John Myers
Eggnog Cream Swans
The perfect eggnog cream swans recipe with a picture and simple step-by-step instructions.
- 0,125 l Milk
- 1 pinch Salt
- 1 pinch Nutmeg
- 100 g Butter
- 200 g Flour
- 4 Eggs
For the egg liqueur cream
- 600 g Cream
- 2 packet Vanilla sugar
- 2 packet Cream stiffener
- 175 ml Advocaat
- Powdered sugar
- Bring the milk, salt, nutmeg and butter to the boil. Add all of the flour and stir until you get a lump. Then put the mixture in a mixing bowl and stir in the eggs one by one (but be careful, this goes into your arms 🙂
- Preheat the oven to 200 ° C and with forced air to 175 ° C. Pour the dough into a piping bag and squirt the question mark without dots and circles onto a baking sheet lined with baking paper. Then bake in the oven for about 18 minutes.
- After baking, cut open the circles. Cut the lid in the middle again and you have 2 wings.
- Beat the cream with the vanilla sugar and cream stiffener until stiff and then fold in the egg liqueur. Squirt the mixture with the piping bag onto the lower part, the question marks, i.e. neck and head, and put the wings on top and sprinkle with powdered sugar.
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