Fastelavnsboller – delicious Danish cream puffs
It is that time of year again. What time of year, you ask? Well, it’s time for fastelavn, a Nordic holiday that resembles halloween. It does not have the scary element, though. Kids dress up and go from door to door. They sing a special song, and people give them small change. I haven’t done that in years though, and for me there is a whole other reason why I love fastelavn. It is all about the pastries for me! We call them fastelavnsboller in Danish. The term is quite broad as the pastries can be made in many different ways. Some make a yeast dough filled with marzipan and/or custard. And some make these cream puffs and fill them with all sorts of goodies. I love both kinds and I alternate between them year after year. This year it was time for the cream puffs.
Andy and I are in Bornholm this weekend to visit my family, and I decided to pamper them all with these scrumptious puffs because the weather is awful and because I love them. The batter recipe is from Claus Meyers book Meyers Bageri.
For the batter you need:
3 dl / 1,3 cups water
100 g./3,5 oz butter
130 g./4,5 oz flour
Add water and butter to a pot and bring it to a boil. When it boils, add the flour in one go and whisk it until it’s smooth. Take the pot off the heat and let it cool for about 10 minutes. Then add the eggs, one at a time, while whisking. The dough should be thick and beautifully shiny. Set about 20 dollups devided between two baking sheets and bake at 200c/390F for 15-20 minutes until golden. And remember once you have put the puffs in the oven, you don’t open the oven door until you think they are done. They are some sensitive little guys, and might deflate if you open it. But don’t freak out if they do deflate once you take them out of the oven. About half of mine did, and they still tasted great!
Let them cool down completely while you decide what to fill them with. I decided on two different kinds: one filled with custard and topped with a chocolate frosting and one filled with raspberry cream and raspberry marmelade with raspberry frosting on top. I love raspberry!
For the custard filled ones you have to start early by making the custard. It is made by heating up 1 egg, 2 tablespoons of sugar, 2,5 dl. milk, 2/3 tablespoon corn starch and half a vanilla bean while whisking. When it is bubbling and thick you take it off the heat and let it cool down before it is ready to be used. The frosting I made with powdered sugar, cocoa powder and a bit of water.
For the raspberry puffs start by making some whipped cream, whisked with a bit of vanilla sugar. Fold this with quite a bit of raspberry marmelade, until it is beautiful and light pink. And then taste it (my favorite part)! The frosting is made with powdered sugar, raspberry marmelade and a bit of water. To assemble, cut a puff along the side about halfway through. Put in a little bit of raspberry marmelade, some raspberry cream and close the puff around the cream. Add some frosting to the top and see if you can wait until it dries before you eat it. I couldn’t! Have a great sunday!