Thanks for your feedback. Same in Denmark. Typically industrialised/factory made is with waffle, since its cheaper and weigh less. Marzipan is used in high-end Schokoküsse. The marzipan we use is 100% almond and we make it our self, since marzipan is expensive in China.
NOT the best Danish flødebolle... And a little tip. Cover the marcipan with chocolate. Ore home made caramel. Then they will be fresh longer and tast better.
Hi please can you tell me at which temperature you cook the marzipan base? and for how long you let the italia meringue dry before dipping in chocolate? Thanks for your help.
+Arwen 909 300 g sugar and 1 cup water to the boil and boil for 2 minutes. 150 g whipped egg white and the syrup is added slowly. The tuck whipped stiff with a hand mixer at medium speed for about 15 minutes (Until room temperature). Sugar is ready when it is golden at the edges. Poured in boiling (121 ° C), directly from the burner. Egg white is rigid enough to allow the cream molds may be brushed or dipped into the chocolate, then flowed behind the rolls (with tuck) for 5 minutes at 180 ° C, so that they have a solid surface. Hope this is enough for you to make your own Flødeboller kind regards Danish Baking Shifu
we make them with waffle bottoms in Germany.... Schokoküsse .. or in the past morenkopf or negerkuss
Thanks for your feedback.
Same in Denmark. Typically industrialised/factory made is with waffle, since its cheaper and weigh less. Marzipan is used in high-end Schokoküsse. The marzipan we use is 100% almond and we make it our self, since marzipan is expensive in China.
Hallo Shifu, det var spændende at se på. Jeg tager snart til Danmark og får min første flødebolle i 10 år.
Jeg bor selv i Suzhou Kina, så jeg kender selv alt for godt til det afsagn du måtte have.
NOT the best Danish flødebolle...
And a little tip. Cover the marcipan with chocolate. Ore home made caramel.
Then they will be fresh longer and tast better.
Hi please can you tell me at which temperature you cook the marzipan base? and for how long you let the italia meringue dry before dipping in chocolate? Thanks for your help.
180 C for 5 min and I let the meringue dry for 20-30 min. If the meringue still not stable then try put in oven at 180 for 5 min.
Thanks for your help. :-)
buy a head mount for camera please.
Hi, can you please add recipe in the description? For the egg white mixture. I really want to make them. :)
+Arwen 909
300 g sugar and 1 cup water to the boil and boil for 2 minutes. 150 g whipped egg white and the syrup is
added slowly. The tuck whipped stiff with a hand mixer at medium speed for about 15 minutes (Until room temperature).
Sugar is ready when it is golden at the edges. Poured in boiling (121 ° C), directly from the burner.
Egg white is rigid enough to allow the cream molds may be brushed or dipped into the chocolate,
then flowed behind the rolls (with tuck) for 5 minutes at 180 ° C, so that they have a solid surface.
Hope this is enough for you to make your own Flødeboller
kind regards
Danish Baking Shifu
+Lars Pach Thank you so much for your help! It will be enough! :D