For the nut boats, quickly knead all ingredients, except for whipped cream and cream stiffener, into a dough, form into a ball and chill for 30 minutes.
Then line the boat molds about 5 mm thick with dough and bake at 180 degrees for about 10 – 12 minutes, so that the dough is golden brown. Remove the boats from the mold and let them cool.
In the meantime, whip the cream with cream stiffener and a little sugar if desired. With the help of a piping bag, pipe into the boats and decorate as desired.
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