Champagne Chantilly Shooters Recipe

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).