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.
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!
