For the Patriziastangerl, beat egg whites and powdered sugar until stiff and fold in hazelnuts. Use a piping bag to pipe small sticks onto baking paper and bake at 160 °C for about 10 minutes.
For the cream, bring the whipped cream and chocolate to the boil and chill overnight – whip briefly and pipe onto sticks.
Decorate the Stangerl with chocolate icing and store in a cool place.
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