Flødeboller / "Cream buns"

Okay, så her i Utah had de som regel en dag om ugen, som de kalder for deres aften hjemme med familien, hvor de har en slags lektion, om et eller andet. Mine gode venner, og naboer, spurgte så, om jeg ville komme over her på søndag og give en lektion om Danmark. De synes nemlig det er super spændende at have en Dane, og så kommer deres familie også oprindeligt fra Danmark, så de ville gerne lære noget mere om Danmark osv. Fordi "moren" i den familie har gluten-allergi, og jeg ville lave en eller anden dansk treat, så tænkte jeg, at jeg ville give mig i kast med hjemmelavede flødeboller. Det var noget af en udfordring, men resultatet blev super godt, selvom det var lidt en prøvelse at få oversat de danske mål, men de endte med at blive rigtig gode!

This Sunday my good friends and neighbors asked, if I wanted to come over and make some kind of family home evening lesson for them about Denmark, because their family is originally from there or something like that. So as I was thinking of what to do, it came to my mind that I had to make some kind of Danish treat. The Mother in that family happens to be allergic to gluten, so I had to think about that as well, and then it came to my mind that I should make these cream buns, as you would call them directly translated. It's basically just a crust of marzipan and then with a whipped cream of egg whites and sugar, and covered in chocolate. Super delicious, but kind of tricky to make!!

Bunde:
150 g. sukker
70 g. past. æggehvider
350 g. ren rå marcipan

Hindbærskum: 
250 g sukker
75g vand
110 g glykosesirup
140 g past. æggehvider
15 g sukker
20 g hindbær (evt marmelade, gerne mere end 20 g)
evt. kornene fra 1 vanillestang

Overtræk:
Omkring 300 g chokolade
Frysetørrede hindbær til pynt.

Sådan gør du:

Bunde af kransekage:
Bland sukker og æggehvider i en lille skål og lad det stå og trække i en times tid, så sukkeret opløses i æggehviderne.
Ælt marcipan med sukker og æggehvide blandingen. Kom kransekagemassen op i en kraftig sprøjtepose, og sprøjt bunde ud på ca. 5 cm. i dia.
Bag dem i en forvarmet ovn på 190 grader i ca. 10 minutter. 
Køl dem af i fryseren eller køleskabet.

Flødebolleskum:
Kom vand, glukosesirup, 250 gr. sukker og vanille i en helt ren gryde. Kog massen op til det når en temperatur på præcis 117 grader.
Når massen har en temperatur på ca.110 grader, piskes æggehviderne og 15 gr. sukker, så det er klar når sukkermassen er klar.
Mens maskinen kører på fuld speed, hældes den varme sukkermasse ned til de piskede hvider og sukker i røreskålen. Sukkermassen hældes ned i skålen i en lind stråle og nu skal flødebollemassen bare piske et sted mellem 7-10 minutter, til den er helt stiv.
Laver man hindbærboller, så tilsæt hindbær syltetøj nu.
Sprøjt toppe ud på alle bundende med en sprøjtepose.
Lad flødebollerne stå og trække i minimum 1 time inden de overtrækkes med chokolade. 

Smelt/temperer chokoladen, dyp flødebollerne i chokoladen eller brug en ske til at overtrække dem.  Drys med pynt og stil dem på køl indtil de skal serveres. 

In English

Ingredients:
Crust:
2/3 cup sugar
1/3 cup egg whites
1 1/2 cup marzipan

Cream filling:
1 cup sugar
1/3 cup water
1/2 cup light sirup
2/3 cup pasteurized egg whites
1 tbsp sugar
1/4 cup raspberry jam
1 tsp vanilla

Coating:
About 1 1/3 cup of chocolate
Freeze dried raspberries


Directions:

Crust:
Mix sugar and egg whites and let it sit for about an hour in refrigerator. Mix in the marzipan and fill in a pastry bag. Squeeze out on a baking sheet in small flat circles. Bake about 10 minutes at 350 F. 
Take the "cookies" of the baking sheet and let cool down for about an hour in refrigerator while you make the cream filling.

Cream filling:
Put water, sirup, sugar, and vanilla in a small pot and heat to 242 degrees F. It's very important that it reaches this temperature so that it gets the right texture when you mix it with the egg whites. 
Whisk egg whites and sugar when the sugar mixture is almost ready, and pour in the sugar sirup mixture slowly in a straight line into the stiff egg whites. Whisk it for another 7-10 minutes until it has a creamy texture. 
If you want it with a raspberry flavor, put raspberry in now. 
Fill mixture in a pastry bag and squeeze on top of the individual crusts. 
Let them sit for about 1-2 hours before you cover them with chocolate.

Melt chocolate in microwave or over water steam, and coat the "cakes". This part can be kind of tricky. What I did was just put them on a baking rack and simply just pour the chocolate over with a spoon. 
Sprinkle with freeze dried raspberry or shredded coconut.

Enjoy!

Kransekage

Every year on New Year's Eve we get this cake called kransekage when the clock strikes 12 in Denmark. It is actually very simple to make. The icing was a little tricky in the beginning, but you will soon get the hold of it! 

Ingredients:
1 lb marzipan
150 g powdered sugar
2 egg whites

Icing:
2 cups puwdered sugar
1 tbsp water

Semi-sweet chocolate chips

Directions: 
1. Marzipan and powdered sugar kneads together in a mixer or by hands. Pour in egg whites on at a time to get the wanted consistency. 
2. Place in fridge a couple of hours or next day.
3. Separate the mixture into 4 different portions and make long "sausages", every one a little smaller, and connect to make circles. Make one ball for the top. 
4. Place the circles and the ball on a baking sheet and carefully press on the circles to make a surface. 
5. Bake the circles at 350 F about 15 minutes. 
6. Make the icing and decorate the circles making "stripes" on the top. 
7. Melt chocolate chips in microwave and dip the circles in chocolate. 
8. When the chocolate has hardened you can assemble the pieces to make a tower. 
Enjoy with some kind of sparkling wine or cider at midnight!

Marzipan Chocolates

So in Denmark we have this traditional treat called Konfekt. It's basically just marzipan that you prepare in any way you would like with different nuts, chocolate, dried fruit, or just different colors and shapes. Anything you would like!
This year my host sister, Bridgette and her friend, helped make some different figures with different colored marzipan. I made different kinds of marzipan dipped in chocolate with nuts and other stuff.

Almond squares

Ingredients:

Marzipan cutted in squares

Semi-sweet chocolate chips

Almonds

Directions:

Start with boiling the almonds. Put in a pot with boiling water, and boil for about 5 mins till the skin is wrinkling. Cool down in cold water and peel the almonds.

Melt chocolate in microwave and dip the marzipan in the chocolate and put an almond on the top. Freeze in fridge until the chocolate is set, and store in fridge.

Cereal chocolates

Ingredients: Any kind of flakes that you would like. Bran-flakes, Corn-flakes etc.
Semi-sweet chocolate chips
Raisins or cranberries

Directions: Melt the chocolate in microwave and mix all ingredients together, and fill in small paper moulds or silicone moulds as here. Freeze in fridge until chocolate is set, and store in fridge.