Published: · Modified: · About 6 minutes to read this article. · By Kim Nielsen
Danish Dream Puffs are also known as Flødeboller in Danish. These traditional chocolate-covered marshmallow puffs are fantastic, delicious and actually easy to make once you have learned the few tips and tricks. Only five ingredients needed.
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On this page I have assembled a recipe on how to make the traditional Danish Flødeboller which is also sometimes internationally known as Danish Dreams Puffs. A Flødebolle is a fantastic snack which is typically served as a kind of dessert for birthday parties or simply just as candy when you are looking for something delicious.
See also: Recipe for Danish Dream Cake (Droemmekage)
A flødebolle is made from only five ingredients and is actually easy to make once you have learned a few tips and tricks. On this page I will walk you through the different steps in the simple recipe so that you can have success the first time you are making homemade Flødeboller.
The base of a Flødebolle
A Flødebolle consists of a base and a chocolate-covered white stuffing. The base of a traditional flødebolle is typically made from some kind of biscuit or baked marzipan.
In this particular recipe, I have listed below, I have used normal American Oreos. Then I just separated the Oreos and scraped away the stuffing and used the two biscuits.
You can also use pure Marzipan, which is very popular in Denmark. Just fatten the marzipan using a rolling pin and cut small rings. Shortly bake the marzipan rings for 5-8 minutes at 180 C (360 F). Then the rings are ready for Flødebolle stuffing.
In theory you can use whatever you like as base - just use your favorite cake/biscuit.
How to make Flødebolle Stuffing
The Flødebolle stuffing is actually really easy to make if you follow the instructions closely. The stuffing consists of only three different ingredients - sugar, water and egg whites.
Start whisking the egg whites for several minutes until they are stiff.
See also: Recipe for Danish Oat Cocoa Balls (Havregrynskugler)
In a saucepan add the water and sugar and let it boil for two minutes.
Then add the boiling sugar-water mixture in a very slow stream into the stiff egg whites while continually whisking at full speed. When all the sugar mixture is added continue whisking for 15 minutes until you have a nice, sweet and airy Flødebolle stuffing.
In this step you can with advantage use a stand mixer. Also remember that this recipe does not require any baking. It is therefore important to use eggs of a good quality which has been pasteurized.
How to chocolate-coat a Flødebolle
As already mentioned, it is actually quite easy to make homemade Flødeboller. However, there is a small "but" - you need to learn the small tips and tricks first.
Once the white Flødebolle stuffing is made and sprayed on the biscuits then they need to be coated with a thin layer of chocolate. I have to admit this step can be a little tricky - but I have a few tips and tricks how this can be done easily.
See also: Recipe for Danish Cinnamon Twists (Kanelstang)
I have investigated and talked to several people how they coat their Flødeboller. The method I have described below is a combination of different methods and the one I find the easiest.
After you have sprayed the white Flødebolle stuffing on the biscuits and before you start coating the Flødeboller with chocolate it is important that they have been sitting at room temperature for a minimum one hour. This allows the stuffing to form a harder surface which makes the chocolate coating easier.
Then place one Flødebolle on an oven grid and place a bowl below. Then you pour a tablespoon of melted chocolate over the stuffing and let it run down the sides. The excessing chocolate will go through the oven rid and into the bowl below - then you can reuse this chocolate.
Finally use a small kitchen brush to gently distribute the chocolate on the entire Flødebolle. When done use a fork to push the chocolate-covered Flødebolle aside and continue with the next one.
How to make different variations of the Flødebolle Stuffing
The traditional Flødebolle stuffing is made with sugar, water and egg whites - three ingredients which gives a delicious white and sweet stuffing. However, you can easily change and adjust the original recipe to match your own preferences.
You can try to add a little food coloring to the stuffing and maybe add different flavors. You can for instance try to add a few drops of red food coloring and some strawberry flavor - then you have your own homemade Strawberry Flødeboller.
In general you can add almost whatever you like. What about adding orange peel, lime peel, freeze dried fruit, coffee essence and so on. It is only your imagination that is the limit.
Feel free to share your favorite Flødebolle recipe in the comment section below on this page.
Danish Dream Puffs (Flødeboller)
Danish Dream Puffs are also known as Flødeboller in Danish. These traditional chocolate-covered marshmallow puffs are fantastic, delicious and actually easy to make once you have learned the few tips and tricks. Only five ingredients needed.
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Prep Time: 45 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 45 minutes minutes
Course: Dessert
Cuisine: Danish
Keyword: Danish dessert
Servings: 12 pieces
Author: NordicFoodLiving.com
Ingredients
Metric - US Customary
- 300 g sugar
- 1 dl water
- 150 g egg whites
- 250 g dark chocolate
- 22 Oreos
Instructions
Whisk the egg whites airy and stiff. A drop of water or egg yolk will make this process impossible.
In a saucepan, add the sugar and water. Let it boil for 2 minutes.
Add the hot and boiling water/sugar mixture very slowly to the stiff egg whites while constantly whisking. Continue whisking for about 15 minutes. The result should be an airy, fluffy and slight stiff mixture.
Add the Flødebolle stuffing to a plastic bag and cut a small hole in one of the corners.
Separate the Oreos and scrape away the Oreo stuffing. Use the biscuits as a base for the Flødebolle. Add the stuffing to the biscuits by extruding it from through the small hole in the plastic bag. This step is easiest if you place the biscuits on a clean dish towel.
Let the Flødeboller rest at room temperature for a minimum of one hour. This makes the stuffing harder and makes it easier to cover with chocolate.
Melt the 2/3 of the dark chocolate over a water-bath. When the chocolate is melted, turn off the heat and add the rest 1/3 of the chocolate. Stir in the chocolate while it all melts.
Place the Flødeboller on an oven grid and pour some chocolate over. Gently use a spoon and a small brush to make a thin chocolate coating. This step can be a little difficult - practice makes perfect.
When the chocolate is still soft, decorate the Flødeboller with coconut flakes, freeze dried berries or similar. Let the chocolate harden (about 1-2 hour).
