Viking Cruise Recipe: Shortbread Cookies With Champagne Pastry Cream
Shortbread cookies topped with Champagne Pastry Cream.
Servings: 6 servings
Calories: 138kcal
Ingredients
- 6 Shortbread cookies rectangular, about 4" long
- 6 strawberries, sliced thinly I substituted cherry slices
- crushed pistachios, additional crushed cookies crumbs for garnish I substituted ground almonds, cookie crumbs, fruit and a square of chocolate for garnishes.
Basic Pastry Cream
- ¾ cup milk divided ½ + ¼ cup
- 2 large egg yolks
- ¼ cup sugar divided 2 tablespoon + 2 Tbsps
- 5 teaspoon cornstarch
- ½ teaspoon vanilla extract
Champagne Pastry Cream
- ¾ cup Basic Pastry Cream you will have some left over to reserve for another use.
- 2 ½ tsps Sparkling wine
- 2 ½ tsps Kirsch liqueur or liqueur of you choice. I used juice from Drunken Cherries.
- 1 teaspoon fresh lemon juice
Instructions
Basic Pastry Cream
- Whisk ¼ cup milk, the egg yolks, 2 Tbsps sugar and the cornstarch in a medium bowl. Whisk vigorously to combine without lumps.
- Mix ½ cup milk, 2 Tbsps sugar and vanilla in a small saucepan and heat over medium heat to a simmer without stirring. Remove from heat and whisk vigorously to combine.
- Slowly pour hot mixture into the cold mixture, whisking constantly. Return mixture to the saucepan and heat. Whisk constantly until mixture bubbles and thickens. This only takes a couple of minutes.
- Remove from the heat, continue whisking until it is smooth and pudding consistency. Transfer to a bowl, cover surface of the pudding with plastic wrap and refrigerate until well chilled, about 4 hours.
- Pastry cream can be made a few days ahead if kept covered and refrigerated.
Champagne Pastry Cream
- Combine all ingredients and transfer to a piping bag.
Assembly
- Place a cookie on each of 6 serving plates. Pipe a line of the Champagne Pastry Cream on top, the length of the cookie. Position fruit slices on top of the Champagne Pastry Cream.
- Pipe 2 more lines of Champagne Pastry Cream on the plate beside the cookie. Garnish with topppings of your choice. I used ground almonds, shortbread cookie crumbs and a square of chocolate.
Notes
Note 1: If you have pastry cream and cookies left over. You can plan to assemble extra cookies or serve as a small pudding portion sprinkled with crushed cookies and fruit.
Nutrition
Calories: 138kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 69mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 141IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg