Flødeboller
A sweet known as Danish Dream Puffs that consists of a biscuit with marshmallow topping and a chocolate coating
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.