AI-generated image
Flødeboller
Flødeboller: Danish chocolate-dipped marshmallowy meringue on wafer bases
Flødeboller, 'cream buns', are Denmark's favourite party sweet: a soft, fluffy meringue foam piped onto a thin wafer or marzipan base and dipped in dark chocolate, so it bites like a cloud in a crisp shell. Children take them to school on birthdays, and Copenhagen chocolatiers make fancy versions with liquorice or raspberry. This version uses a cooked sugar-syrup meringue, so the egg whites are heated safely. A common mistake is dipping warm foam into chocolate; it melts and slides. Chef's tip: chill the piped foam well, then pour the chocolate over rather than dipping, which is easier and gives a smooth shell. For gluten free, use marzipan bases.
- Total time
- 80 min
- Difficulty
- hard
- Serves
- 16
Ingredients
For the bases
- 7 oz marzipanrolled 4 mm thick
For the foam
- 7 oz sugar
- ¼ cup water
- 1 tsp vanilla extract
For coating
- 10 ½ oz dark chocolatechopped
- 1 tsp sunflower oil
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Cut 16 rounds of 4 cm from 7 oz marzipan and set on a tray lined with baking paper.
Step 2: Heat 7 oz sugar, ¼ cup water and 1 tbsp liquid glucose or golden syrup, stirring until dissolved, then boil without stirring to 250°F. Take care: hot syrup burns badly.
8 minStep 3: Meanwhile whisk 3 egg whites to soft peaks. Pour in the hot syrup in a thin stream with the mixer running and whisk for 8 minutes, until thick, glossy and cool. Add 1 tsp vanilla extract.
8 minStep 4: Pipe a tall swirl onto each base with a large plain nozzle. Chill for 1 hour, until firm. Common mistake: coating them warm; they slump.
Step 5: Melt 10 ½ oz dark chocolate with 1 tsp sunflower oil over a pan of barely simmering water. Spoon it over each flødebolle until fully covered and leave to set on a rack for 30 minutes.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 24 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does flødeboller take?
- About 80 minutes in total: 60 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Marquesitas
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican
Puff puff
Puff puff is the snack of Nigerian parties, school gates and roadside stalls: a sweet yeast batter scooped by hand into hot oil, where it swells into soft, chewy, golden balls. Across the border in Ghana the same treat is called bofrot (or 'boflot'), often a little larger and spiced with more nutmeg, and sold in clear bags on Accra's streets; we treat them as one dish here. Eat them warm on their own, or with a dusting of sugar. Chef's tip: the batter is ready only when it has doubled and is full of bubbles; under-proved batter gives heavy, greasy balls.
Nigerian