Champagne Chantilly Shooters Recipe

These creamy custards can be made with your favorite brand of bubbly. Gold sanding sugar can be found at most craft stores in the baking supply aisle.
Champagne Chantilly Shooters

Champagne Chantilly Shooters

By: Heather Baird

Yield: Serves 6

Ingredients

For the Sugar-Rimmed Glasses:

Gold large-crystal sugar or other large-crystal sugar
Corn syrup or piping gel

For the Champagne Pastry Cream:

1/2 cup heavy cream, divided
1/2 cup champagne or Prosecco
2 tablespoons cornstarch
5 tablespoons granulated sugar
1 whole egg
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla

For the Chantilly:

1/2 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla

Directions

For the Sugar-Rimmed Glasses:

1. Pour a little corn syrup or piping gel into a small shallow dish. Pour large-crystal sugar into another shallow dish.

2. 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 (Image 1).

For the Champagne Pastry Cream:

1. In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream, set aside.

2. 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.

3. 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.

4. 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.

5. Remove from heat and beat in the butter and vanilla.

6. Divide evenly among the 6 sugar-rimmed parfait glasses. Refrigerate until firm.

For the Chantilly:

1. 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.

2. Transfer mixture to a piping bag fitted with a large star decorator tip. Pipe whipped topping into each glass of pastry cream. Garnish with more sugar or decorative picks (Image 2).

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