How To Make Flødeboller (Danish Cake/Dessert) - By One Kitchen Episode 208

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder + oil

Dark chocolate has less sugar and more antioxidants.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Preheat the oven to 180° C (convection oven).

Prepare the biscuit base by cutting storebought biscuit into round pieces about 0.5 cm thick.

Place the biscuit pieces on a baking sheet and bake for about 3 minutes until golden brown.

In a mixing bowl, whisk egg whites until thick and stiff using a stirring machine.

In a small pot, combine glucose syrup, sugar, and water, and heat until it reaches 117° C, ensuring the thermometer does not touch the bottom of the pot.

Slowly pour the heated sugar mixture into the stiff egg whites while continuing to whisk until the mixture is thick and stiff.

Divide the egg and sugar mixture into two portions.

To one portion, fold in raspberry powder; to the other portion, fold in cocoa powder.

Transfer both mixtures into piping bags with a round tip.

Pipe the mixtures onto the biscuit bases in good lumps.

Prepare a water bath for melting half of the white chocolate, adding 15 g of cocoa butter to thin it out.

Once the chocolate is melted and around 48° C, combine it with the remaining white chocolate to melt together.

Cover the piped mixtures with the melted chocolate.

Sprinkle pistachios on the chocolate-covered pieces and raspberry powder on the raspberry-covered pieces.

Allow the chocolate to dry before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens