Champagne Cream

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

This light cream can be used as a filling for many pastries, often combined with fresh fruit. Instead of champagne you could also use espresso and you will end up with a mocha cream, which is also delicious.


  • 100 ml (approx. 3 fl oz/½ cup) thick cream
  • 150 ml (5 fl oz/ cup) champagne (more ordinary bubbles will also do)
  • 75 g ( oz/ cup) sugar
  • 3 egg yolks and 1 whole egg
  • 1 tbsp cornflour (cornstarch)
  • juice of ½ lemon


Beat the cream until stiff and set aside in the refrigerator. Beat the champagne, sugar, egg yolks, egg, cornflour and lemon juice with a mixer over a bain-marie into a firm white cream. Leave to briefly cool. Carefully fold in the whipped cream.