Bergen rumballs recipe
Bergen Rumballs recipeThis article was published by: Matthew
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|For the pastry:|
|3 ½ tbsp||sugar|
|90 g||plain flour|
|75 g||margarine or butter|
|For the cream puffs:|
|45 g||margarine or butter|
|60 g||plain flour|
|For the Filling:|
|1 medium||egg, or 2 yolks as preferred|
|1 ½ tbsp||sugar|
|1 ¾ tbsp||cornflour|
|250 ml||milk, full fat|
|100 ml||whipping cream|
|12||cocktail cherries, for decoration|
InstructionsMakes around 12 balls.
To make the pastry: combine sugar and flour in a bowl and cut in the margarine or butter until well mixed. Wrap in cling film and refrigerate for an hour.
Preheat oven to Gas Mark 7, 220°C, 425°F.
To make the cream puffs: Place water and margarine or butter to a boil. Add the flour and stir until it forms a ball. Remove from heat. Cool for several minutes and then beat in the eggs, one at a time, beating to incorporate each one. The mixture should be just thick enough to hold its shape.
Use a spoon to aid forming balls, about 12-14 in all and place them well apart on a greased baking sheet.
Roll out the pastry and cut out rounds with a biscuit cutter, a glass or cup, about 2½ inches, 6-7cm in diameter. Drape them over the balls and press the edges down onto the baking sheet.
Bake for 25-30 minutes until golden.
To prepare the filling: whisk together egg (or yolks), sugar, cornflour and milk in a saucepan. Heat to near boiling but do not boil. Stir in the rum.
Whip the cream and fold into the rum custard. Allow to cool.
Puncture a hole in the balls, preferably on the bottom. Fill a piping bag with the cream and pipe the mixture in to fill. Alternatively, cut off the bottom and fill them with a teaspoon. Top each ball with a cherry to serve.
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Bergen rumballs recipe
Recipe type: xarchivex
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