Icelandic cream-filled choux pastry balls topped with chocolate. The beloved treat of Bun Day (Bolludagur), when Icelanders eat millions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Bring water and butter to a boil in a saucepan. Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides.
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2
Cool slightly, then beat in eggs one at a time until smooth and glossy.
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3
Pipe or spoon rounds onto a lined baking sheet.
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4
Bake at 200°C for 25-30 minutes until puffed and golden. Do not open the oven door during baking.
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5
Cool completely, then cut in half. Fill with whipped cream mixed with sugar and vanilla.
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6
Melt chocolate with cream for ganache and drizzle or dip the tops.
Did You Know?
On Bolludagur, Icelandic children wake their parents by spanking them with a decorated wand, earning one cream puff for each spank before being caught.
Chef's Notes
Equipment Tips
- saucepan
- baking sheet
- piping bag
- electric mixer
Garnishing
chocolate drizzle, powdered sugar
Accompaniments
coffee, hot chocolate
The Story Behind Rjómabollur
Bolludagur (Bun Day) falls on the Monday before Ash Wednesday and has been celebrated in Iceland since at least the 19th century. Bakeries across the country produce hundreds of thousands of rjómabollur in a single day. The tradition of children spanking their parents for cream puffs is uniquely Icelandic and remains wildly popular.
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