Flødeboller
Flødeboller (FLUH-the-boll-uh)
Cream Puffs / Chocolate Marshmallow Treats
A crisp wafer base topped with a tall swirl of whipped cream filling, enrobed in a thin shell of dark chocolate.
Instructions
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1
Heat egg whites and sugar over a double boiler, whisking until sugar dissolves and mixture reaches 60°C.
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2
Remove from heat and whip with electric mixer until stiff, glossy peaks form. Add vanilla.
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3
Pipe tall swirls of meringue onto each wafer base, creating a pointed dome shape.
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4
Chill 30 min until meringue is firm.
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5
Melt chocolate with coconut oil. Dip each flødebolle into chocolate, letting excess drip off.
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6
Place on parchment paper. Let chocolate set completely before serving.
Did You Know?
Danes eat roughly 500 million flødeboller per year — about 85 per person — making them one of the most consumed treats in Denmark.
The Story Behind Flødeboller
Flødeboller (cream buns) were introduced to Denmark in the late 19th century, inspired by French confectionery. They became a bakery staple and industrial candy, with brands like Skumfiduser and Flødeboller from Toms becoming iconic. Danish children receive them at birthday parties and school celebrations.
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