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).
