📖 Instructions

1. **Prepare the Choux Pastry:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat, ensuring the butter is fully melted.
2. **Incorporate the Flour:** Remove the saucepan from the heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. This step is CRUCIAL for a good choux pastry. Make sure there are no lumps!
3. **Cool the Dough Slightly:** Transfer the dough to a mixing bowl and let it cool for about 5 minutes. This prevents the eggs from cooking when you add them.
4. **Add the Eggs:** With a mixer on medium speed, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy, with a thick, pipeable consistency. It should slowly fall from the spoon in a 'V' shape. If it's too stiff, add a tiny bit of egg white.
5. **Pipe the Choux:** Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving some space between each mound. Alternatively, you can use two spoons to form the mounds.
6. **Bake the Choux:** Bake for 20-25 minutes, or until the puffs are golden brown and well-puffed. Do not open the oven door during baking, as this can cause the puffs to collapse! Once they are golden, turn off the oven and prop the door open slightly with a wooden spoon. Let the puffs cool completely in the oven to prevent them from deflating.
7. **Make the Champagne Ganache:** While the choux pastry is baking, prepare the ganache. In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the white chocolate and heavy cream. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the Champagne extract and a pinch of salt.
8. **Chill the Ganache:** Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache. Refrigerate for at least 2 hours, or until the ganache is firm enough to pipe. This step is important to ensure the ganache holds its shape when piped.
9. **Fill the Choux Pastry:** Once the choux pastry is cool, use a small knife or a skewer to poke a hole in the bottom of each puff. Transfer the chilled ganache to a piping bag fitted with a small star tip. Pipe the ganache into the puffs until they are filled. You can also use a small spoon to fill them if you don't have a piping bag.
10. **Dust with Powdered Sugar:** Before serving, dust the filled choux pastry with powdered sugar for an elegant finish.
11. **Serve and Enjoy:** Arrange the Bubbly Bliss Bites on a platter and serve immediately. These are best enjoyed fresh for the best texture and flavor. Cheers to your celebration!