On this page I have assembled a recipe on how to make the traditional Danish Flødeboller which is also sometimes internationally known as Danish Dreams Puffs. A Flødebolle is a fantastic snack which is typically served as a kind of dessert for birthday parties or simply just as candy when you are looking for something delicious.
See also: Recipe for Danish Dream Cake (Droemmekage)
A flødebolle is made from only five ingredients and is actually easy to make once you have learned a few tips and tricks. On this page I will walk you through the different steps in the simple recipe so that you can have success the first time you are making homemade Flødeboller.
The base of a Flødebolle
A Flødebolle consists of a base and a chocolate-covered white stuffing. The base of a traditional flødebolle is typically made from some kind of biscuit or baked marzipan.
In this particular recipe, I have listed below, I have used normal American Oreos. Then I just separated the Oreos and scraped away the stuffing and used the two biscuits.
You can also use pure Marzipan, which is very popular in Denmark. Just fatten the marzipan using a rolling pin and cut small rings. Shortly bake the marzipan rings for 5-8 minutes at 180 C (360 F). Then the rings are ready for Flødebolle stuffing.
In theory you can use whatever you like as base - just use your favorite cake/biscuit.
How to make Flødebolle Stuffing
The Flødebolle stuffing is actually really easy to make if you follow the instructions closely. The stuffing consists of only three different ingredients - sugar, water and egg whites.
Start whisking the egg whites for several minutes until they are stiff.
See also: Recipe for Danish Oat Cocoa Balls (Havregrynskugler)
In a saucepan add the water and sugar and let it boil for two minutes.
Then add the boiling sugar-water mixture in a very slow stream into the stiff egg whites while continually whisking at full speed. When all the sugar mixture is added continue whisking for 15 minutes until you have a nice, sweet and airy Flødebolle stuffing.
In this step you can with advantage use a stand mixer. Also remember that this recipe does not require any baking. It is therefore important to use eggs of a good quality which has been pasteurized.
How to chocolate-coat a Flødebolle
As already mentioned, it is actually quite easy to make homemade Flødeboller. However, there is a small "but" - you need to learn the small tips and tricks first.
Once the white Flødebolle stuffing is made and sprayed on the biscuits then they need to be coated with a thin layer of chocolate. I have to admit this step can be a little tricky - but I have a few tips and tricks how this can be done easily.
See also: Recipe for Danish Cinnamon Twists (Kanelstang)
I have investigated and talked to several people how they coat their Flødeboller. The method I have described below is a combination of different methods and the one I find the easiest.
After you have sprayed the white Flødebolle stuffing on the biscuits and before you start coating the Flødeboller with chocolate it is important that they have been sitting at room temperature for a minimum one hour. This allows the stuffing to form a harder surface which makes the chocolate coating easier.
Then place one Flødebolle on an oven grid and place a bowl below. Then you pour a tablespoon of melted chocolate over the stuffing and let it run down the sides. The excessing chocolate will go through the oven rid and into the bowl below - then you can reuse this chocolate.
Finally use a small kitchen brush to gently distribute the chocolate on the entire Flødebolle. When done use a fork to push the chocolate-covered Flødebolle aside and continue with the next one.
How to make different variations of the Flødebolle Stuffing
The traditional Flødebolle stuffing is made with sugar, water and egg whites - three ingredients which gives a delicious white and sweet stuffing. However, you can easily change and adjust the original recipe to match your own preferences.
You can try to add a little food coloring to the stuffing and maybe add different flavors. You can for instance try to add a few drops of red food coloring and some strawberry flavor - then you have your own homemade Strawberry Flødeboller.
In general you can add almost whatever you like. What about adding orange peel, lime peel, freeze dried fruit, coffee essence and so on. It is only your imagination that is the limit.
Feel free to share your favorite Flødebolle recipe in the comment section below on this page.
Instructions
- Whisk the egg whites airy and stiff. A drop of water or egg yolk will make this process impossible.
- In a saucepan, add the sugar and water. Let it boil for 2 minutes.
- Add the hot and boiling water/sugar mixture very slowly to the stiff egg whites while constantly whisking. Continue whisking for about 15 minutes. The result should be an airy, fluffy and slight stiff mixture.
- Add the Flødebolle stuffing to a plastic bag and cut a small hole in one of the corners.
- Separate the Oreos and scrape away the Oreo stuffing. Use the biscuits as a base for the Flødebolle. Add the stuffing to the biscuits by extruding it from through the small hole in the plastic bag. This step is easiest if you place the biscuits on a clean dish towel.
- Let the Flødeboller rest at room temperature for a minimum of one hour. This makes the stuffing harder and makes it easier to cover with chocolate.
- Melt the 2/3 of the dark chocolate over a water-bath. When the chocolate is melted, turn off the heat and add the rest 1/3 of the chocolate. Stir in the chocolate while it all melts.
- Place the Flødeboller on an oven grid and pour some chocolate over. Gently use a spoon and a small brush to make a thin chocolate coating. This step can be a little difficult - practice makes perfect.
- When the chocolate is still soft, decorate the Flødeboller with coconut flakes, freeze dried berries or similar. Let the chocolate harden (about 1-2 hour).
Martijn
Thank you for this recipe.
Now the borders are closed, we can't go on holiday to Denmark and have to miss the gratis Flødeboller at Frellsen. My girlfriend and I are gonna try this recipe to get a bit of Denmark to the Netherlands
Kim Nielsen
You are welcome - I hope that you are going to enjoy the recipe or Flødeboller :-) Regards Kim (NordicFoodLiving.com)
Kim
Can you freeze the filling? If so, for how long does it last?
Kim Nielsen
I've never tried to freeze the filling for Flødeboller. Actually I don't think the result will turn out the best. However, maybe I should give it a try the next time I make the recipe. Regards Kim (NordicFoodLiving.com)
Suzan
The meringue turned out beautifully and using Oreos as the base is a good idea. However you should never attempt anything to do with melted chocolate on a hot and humid Australian summer’s day. I ended up with chocolate up to my elbows. I might try again in winter 😁.
Kim Nielsen
I'm happy that you liked the recipe. And yes, you are right - the hot chocolate can make a big mess. Regards Kim (NordicFoodLiving.com)
Jan
I am going to try this soon too, we’ve lived in Denmark for a long time and now moved to Florida and we really miss the Flødeboller. You have explained the recipe quite well, I have tried making these earlier when we were in debt but it didn’t turn out that well. Hope I get it this time 💕
Kim Nielsen
Thanks for you nice comment. I hope that you will success making some homemade Flødeboller. It can be a little challenging in the beginning but once you get a hold of it, then it is lot of fun making Flødeboller. Regards Kim (NordicFoodLiving.com)
Chris Myers
I’m wanting to try this recipe but am confused by some of the measurements. Are we talking liquid measures on the eggs whites? The chocolate I purchased (Ghiradelli) comes in a 10 ounce (net weight) bag. Does your recipe call for the chocolate in net weight or liquid? Lastly, the recipe calls for 20 Oreos but your recipe results in only 12 servings. Please clarify.
Thanks!
Chris
Kim Nielsen
Hi Chris. I can see that my recipe can be a little misleading. In this recipe for Danish Dream Puffs, the egg whites are measured in weight as it is the most precise way (eggs can be different sizes). The same with the chocolate. Also, I have corrected the ingredient list so it now has 12 Oreos - thanks for letting me know about this mistake. Regards Kim (NordicFoodLiving.com)
Inge
Do you have a newsletter that goes out?
Is your recipe for the flodeboller the same as Lagkagehuset in Denmark because that is what I am looking for?
Kim Nielsen
At this point I don't have a newsletters going out. The recipe for Floeboller it a very traditional so most likely it will be very similar to the ones they sell at Lagkagehuset. Regards Kim (NordicFoodLiving.com)
Jenny Walker
What is 1 dl of water. I am not sure of dl
Kim Nielsen
That is a good question. "dl" means deciliter and is an European way of measuring volume. Similar to the US cups. If you go to the recipe there is a blue button calles "US Customary" if you click that one you will get the ingredients in the US units. I hope this helps. Regards Kim (NordicFoodLiving.com)
Chris Myers
I think I figured it out. Servings number is still baffling. If four of these delicacies is considered one serving, it explains why my danish relatives are “plump”. 😉
Lydya
Hi I’m excited to give this a go. A couple of questions though, do I store them in the fridge and if so how long can they stay in the fridge? Thinking of making ahead a week earlier and storing in fridge not freezer. Cheers
Kim Nielsen
I normally just store the Flodeboller at room temperature in an airtight box. They should be good for about one week. Maybe the biscuit will get a little "soft" due to moisture. Regards Kim (NordicFoodLiving.com)
Egle
Hi, I'm going to making these for christmas this year. how far in advance can I make them?
Also to anyone who's not a fan of dark chocolate try white chocolate with freeze-dried raspberries or black sesame seeds!
Kim Nielsen
Hi. If you keep them in an airtight container then let will be crisp for about one week. However, they will not go bad if you keep them longer. Regards Kim (NordicFoodLiving.com)
Kristine Green
I made this recipe today it was absolutely perfect. The cream was perfect and the recipe was easy to follow. Thank you for letting me share memories from my childhood with my family.
Kim Nielsen
You are welcome. I'm happy that you like the recipe and that it turned out great :-)
Nicole
Hi
I had a delicious flødeboller at Torvehallerne in Copenhagen. Inside was chocolate mousse instead of merengue. Is this more difficult to do because of the consistence? What do you think
Kim Nielsen
Hmm good question. I have never tried it but I think it might work OK with chocolate mousse instead of the white merengue. You just need be careful when adding the chocolate on top.
Kate
Hi. Can you clarify how long to whisk eggs before putting the sugar mix in?
In the past when I Whisk the eggs too long the recipe fails.
Kim Nielsen
You should whisk the egg white until they are stiff so that you can turn the bowl up-side-down without the fluffy egg whites are running out. It is important that no water and egg yolks are added otherwise the egg whites will not become stiff. Then slowly add the sugar mixture. Regards Kim (NordicFoodLiving.com)