::: champagne cream puffs :::

I am craving these today. CHAMPAGNE filled cream puffs.

My obsession with champagne is deep. As you may have seen here.

I’d really love an excuse to make these again.  I first made these little gems for our New Year’s party, and they were gone faster than any of the food.

They are literally to die for.

I mean really….champagne pastry cream!? I guess I should apologizing for holding out on you guys until now.


Champagne Cream Puffs

recipe adapted from The Craving Chronicles

Recipe makes about 45 cream puffs


  • 1 batch of Champagne Pastry Cream, below
  • 1 batch of Pate a Choux Puffs, below
  • 1 batch of Chocolate Glaze, below
  • metal decorating tip with a wide opening- {I just used a large ziplock with the corner snipped off}

Prepare the pastry cream first. Chill for at least 2 hours or up to overnight.

Pate a choux puffs can be prepared several hours before serving, or prepared ahead of time and stored in the freezer. If using immediately, let the puffs sit at room temperature. If frozen, thaw puffs at room temperature, then rewarm in a 350°F oven until warm and crisped.

Prepare the chocolate glaze an hour or so before assembly to allow time to firm up.

When ready to assemble the puffs, cut a small X in the side of each puff about halfway between the top and bottom. (You can do this in the same place you poked to release steam.) Fill a pastry bag fitted with wide-opening decorating tip with the champagne pastry cream. Insert tip into the X in the side of each puff and gently fill with pastry cream.

Once filled, dip the top of each cream puff in the chocolate ganache and set on a rack to firm up.

Serve within a few hours, or if necessary refrigerate overnight.

Champagne Pastry Cream

Adapted from Sprinkle Bakes

Resist the temptation to replace part of the heavy cream with milk. The acidity of the champagne will curdle the milk.


  • 1/4 cup cornstarch
  • 1 cup heavy cream, divided
  • 1 cup champagne or prosecco
  • 1/2 cup + 2 tablespoons granulated sugar
  • 2 whole large eggs
  • 4 large egg yolks
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

In a large bowl, whisk together cornstarch and 1/2 cup of heavy cream. Set aside.

In a saucepan, combine remaining 1/2 cup of heavy cream, champagne or prosecco, and sugar. Bring to a boil, stirring to dissolve sugar, then remove from heat.

Beat the eggs and egg yolks into the cornstarch mixture. While whisking constantly, slowly pour about 1/4 cup of the hot heavy cream mixture into the cornstarch mixture to temper the eggs. Return the rest of the heavy cream mixture to heat and return to a boil. Pour the cornstarch mixture into the pot, whisking constantly until the pastry cream reaches a pudding-like consistency. Remove from heat. Stir in butter and vanilla extract.

Pour pastry through a fine mesh sieve into a large bowl to remove any lumps. Cover and chill for at least 2 hours.

Pate A Choux Puffs

Adapted from Ready for Dessert by David Lebovitz
Makes about 45 small puffs


  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Preheat oven to 425°F. Line two baking sheets with parchment paper or Silpat mats.

Bring water, butter, sugar and salt to a boil in a medium sauce pan over medium heat, stirring occasionally. As soon as the butter has melted and the mixture boils, using a spatula, stir in the flour all at once until a thick paste forms and pulls away from the sides of the pan. Remove from heat. Cool for 2 minutes, stirring occasionally.

Briskly beat the eggs in one at a time with a spatula, making sure each egg is fully incorporated before adding the next, until dough is smooth and shiny.

Fill a large zip-top food storage bag (or pastry bag) with the dough. Snip 1/2 inch off the bag tip and pipe small mounds of dough about as wide as a quarter and 1 inch high (about 1 inch apart) on the prepared baking sheets. You should get 20-24 (5 or 6 rows of 4) per baking sheet.

Bake one sheet at a time at 425°F for 15 minutes, then lower oven temperature to 375°F. Continue baking for another 10-15 minutes, or until puffs are golden brown on top and sides. Turn off oven and let puffs sit in the oven for 5 minutes. Remove from oven and poke each puff on the side with a paring knife to release steam. Cool completely on a wire rack.

Use puffs the same day they are baked, or freeze them in a zip-top freezer bag for up to a month.

Chocolate Glaze


  • 4 tablespoons heavy cream
  • 2 tablespoons milk
  • 4 ounces bittersweet (dark) chocolate, finely chopped
  • 1/2 cup confectioners’ sugar, sifted

Combine heavy cream, milk and chopped chocolate in a bowl and microwave on high for 30 seconds. Stir well. Continue microwaving in 10 second intervals, stirring in between, until chocolate is melted and mixture is smooth. Stir in confectioners’ sugar. Set aside to rest until spreadable but not runny. Throw it in the fridge for a little while if you are short on time.


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::: keelymarie :::