EN Liqueur Spires
Ingredients for the shortcrust base:
| Quantity | Ingredient |
| 100 g | flour |
| 50 g | butter |
| 50 g | sugar |
| 1 | egg yolk |
| 1 tsp | vanilla sugar |
| 1 tsp | baking powder |
Ingredients for the mixture:
| Quantity | Ingredient |
| 200 g | sponge fingers |
| 125 g | icing sugar |
| 100 g | butter |
| 1 | egg white |
| 2–3 tsp | cocoa |
| 2–3 tsp | rum |
| 2–3 tsp | condensed milk |
Ingredients for the cream filling:
| Quantity | Ingredient |
| 75 g | butter |
| 1 | egg yolk |
| 2–3 tbsp | icing sugar |
| 2–3 tbsp | rum or liqueur |
| a pinch of | vanilla pulp or vanilla sugar |
Preparation
Working time: approx. 50–60 min. Baking time: approx. 10-12 min.
Preparing the shortcrust base:
Mix together all ingredients into a smooth dough, wrap it in film and leave it to chill for at least 1 hour. Then roll out the dough so it is approx. 3 mm thick and cut out into circles (ø 3.5–4.0 cm). Bake in the oven for approx. 10 –12 min. at 180 °C (fan-assisted oven 160 °C).
Preparing the mixture:
Finely crumble the sponge fingers and mix with the other ingredients, chill and handle when cool.
Preparing the cream filling:
Stir together all ingredients into a cream.
Assembling the liqueur spires:
Make 2–3 cm-large balls from the mixture, form a slight tip and roll in granulated sugar. Then take the balls and press them into the wooden mould (already dusted with icing sugar). Make a hollow in the mixture by pressing into the bottom side of mould. Fill the hollow with cream using a piping bag. Seal the whole thing with a shortcrust base and carefully tap it out of the mould.
