Recipe for flødeboller med kransekagebund
Look at these beautiful cream puffs my daughter-in-law made! And they tasted even better than they looked.
They are all made on almond cake bases, and they tasted just SO good. She made 6 different cream puffs:
(From left)
1) Ruby cream puff with raspberry foam.
2) and 3) Cream puff with vanilla foam (with/without coconut).
4) White cream puff with lemon foam.
5) Cream puff with coffee foam and nougat filling.
6) Cream puff with plain foam and raspberry dust.
It is important to use good chocolate. My daughter-in-law is personally a big fan of Callebaut (for example, you can find Callebaut ruby chocolate here, white chocolate here, and dark chocolate here).
You can easily make the chocolate coating a bit thinner if you wish. My daughter-in-law made it relatively thick. It is easier to work with when the chocolate is thinner, so you can use three times as much cocoa butter for each type of cream puff if you want.
Flødeboller med kransekagebund
Equipment
- Kitchen Scale
- Bowl
- Piping Bag
- Baking Tray
- Baking Paper
- Oven
- Pot
- Stand Mixer
- Microwave
Ingredients
Wreath Cake Buns
- 2 Egg only the whites
- 3 dl Powdered Sugar
- 350 g Raw marzipan
- 1 tbsp Licorice Powder for the ruby-flødeboller
Ruby cream buns
- 125 g Sugar
- 40 g Raspberry juice
- 60 g Glucose Syrup
- 75 g Pasteurized egg whites
- 15 g Sugar
- 250 g Ruby chocolate chopped
- 20 g Cocoa Butter chopped
- red sorrel for decoration
Cream buns with vanilla foam (w/o coconut)
- 125 g Sugar
- 40 g Water
- 60 g Glucose Syrup
- 75 g Pasteurized egg whites
- 15 g Sugar
- 1 Vanilla Pod
- 250 g Dark chocolate chopped
- 25 g Cocoa Butter chopped
- Coconut Flour for decoration
White cream buns with lemon foam
- 125 g Sugar
- 40 g Lemon Juice
- 60 g Glucose Syrup
- 75 g Pasteurized egg whites
- 15 g Sugar
- 250 g White chocolate chopped
- 20 g Cocoa Butter chopped
Cream buns with coffee foam and nougat filling
- 125 g Sugar
- 40 g Strong coffee
- 60 g Glucose Syrup
- 75 g Pasteurized egg whites
- 15 g Sugar
- 100 g Nougat
- 250 g Dark chocolate chopped
- 25 g Cocoa Butter chopped
Chocolate-covered cream balls with reg. foam and raspberry dust
- 125 g Sugar
- 40 g Water
- 60 g Glucose Syrup
- 75 g Pasteurized egg whites
- 15 g Sugar
- 2 tsp. freeze-dried raspberries crumbles
- 250 g Dark chocolate chopped
- 25 g Cocoa Butter chopped
Instructions
Kransekagebunde
- Crack the eggs and separate the whites from the yolks. You only need the whites, but if you're not comfortable using raw eggs, you can substitute with approximately 70 grams of pasteurized egg whites. In a bowl, mix the egg whites and powdered sugar. Gradually add the marzipan (little by little) into the bowl and mix until smooth. There should be no lumps. Take 1/6 of the dough and place it in another bowl, then mix in the licorice powder. This is for the ruby-flødeboller. Place both doughs into separate piping bags with tips and pipe them onto a baking tray lined with parchment paper. You can make the bases any size you prefer, but ours were approximately 5 centimeters. Place the bases in a preheated oven at 190 degrees Celsius (374 degrees Fahrenheit) and bake them for about 10 minutes, until they are golden. Take the finished kransekagebunde out of the oven and set them aside to cool.
Ruby flødeboller
- Bring the 125 grams sugar, raspberry juice, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.
- Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy.
- Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde (the ones with licorice).
- Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.
- Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry. Decorate the flødeboller with wood sorrel before the chocolate hardens.
- Bring the 125 grams sugar, water, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.
- Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy. Scrape the vanilla seeds from the vanilla pod and add them at the end.
- Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde.
- Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.
- Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry. Sprinkle half of the flødeboller with coconut before the chocolate hardens.
- Bring the 125 grams sugar, lemon juice, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.
- Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy.
- Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde.
- Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.
- Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry.
- Bring the 125 grams sugar, coffee, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.
- Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy.
- Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde.
- Melt the nougat in the microwave and place it into a piping bag with a filling nozzle. Inject the nougat into the coffee foam from the top of the flødebolle.
- Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.
- Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry.
- Bring the 125 grams sugar, water, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.
- Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy.
- Fold the raspberry crumbles into the foam.
- Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde.
- Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.
- Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry. Optionally, you can brush the flødeboller with a bit of raspberry crumbles once the chocolate has hardened.