CHAMPAGNE CREAM CHOUX PASTRIES — ELEGANT DESSERTS FOR SPECIAL OCCASIONS

Celebrate love, New Year’s Eve, or any festive event with these delicate choux pastries filled with a luxurious champagne cream. The light, airy choux shells pair beautifully with a silky vanilla custard enriched with sparkling wine, creating an indulgent treat perfect alongside a glass of champagne. Optional chocolate glaze adds an extra touch of decadence.

🕒 Prep Time: 30 min

🍳 Cook Time: 30 min
🍽️ Yields: About 27 pieces

Ingredients

For the Choux Pastry:

120 ml milk
100 ml water
125 g unsalted butter
A pinch of salt
1 tbsp sugar
150 g all-purpose flour
4 eggs

For the Champagne Cream Filling:

250 ml champagne (or sparkling wine, prosecco, cava)
250 ml heavy cream (35% fat)
110 g sugar
4 egg yolks
40 g cornstarch
1 tsp vanilla extract

For the Chocolate Glaze (optional):

100 g milk chocolate, chopped
25 ml milk
25 ml heavy cream

Instructions

1. Prepare the Champagne Cream

Prepare the cream just like a vanilla custard, substituting the milk with a mixture of champagne and heavy cream.
Whisk egg yolks, sugar, and cornstarch until smooth.
Heat the champagne and cream until warm, then gradually add to the yolk mixture, stirring continuously.
Return the mixture to the stove and cook over medium heat until thickened.
Remove from heat and stir in vanilla extract.
Cool completely before using.

2. Make the Chocolate Glaze (if using)

Combine milk, heavy cream, and chopped chocolate in a heatproof bowl.
Place over simmering water (double boiler) and stir until chocolate melts and mixture is smooth.
Let cool to room temperature.

3. Prepare the Choux Pastry

In a saucepan over low heat, bring milk, water, butter, salt, and sugar to a boil.
Remove from heat and add all flour at once. Stir vigorously until dough pulls away from the pan and forms a ball.
Let dough cool completely.
Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
Transfer dough to a piping bag fitted with a round tip (about 1.5 cm diameter).

4. Shape and Bake Choux

Line baking trays with parchment paper.
Pipe small mounds of dough onto trays.
Wet your finger and gently flatten the peaks of each mound.
Bake at 200°C (390°F) for 10 minutes, then reduce temperature to 180°C (355°F) and bake for an additional 20 minutes without opening the oven door.
Cool completely on wire racks.

5. Fill and Finish

Fill a piping bag fitted with a thin round tip with chilled champagne cream.
Inject cream into each choux puff by inserting the tip into the side or bottom.
Dip the tops into the chocolate glaze or dust lightly with vanilla powdered sugar for a classic finish.

💡 Tips

Ensure the dough cools before adding eggs to prevent scrambling.
Don’t open the oven door during baking to maintain puffiness.
Use quality champagne or sparkling wine for best flavor in the cream.
Glaze or powdered sugar topping is optional but adds elegance.
Refrigerate filled choux and consume within 1–2 days for freshness.

🎉 Perfect For

Valentine’s Day and romantic celebrations
New Year’s Eve parties
Elegant dessert tables and festive occasions
Pairing with champagne or sparkling wine

📝 Final Thoughts

These Champagne Cream Choux Pastries blend the light, airy texture of classic French pâte à choux with a sophisticated, sparkling wine-infused custard. Their delicate sweetness and elegant presentation make them an unforgettable highlight for any special celebration.