Liqueur spikes with homemade biscuits and simple chocolate cream

Last Updated on March 23, 2024

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ingredients

Crackers

1 pk egg (L) 1 pinch salt 30 g granulated sugar 1 KL oil 20 g plain flour 5 g cornstarch

Chocolate cream

200 g chocolate 120 ml whipping cream 2 tbsp rum

Liqueur filling

200 ml whipping cream 200 ml eggnog thinner chocolate coating for dipping (optional)

step

A popular liqueur dessert. Really anyone can make them this way.

1.

Cupcakes: Crack the egg, separate the white from the yolk, and beat the white first with a pinch of salt until creamy, then add the sugar and beat stiff glossy snow.

2.

Then beat the egg yolk and oil into the snow, followed by the sifted flour and starch.

3.

Pour the hot dough onto a small baking tray lined with baking paper and immediately after baking until pink, cut out biscuits with a round cookie cutter (3-4 cm in diameter). Or layer the dough in a pastry bag and use the tip of the pastry bag to pipe the round biscuits onto the baking sheet lined with baking paper and then bake them. In both cases, bake at 180°C for about 10 minutes

4.

Chocolate cream: melt the chocolate over a water bath in a bowl. Remove the bowl from the bath and stir the cream and rum into the chocolate.

5.

Close the pastry bag with a pointed tip, place in a tall bowl (folded tip down) and fill with the chocolate cream. Place the cream in the refrigerator for about 20 minutes.

6.

Later, when the cream is stiff enough, slowly drizzle the tops of the biscuits about 6 cm high. If any don’t turn out calmly wipe the cream aside in a bowl and use it again, after it has set in a pastry bag in the cold for a while.

7.

Prepare a tray in the fridge, on which you place the hearty spikes one at a time. Only then do we start to spray the next one.

8.

Liquor filling: Whip the chilled cream into whipped cream and stir in the eggnog. Done!

9.

Then fill the stiffened skewers with the filling using a measuring cup with a pouring spout.

10.

Then cap the spikes with the remaining chocolate cream using a decorating tip and pastry bag.

11.

Place back in the fridge to set well and later you can dip the spikes (you don’t have to) in the thin chocolate icing.

12.

Good taste!