Flødeboller Recipe

Flødeboller – known as a danish dessert dream puff but is generally, a chocolate-coated marshmallow biscuit. The base of this dessert is usually a biscuit or baked marzipan. But the type of biscuit for the base is optional. When it comes to using marzipan for a base, you can also fatten up pure marzipan, roll it out, and cut out circles as a base.

The recipe for this treat is overall, can be fairly difficult, and does not involve too many ingredients. What makes this dessert so distinct is the marshmallow topping, which is similar to meringue. The foamy consistency of the marshmallow coated in chocolate on top of a biscuit is what ties the dessert together and makes it a favorite Danish snack. This sweet is so popular that an entire company is dedicated to the production of them.

flødeboller recipe


A sweet known as Danish Dream Puffs that consists of a biscuit with marshmallow topping and a chocolate coating
Total Time 2 hours 30 minutes
Course Dessert, Snack
Cuisine Danish
Servings 12 pieces


  • 50 g raw marzipan
  • 75 g sugar about 1 tbsp.
  • 2 tbsp. glucose syrup
  • 2 tbsp. water
  • 1 knsp. vanilla sugar
  • 2 egg whites
  • 500 g dark chocolate with approx. 55% cocoa content
  • decorate / sprinkle


  • Turn the oven on 175 ° C hot air.
  • Divide the marzipan into 12 equal pieces. If you have bought a roll, it is easy to cut it into slices, which are pressed flat. The bottoms must have a diameter of approx. 5 cm.
  • Place the bases on a baking sheet lined with parchment paper and place them in the oven for 5-7 minutes until golden on the edge. Let them cool.
  • Pour 75 g sugar, glucose syrup, water and vanilla sugar into a small saucepan and bring to a boil. Let it cook until the sugar is completely dissolved and the mixture has turned into a viscous syrup.
  • Beat the egg whites until they start to set, then add the last tablespoon of sugar.
  • Whisk until the egg whites are stiff.
  • While continuing to whip and at high speed, add the syrup in a thin stream. Continue whipping for 8-10 minutes until the mass is thick, tough and fluffy.
  • Put the marshmallow in a spray bag, cut a hole – use if necessary. a smooth tulle – and spray dollops on the marzipan bottoms.
  • Let the naked cream buns stand for at least 1 hour at room temperature, so that the surface becomes a little dry and the foam can “set”.
  • Melt chocolate over water bath – or in the microwave.
  • Dip each cream bun one at a time into the chocolate while holding the marzipan base. Quickly turn around and garnish while the chocolate is still wet.
  • Let the chocolate solidify completely – if necessary. in the fridge – before serving the delicious delicacies.


Tip I: Having a sugar thermometer can be an advantage. The syrup should be 117 ° C when poured into the egg whites.
Tip II: You may. bake the bottoms with the marshmallow on, then there is an even greater chance that the marshmallow will remain seated when you turn it upside down in the chocolate.
Tip III: You can also brush the melted chocolate on the marshmallow or pour the chocolate gently over and let them drip off on a rack. The “spilled” chocolate can be recycled.
Suggestions for decoration: You can decorate with finely chopped pistachios or sugar-glazed pecans, freeze-dried berries, dried flowers, cocoa nips or as in the picture, where cake decorations with violet taste, edible gold dust and coconut flour have been used.

History of Flødeboller

The word flødeboller actually translates to “cream buns.” There is an older name for this dessert but it is considered less than politically correct. The general sweet of a biscuit with marshmallow filling and a chocolate coating began in 1901. There are no specifics for when the treat got adapted in Denmark but the dish is still fairly old. Over the years, flødeboller so much in popularity that millions of them are currently produced a year. You can plenty the treat sold aplenty in supermarkets, chocolatiers, and bakeries.

Traditionally, the treats are handed out by kids on the schoolyard during their birthdays. What makes this treat so great is that it allows for versatility. Plus, there are different ways you can enjoy it.

Ways to Enjoy and Variations of Danish Dream Puffs

The most popular way to enjoy this dessert is to have it as a topping of ice cream with whipped cream and jam on a waffle cone. If you want to play around with the recipe, there is plenty you can choose to do. For example, you can add your choice of toppings before the coating fully solidifies. Some toppings you can add include nuts, sprinkles, or dried fruit. You can also test around a different coating such as white chocolate. The biggest variation you’ll find with this treat is the filling.

The first thing you can try is adding food coloring. It can be a fun surprise for anyone you serve it to. Other than this, you can add other ingredients to the filling. If you want to add some texture to the filling, crushed nuts are a good option. You can also add to the flavor profile to the dessert by adding dried foot. Whatever you choose to do with flødeboller, it’s a delightful treat to try.

If you liked this recipe, you may also like our other Danish dessert recipes such as our “Havregrynskugler Recipe” or “Fastelavnsboller Recipe.

flødeboller recipe

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