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Flødeboller - Danish Cream Buns

A batch of Danish cream buns - Flødeboller - topped with meringue on a wire rack

5 from 18 reviews

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!

Ingredients

Scale

For the cookies:

  • 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

For the chocolate glaze:

  • 3.5 oz. (100 g) dark chocolate
  • 5 1/2 teaspoons (25 g) grapeseed oil
  • 1 oz. (30 g) pistachios

For the meringue:

  • 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

For the decoration:

Instructions

  1. To make shortbread cookies, place powdered (icing) sugar, butter, flour, and baking powder in the bowl of a stand mixer and mix. Add water and knead the dough until smooth. Refrigerate the dough for 30 minutes.

  2. Preheat oven to 375 F/190 C. Take the cookie dough out of the fridge and roll it out between two sheets of parchment paper until the thickness is about 3 mm. Refrigerate for a few minutes again. Using a fluted cookie cutter, cut out circles of dough, approximately 2.5 inch/7 cm in diameter. Arrange cut pieces on a baking sheet covered with parchment or a silicone bread baking mat and bake for about 15 minutes.

  3. To make the chocolate glaze, toast pistachios in the oven for 15 minutes at 300 F/150 C. Break dark chocolate in small pieces and melt it in the microwave in 30-second intervals, stirring each time it stops. Add grapeseed oil and chopped pistachios. Wait for a few minutes for the glaze to cool. Dip each cookie into the chocolate, arrange on a wire rack and place a raspberry on each cookie over the glaze. Let the chocolate set.

  4. To make the meringue, beat egg whites at room temperature, using an electric or a stand mixer. Add granulated sugar in three times and continue to whisk until the meringue is glossy. 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.

  5. To decorate, pipe the meringue over each raspberry and burn it with a blow torch. Sprinkle top of the meringue with ground pistachios and crushed freeze dried raspberries 

Notes

  1. To make ground pistachios, place nuts in a food processor and pulse a few times to achieve the fine grind.
  2. 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.  
  3. To get a beautiful texture on the outer side of cookies, bake them on a silicone bread baking mat. Bake cookies on the parchment if you do not have the mat.
  4. Top the glazed cookies with raspberries right after the application of chocolate or later; this step is up to you.
  5. If you are short on time, omit glazing cookies with chocolate. Leave cookies plain.
  6. Replace fresh raspberries with fresh blackberries, if you prefer.

Nutrition

Keywords: Flødeboller, Flødeboller recipe, shortbread cookies, raspberry shortbread cookies

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