Flødeboller - Danish Cream Buns

Name: Flødeboller - Danish Cream Buns
Total time: 2 h 15 min
Yield: 20
Cuisine: Danish
Ingredients: 5.3 oz (150 g) butter, softened; 2 cups (250 g) flour; 1/2 cup + 1 tbsp (70 g) powdered (icing) sugar; 1 teaspoon baking powder; 1.7 fl. oz. (50 ml) water; 3.5 oz. (100 g) dark chocolate; 5 1/2 teaspoons (25 g) grapeseed oil; 1 oz. (30 g) pistachios; 6 large egg whites (180 g); 2/3 cup + 2 tablespoons (180 g) granulated sugar; 1 1/3 cup + 2 tablespoons (180 g) powdered (icing) sugar; fresh raspberries; freeze-dried raspberries; ground pistachios

Modified: May 9, 2022 · Published: Jan 20, 2021 by Irina Totterman · This post may contain affiliate links · 42 Comments

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Enjoy this twist on traditional Danish cream buns/puffs - Flødeboller - made with shortbread cookies, glazed with chocolate, and topped with a "mountain" of airy meringue with a hidden raspberry inside. Pure indulgence!

Sliced cookie with raspberry inside and meringue outside with the rest of the Danish cream puffs

You. Will. Love. It. Well, Valentine's Day is approaching, and it brings pink, red, and white desserts to the table.

I thought of making some individually served sweet treats with a beautiful combination of flavors and a gorgeous presentation.

The presentation of desserts is essential. I wanted to create something that could get mouth-watering, just looking at the dessert.

I read a lot about Copenhagen's Flødeboller, famous in Denmark as French Merveilleux is famous in Paris.

I decided to make a twist on a classic Danish sweet treat - Flødeboller. I omitted chocolate coating, added a fresh raspberry inside, and topped with a swirl of meringue.

As a final touch, I burned the meringue and sprinkled it with ground pistachios and crushed freeze-dried raspberries.

As for flavors, this cute dessert has a well-known raspberry/ chocolate/ pistachio combination. And I strongly believe this combo is unbeatable!

Three Flødeboller - cookies topped with meringue - on a marble board

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What is Flødeboller?
Why you should try this recipe
Ingredients
How to make Flødeboller
Expert tips
Love Valentine's Day treats? Try these next!
Recipe card
Comments

What is Flødeboller?

Flødeboller, meaning cream buns in English, are traditional Danish chocolate-coated marshmallow treats.

They are originally made with a biscuit base such as a plain wafer or homemade shortbread, or marzipan.

The dessert is then topped with marshmallow-like filling: cream in the past and egg whites-based filling nowadays.

The traditional Flødeboller stuffing is often called cream buns foam and is made with egg whites, water, sugar, and glucose syrup.

Then the dessert (also called Danish cream puffs) is coated in a hard shell of chocolate. The coating varies from white chocolate to dark chocolate, with sprinkles or chopped nuts.

Why you should try this recipe

This twisted Flødeboller recipe is easy and fun to make: kids love to participate.
The dessert has a magical and romantic touch due to red raspberries hidden in the meringue.
Making shortbread cookies in advance and glazing them with chocolate saves time on the day of serving. Top the glazed cookies with berries, pipe, and burn the meringue before serving.
Using this shortbread cookie recipe and different cookie cutters open up possibilities to create your own cookie recipes.

Danish cookie-based sweets topped with meringue on a wire rack

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Butter: use unsalted softened butter. Take it out of the fridge 1 to 2 hours before you start.

Flour: the recipe calls to all-purpose flour.

Icing sugar: make it at home with a coffee grinder or use powdered sugar.

Granulated sugar: to make the meringue, process granulated sugar with a food processor for a few seconds. It makes the sugar superfine. Or use caster sugar instead.

Baking powder: it is added as a leavening agent to the cookie dough. The best to use is aluminum-free baking powder.

Dark chocolate: use bittersweet chocolate or dark chocolate 70 to 80% cacao.

Grapeseed oil: it is the most neutral and flavorless oil to make a chocolate glaze.

Egg whites: separate egg whites from the yolks while the eggs are chilled. Then bring the whites to room temperature before making the meringue.

Fresh raspberries: these tangy berries balance the sweetness of the meringue. Replace fresh raspberries with fresh blackberries if preferred.

Freeze-dried raspberries and ground pistachios: you can omit these ingredients if desired.

How to make Flødeboller

To make shortbread cookies, place powdered (icing) sugar, butter, flour, and baking powder in the bowl of a stand mixer and mix (photo 1).

Add water and knead the dough until smooth (photo 2). Refrigerate the dough for 30 minutes.

Photo 1: Butter mixture in a bowl Photo 2: Cookie dough in a bowl — **PHOTO 1 PHOTO 2**

Preheat oven to 375 F/190 C. Take the cookie dough out of the fridge and roll it out between two parchment paper sheets until the thickness is about 3 mm.

Refrigerate for a few minutes again. Using a fluted cookie cutter, cut out dough circles, approximately 2.5 inch/7 cm in diameter (photo 3).

Arrange cut pieces on a baking sheet covered with parchment or a silicone bread baking mat (photo 4)...

Photo 3: Rolled dough, a cookie-cutter on parchment Photo 4: Cookies on a baking mat — **PHOTO 3 PHOTO 4**

and bake for about 15 minutes (photos 5-6).

Photos 5-6: Baked cookies on a silicone baking mat — **PHOTOS 5-6**

To make the chocolate glaze, toast pistachios in the oven for 15 minutes at 300 F/150 C.

Break the dark chocolate into small pieces and melt it in the microwave in 30-second intervals, stirring each time it stops.

Add grapeseed oil and chopped pistachios (photo 7).

Wait for a few minutes for the glaze to cool. Dip each cookie into the chocolate, arrange it on a wire rack and place a raspberry on each cookie over the glaze (photo 8). Let the chocolate set.

Photo 7: Chocolate glaze in a bowl Photo 8: Cookies with raspberries on a wire rack — **PHOTO 7 PHOTO 8**

To make the meringue, beat egg whites at room temperature, using an electric or a stand mixer.

Add granulated sugar three times and continue to whisk until the meringue is glossy (photo 9).

Gently add the sifted powdered (icing) sugar and mix with a rubber spatula. Place the ready meringue in a pastry bag with an open star pastry tip - Wilton 1M.

To decorate, pipe the meringue over each raspberry (photo 10) and burn it with a blow torch.

Sprinkle the top of the meringue with ground pistachios and crushed freeze-dried raspberries (photo 11).

Photo 9: Meringue in a bowl Photo 10: Cookies topped with meringue Photo 11: Decorated dessert — **PHOTOS 9-11**

Attention: Due to the use of raw egg whites, the dessert is not advisable for pregnant women, babies, and small kids.

Expert tips

To make ground pistachios, place nuts in a food processor and pulse a few times to achieve the fine grind.
Crush freeze-dried raspberries using a food processor. Transfer crushes berries to a mini-strainer and make the powder if you prefer. This step is optional.
To get a beautiful texture on the outer side of cookies, bake them on a silicone bread baking mat. Bake cookies on parchment if you do not have the mat.
Top the glazed cookies with raspberries right after the application of chocolate or later; this step is up to you.
If you are short on time, omit glazing cookies with chocolate. Leave cookies plain.
Replace fresh raspberries with fresh blackberries, if you prefer.

Love Valentine's Day treats? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.femina.dk/. It was originally published on January 14, 2020. The recipe has been revised to include improved content and photos. All pictures are mine.

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.