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BERGEN RUMBALLS

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Serves 4

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BERGEN RUMBALLS


Ingredients Needed For BERGEN RUMBALLS
Pastry:

*3 1/2 T. Sugar
*2 dl (3/4 cup) flour
*75 g (2 2/3 ounces, 1/3 cup) margarine

cream Puffs:

*1 1/2 dl (2/3 cup) water
*3 T. margarine
*1 1/4 dl (1/2 cup) flour
*2 eggs

Filling:

*2 egg yolks or 1 egg
*1 1/2 T. Sugar
*1 3/4 T cornstarch
*2 1/2 dl (1 cup) full fat milk
*2-3 T rum
*1 dl (scant 1/2 cup) whipping cream
*12-14 cocktail cherries


Directions To Prepare BERGEN RUMBALLS
Pastry:

*Combine Sugar and flour and cut in the margarine.
*Form into a ball, wrap in plastic.
*Chill 1 hour.
*Preheat the oven to 210 degrees C (425 degrees F).
*cream Puffs:
*Bring water and margarine to a boil.
*Add the flour and stir until the mixture forms a ball.
*Remove from the heat. Cool slightly, then beat in the eggs, one at a time.
*The mixture should be thick enough to just keep its shape.
*Make 12-14 balls with a spoon and place far apart on a greased baking sheet.
*Roll out the pastry.
*Cut out round cookies with a 6-7 cm (2 1/2") cutter.
*Drape them over the balls and press against the baking sheet.
*Bake until golden, 25-30 minutes.
*Filling:
*Whisk together eggs, Sugar, cornstarch, and milk in a saucepan.
*Heat to boiling, stirring constantly, but do not boil.
*Stir in rum.
*Whip the cream and fold into the rum cream.
*Puncture the balls.
*Fill a pastry tube with rum cream and pipe the mixture into the balls.
*Top each with a cherry.



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Wednesday, August 16, 2017, 7:34 pm


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