Name: Iced liqueur peaks: A homemade version of a popular patisserie classic you'll love
Prep time: 150 min
Cook time: 150 min
Total time: 150 min
Yield: 14
Ingredients: 3 egg whites; 85 g granulated sugar; 3 egg yolks; 65 g plain flour; 9 g Zlatý Klas (cornstarch); 700 ml milk; 130 g granulated sugar; 10 packets of vanilla sugar; 100 g Zlatý Klas (cornstarch); 300 g butter; 300 g margarine (e.g. Hera); 40 g cocoa; 120 ml condensed milk; 120 ml egg liqueur; 200 g dark chocolate; 70 g coconut oil or vegetable fat

Preparation procedure

Whip the egg whites with the sugar to stiff peaks. Mix part of the meringue into the egg yolks, then pour them back into the rest and gently fold. Fold in the flour and Zlatý Klas (cornstarch). Using a piping bag, form circles on a baking sheet lined with parchment paper and bake for 15–17 minutes at 180 °C.
For the cream, boil the milk, sugar, vanilla sugar and Zlatý Klas (cornstarch) into a thick pudding. Let it cool. Then beat the butter and margarine and gradually beat in the cooled pudding, finally stir in the cocoa.
Cool the cream briefly and pipe tall peaks onto the baked sponge biscuits.
Fill the centers of the peaks with the mixture of condensed milk and egg liqueur. Seal with a layer of cream.
Put the peaks in the freezer for 1 hour, then dip them in the glaze made from melted chocolate and coconut oil. Let set in a cool place.

Total preparation time

2.5 hours (including cooling)

Number of servings

30–35 peaks depending on size

Conclusion

Homemade liqueur peaks look luxurious, but their preparation is much simpler than it may seem. They feature a pronounced chocolate taste, a delicate cream and a liqueur center that gives this dessert a unique character. An ideal option for those who want to surprise guests with traditional confectionery treats in homemade form.

Iced liqueur peaks: A homemade version of a popular patisserie classic you'll love recept

For 14 portions

Ingredients

Sponge biscuits (diameter approx. 4.5 cm):

Cream:

Liqueur filling:

Glaze:

Preparation procedure

Total preparation time

Number of servings

Conclusion

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