Bergen rumballs recipe

Bergen Rumballs recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Bergen rumballs recipe, recipe Rating: 4.4
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Ingredients

	For the pastry:
3 ½ tbsp	sugar
90 g	plain flour
75 g	margarine or butter
	For the cream puffs:
160 ml	water
45 g	margarine or butter
60 g	plain flour
2 medium	eggs
	For the Filling:
1 medium	egg, or 2 yolks as preferred
1 ½ tbsp	sugar
1 ¾ tbsp	cornflour
250 ml	milk, full fat
3 tbsp	rum
100 ml	whipping cream
12	cocktail cherries, for decoration

Instructions

Makes 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.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a