Flødeboller

Danish Christmas Cookies: Flødeboller

Flødeboller are popular in Denmark and other Scandinavian countries and it is one of the most popular Danish pastries. They are also known as “Danish cream puff” in other countries.

So almost one year ago I went to Stockholm and Copenhagen with my family. I think the one thing my family took away from that trip about me is that I ate obscene amounts of sweets. Candies, chocolates, pastries. Nothing was off-limits. Everything looked so different from what I was used to; I had to try it all.

I constantly had a bag of bulk bins, and sweets from a corner store in my bag. Sometimes there wouldn’t be an English description of the sweets, but that wouldn’t even stop me. I got it all. This tactic only failed me when it was their salty black licorice that I could never manage to get down. 

Flødeboller Cookies

One of the confections that always caught my eye was Flødeboller.

I had no clue what it was. Without seeing one broken into, it was a mystery taunting me from the shop window. Was it solid chocolate? Ganache center? Fruity? Quite possibly ice cream? No, it couldn’t be that.

So after finally just getting one, I realized it was a big puff of marshmallow creme on a little biscuit covered with chocolate. Generally, not being a marshmallow enthusiast, I was surprised by how taken I was by this little treat. 

Biscuit

  • 1/2 cup + 2 tbsp (198g) marzipan
  • 1 egg white
  • about 3/4 cup (94g) flour
Flødeboller Recipe

Oven 350F.

In a stand mixer fitted with a paddle, beat marzipan and white together until combined. Add in flour until it starts to come away from the sides and be less sticky. I didn’t measure my flour, just kept adding bit by bit until it was not impossibly sticky. 

On a floured surface, roll out to about 1/4 inch thick. Cut into circles; mine was quite small, maybe 1-2 inches in diameter. 

Place on a parchment or Silpat lined baking sheet. They can be quite close together; mine did not spread at all. Bake for about 10 minutes until just slightly golden. Let cool completely. 

Flødeboller

Filling

  • 3/4 cup (150g) sugar
  • 1/2 cup (170g) light corn syrup
  • 1/4 cup (59ml) water
  • 1/8 tsp salt
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

In a saucepan, whisk together the sugar, corn syrup, water, and salt until combined. Place on the stovetop over medium/high heat. Boil without stirring until it reaches 240F. 

While the mix is heating up, whip the whites and cream of tartar in a stand mixer until you reach soft peaks. 

Once the mixture reaches temperature, take off the heat and, with the mixer on low, slowly drizzle into whites. Turn the stand mixer up to high and beat for 8-10 minutes until stiff glossy peaks and the bowl is cool. Transfer to a piping bag fitted with a round tip.

Flødeboller-1

Assembly

  • a good amount of dark chocolate, melted and just slightly cooled (I used nearly 1 lb, messily)
  • toppings of your choice, I used cocoa nibs, dried goji berries, coconut flakes, and freeze-dried pineapple ground into a powder

Pipe the marshmallow onto the biscuits, covering the entire base and swirling upwards into a little pyramid-ish shape. Place in fridge for 1 hour until cold and not sticky. With the melted and slightly cooled chocolate, either dip the marshmallow puffs in or place them on a rack and pour the chocolate.

Then top with your choice of topping and let the chocolate harden completely. (I had to keep mine in the fridge because the house was too hot. They would let come to room temp before eating)

filling recipe @cookingclassy.com

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