taste best chilled and they should be stored in the refrigerator.
DeleteI was considering making for a bridal shower and would like to incorpirate some fruit. Do you think raspberries would pair well?
ReplyDeleteHi, Heather!
ReplyDeleteThese are so adorable and look so yummy! What are the stars made of? Are they edible?
Hi Barb! I believe they were gum paste stars covered with gold crystal sugar.
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