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  • Bergen rumballs recipe

Bergen rumballs recipe

Posted on Sep 5th, 2021
by Matthew
Categories:
  • Recipes

Bergen Rumballs recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Bergen rumballs recipe. Read more below.
Bergen rumballs recipe, recipe Rating: 4.4
Number of votes:88


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


Related posts:

Chocolate and red wine cake recipe Maque choux recipe Banana pinwheels and pecan butter Salmon dip recipe


Reference: Bergen rumballs recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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