Ingredients

• FunCakes Sugar baking powder 
• FunCakes Baking Mix for Cookie & Pie Crust 500 g
• FunCakes Mix for pastry cream 150 gr
• FunCakes Almond paste
• FunCakes Glaze Topping Choco 375 g

Supplies

• FunCakes piping bags 30 cm pk/10
• Patisse Baking paper sheets 38x30 cm pk/20
• Patisse Garnish 7 cm
• Wilton Nozzle #1M Open Star

Step 1: Prepare the FunCakes Cookie & Pie Crust

Put 500 grams FunCakes mix for Cookie & Pie Crust together with 1 egg and 155 grams unsalted butter in a mixing bowl and mix with dough hooks to a crumbly dough. Knead it by hand into a ball, wrap in plastic wrap and place in the refrigerator for an hour.

Step 2: Bake the cookie & pie crust

Preheat the oven to 180°C (hot air oven 160°C). Knead the dough from the fridge again smoothly. Roll it out to a thickness of 8 mm on a floured work surface. Using rings, cut out slices of dough. Place these slices with the rings around them on a baking sheet lined with baking paper. Mix 250 grams of FunCakes almond paste with 1 egg and put it in a piping bag. Pipe little tufts of almond paste on the slices of dough. Bake the rondos for 20-25 minutes and then let them cool completely.

Step 3: Prepare the FunCakes mix for pastry cream

Put 150 grams of FunCakes mix for pastry cream together with 200 ml eggnog and 125 ml water in a bowl and mix to a smooth cream. Whip the cream together with 2 tablespoons of sugar baking powder and the sachet of whipped cream stiffener.

Step 4: Pipe rosettes

Put the pastry cream in a piping bag with nozzle 1M and pipe rosettes on the rondos. Also put the whipped cream in a piping bag with nozzle 1M and pipe on the yellow cream rosettes with an opening in the center.

Step 5: Adding eggnog and Choco Glaze

Spoon a small amount of eggnog into the center of the whipped cream rosettes. Heat a little FunCakes Glaze Topping Choco in the microwave for 5 seconds, put it in a piping bag, cut off a small tip and drizzle over the rondos. Enjoy your eggnog rondos!