Shot glasses filled with champagne-infused pastry cream are the perfect petite size for ringing in the New Year. The glasses are rimmed with gold sugar for extra sparkle.
Gold large crystal sugar or other large crystal sugar
Corn syrup or piping gel
Champagne Pastry Cream
1/2cupheavy creamdivided
1/2cupchampagne or prosecco
2tbsp.cornstarch
5tbsp.granulated sugar
1whole egg
2egg yolks
2tbsp.unsalted butter
1tsp.vanilla
Chantilly
1/2cupheavy whipping cream
2tbsp.granulated sugar
1/2tsp.vanilla
Instructions
Sugar Rim
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
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.
Chantilly
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.
Keyword champagne buttercream, corn starch, egg yolks, heavy cream, prosecco