Flødeboller - Cream Puffs

Flødeboller (Cream Puffs) are classic Danish treats. When I grew up, it were the go to treat we handed out in school at our birthdays. But it were there store bought kind,

The past 15-20 years flødeboller began to be popular again, and now in a Gourmet version with a marzipan base. An along side came the possibility to make the at home. Here is my version of Flødeboller.

Ingredients:

Makes 18-20.

Base:

• 200 g marzipan/almond paste with about 63% almonds

Filling:

• 250 g  sugar 

• 110 g glucose syrup

• 75 ml water

• 150 g pasteurized egg whites 

• 3 tablespoons sugar

• ½ teaspoon vanilla bean paste

Chocolate coating:

• 200-250 g dark chocolate, a good one I used Valrhona

• 30 g cocoa butter

Directions:

Preheat the oven to 350℉ (180℃).

Cut the marzipan log into 20 slices. Place them on a baking sheet lined with parchment paper. Bake the marzipan for 5-7 minutes until they are golden brown, let them cool completely.

Filling:

When making meringue it is very important that there are no fat residue on your bowl and whisk, otherwise the egg whites won't get fluffy.

Whisk the egg whites until they just turn fluffy, add the 3 tablespoons of sugar and whisk until stiff peaks. Meanwhile heat sugar, syrup and water in a saucepan. Bring it to a boil and keep it simmering until it reaches 243℃ (117℃). this will take a while.

Pour the scolding hot syrup into the egg whites while whisking. The meringue becomes pretty warm, but keep whisking for 12 minutes, until the meringue is room temperature. Mix in the vanilla bean paste.

Add the meringue to a piping bag with a plain round tip. Pipe the meringue in a high peak.

Let the flødeboller sit on the kitchen counter for at least an hour to dry out the surface. This makes it so much easier to cover in chocolate.

Temper the chocolate.

Pour the Chocolate into a glass or cup, large enough to dip the flødebolle top into. Dip the flødebolle into the chocolate, all the way, just reaching the cookie bottom. Raise the flødebolle just over the surface of the Chocolate, and let some of the excess chocolate run off for a few seconds. Place the flødeboller on a piece of parchment paper to let the chocolate dry. Sprinkle with desired sprinkle just before the chocolate dries completely.

Store the flødeboller at 16℃/61℉, they will only keep for a few days. Not really sure for how long, because they evaporates in my house.

Enjoy!

Truffles with Orange Zest

Truffles with Orange Zest (I used a cutie for the photo, I was all out of oranges.)

These truffles are melt in your mouth delicious. well they will melt in your hand too, so its a delicate chocolate. If you want them to be easier to handle when serving, you can use the truffle/ganache as a filling in chocolates, but may turn up the orange flavor a bit.

I used a cutie for the photo, I was all out of oranges.

Makes 20-30 small truffles.

Ingredients:

• 175 ml heavy whipping cream

• 175 g dark chocolate, I used Valrhona

• 1 organic orange, the zest of

• 1 tablespoon orange liqueur like Grand Marnier - optional

• unsweetened cocoa powder, I used Valrhona

Directions:

Chop the chocolate finely, and set aside. Zest the orange, and set it aside. Line a small loaf pan with parchment paper, and set it aside.

Heat the cream to the boiling point in a small saucepan. Pour the hot cream over the chocolate and stir it until alll the chocolate is melted and the ganache becomes shining. Stir in the orange zest and liqueur. Pour the ganache into the prepared loaf pan and set in the refrigerator for 1-2 hours to firm up. Cut the truffles up in bite-size squares and cover them with cocoa powder. Store the truffles in an airtight container in the refrigerator.

Enjoy!

Pretzel Turtles

Pretzel Turtles

Theses turtles have become a part of my Danish Christmas celebration here in America. My sweet sweet neighbor gave me a tin of these every Christmas. I do not think Christmas woulds be the same without Pretzel turtles. Last year I was so recklees to move away from my sweet neighbors, and not only do I have to miss them, but I also have to miss out on this special Christmas Treat.  Now I had to learn to make them by my self. My version is with pecans only. They are nearly as good, they just need the sprinkle of Bobbie magic. Love you Bobbie. 

Makes 48 heavenly mouthfuls.

Ingredients:

• 48 rolo candies (2x5.3 oz bags)
• 48 mini pretzels
• 48 pecan halves

Directions:

Preheat oven to 300℉ (150℃)  degrees. Line an 18 by 13-inch baking sheet with parchment paper. Lay pretzels in a single layer on baking sheet then place one Rolo candy in the center of each pretzel. Warm in preheated oven just until chocolate and caramel have softened, about 4 minutes. Remove from oven then press 1 pecan into each rolo candy. Transfer baking sheet to refrigerator and chill until chocolate has set. Store in an airtight container at room temperature (preferably in a single layer - the chocolate softens up just a little at room temperature).

Enjoy!

Almond Date Bites

December 7th.
Wow time flies when you are a bit under the weather. Somehow a whole week passed me by, and I didn't post anything at all. Sorry to leave you hanging. This is not good, when I promised you 12 Days of Christmas. Well, I can still make it, if I pull myself together. 

These Almond Date bites is a healthier take on the classic havregrynskugler/Oat "truffles", I made as an easy Christmas treat growing up.

Makes about 20-22.

Ingredients:

• 50 g raw almonds
• 200 g pitted dates
• 25 g rolled oats
• 2½ teaspoon cocoa powder (I use Valrhona)
• 1-2 tablespoons cold coffee
• imitation rum (optional)

Coating:

• about 100 g dark chocolate (I use Valrhona)
• 35-40 g shredded unsweetened coconut

Directions:

Pulse almonds in a food processor until you have a coarse flour. Add the dates and blend until fully combined. Add the rest of the ingredients, and mix until it forms a sticky ball. 

Scoop out portions of the mixture using a small ice cream scooper. This will help you get an uniform size on the bites. Roll the bites into balls. Refrigerate for a couple hours, cover the balls with a thin layer of tempered dark chocolate and roll them in shredded coconut.

Enjoy!

Brownie Batter Dip

Brownie Batter Dip

Brownie Batter Dip, I kid you not, there is such a thing. A delicious, creamy, chocolaty dip perfect for all chocoholics out there. It's extremely easy to make, and a sinful way to eat apple and pretzels. Like you need an excuse to eat apples and pretzels.

Ingredients:

• 110 g (1 stick) butter, salted and melted
• 150g sugar
• 65 g all-purpose flour
• 30 g cocoa powder (I used Valrhona)
• 125 ml plain non-fat yogurt 
• 1 pinch salt
• ½ teaspoon vanilla paste
• 1 tablespoon cold, strong brewed coffee
• colorful sprinkles

Directions:

Whisk the melted butter with sugar, and vanilla until combined. Add cocoa, flour, salt and coffee, mix until combined. Mix in yogurt, whipping it in with a hand mixer, for a creamy and soft dip. 

Put the sprinkles on top and serve the dip with sliced apples and pretzels. 

Enjoy!