By Bella 
Last Christmas, my family and I made a trip to Denmark to visit family friends and explore the place our ancestors came from many years ago. Of course, another major focus of the trip was to consume as many delish Danish sweets as humanely possible. The two favourites were no doubt: Jordbærkage and Flødeboller. I cannot tell you how many times we ate flødeboller in our squashy airbnb in Copenhagen!
Flødeboller is Denmark’s version of a Chocolate Royal, only way better! They consist of three layers: a marzipan biscuit base, a fluffy marshmallow filling and then a generous coating of dark chocolate. Not for the faint hearted and not for daily consumption, but the perfect special occasion treat!
Flødeboller are a big part of the food culture in Denmark. Wandering the streets of Copenhagen you are bound to see many stores selling Flødeboller and nothing else! They are also readily available in supermarkets, cafes and on top of ice creams. Here’s a great post by Scandinavian Standard if you ever find yourself on the hunt for the best Flødeboller in Copenhagen.
When I left Denmark, I made sure to bring back Flødeboller (all of which, except one exploded on the plane ride home). I was keen to try and recreate my own version. With Melbourne weather as close to a Danish winter, I decided it was now time to begin to hygge and what better way to do it then to whip up a big batch of Flødeboller! What better way to end my winter holidays than with a sugar high?
I cannot believe that I am already about to commence my second semester of my Masters! I am really enjoying it so far, but it does keep me very busy (hence my lengthy absence on the blog). However, it is exhilarating to be back at University learning and challenging myself. I’m looking forward to seeing what the second semester brings! In other news, I am moving house really soon! Although I love my house here in Carlton, I am definitely ready for a change. I’ll be moving into the most beautiful house in Fitzroy with three of my favourite people. As chaotic as the move will be with university, I am counting down the days!
BAKER’S NOTES
- Try get your hands on some good quality marzipan for the base! The Odense brand is my favourite (I even lugged over a kilo back from Denmark!)
- Cooking time may vary with the biscuit bases
Ingredients
Biscuit Base:
- 198g marzipan
- 1 egg white
- ¾ cup flour
- Filling:
- 120 ml water
- 300g sugar
- 160 g glucose syrup
- 6 egg whites
Coating:
- 500 g dark chocolate
- 1 tbs coconut oil
- freeze-dried strawberries, crushed edible gold dust
Instructions
Biscuit Base:
- Preheat oven to 180 °C and line two baking trays with baking paper.
- Using an electric mixer, combine the marzipan and egg white.
- Slowly add the flower and beat until the mixture comes away from the edges.
- Place the dough between two sheets of baking paper. Using a rolling pin, roll the dough until it is about 0.25 cm thick.
- Using a 7 cm diameter circle cookie cutter cut out 24 rounds. Place each biscuit on the pre-prepared baking trays and bake for 8 -10 minutes or until they turn a very light golden colour. Allow biscuits to cool completely.
Filling:
- Whip the egg whites until they form soft peaks.
- Place the water, sugar and glucose syrup in a medium saucepan. Boil without stirring until it reaches 117 °C.
- Begin to beat the egg whites on low and gradually pour in the sugar mixture. Beat on high for 8-10 minutes or until stiff, glossy peaks form.
Assembly:
- Transfer marshmallow filling into a piping bag with a round tip. Pipe onto the biscuits, making sure to cover the whole base before slowly lifting the nozel to give height.
- Set aside for one hour to allow filling become less sticky.
- Melt the dark chocolate and coconut oil in a large bowl.
- Place a flødeboller on a fork and using a spoon, drizzle the chocolate over until completely covered. Sprinkle with freeze-dried strawberries if desired.
- Repeat with the remaining biscuits.
- Once the chocolate has set, decorate the flødeboller with edible gold dust.
Will Jason