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Bergen Rumballs

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Description Edit

Serves 4

324200109

BERGEN RUMBALLS


Ingredients Edit

Pastry:

cream Puffs:

Filling:

Directions Edit

Pastry:

  • Combine Sugar and flour and cut in the margarine.
  • Form into a ball, wrap in plastic.
  • Chill 1 hour.
  • Preheat the oven to 210 degrees C (425 degrees F).

cream Puffs:

  • Bring water and margarine to a boil.
  • Add the flour and stir until the mixture forms a ball.
  • Remove from the heat. Cool slightly, then beat in the eggs, one at a time.
  • The mixture should be thick enough to just keep its shape.
  • Make 12-14 balls with a spoon and place far apart on a greased baking sheet.
  • Roll out the pastry.
  • Cut out round cookies with a 6-7 cm (2 1/2") cutter.
  • Drape them over the balls and press against the baking sheet.
  • Bake until golden, 25-30 minutes.

Filling:

  • Whisk together eggs, Sugar, cornstarch, and milk in a saucepan.
  • Heat to boiling, stirring constantly, but do not boil.
  • Stir in rum.
  • Whip the cream and fold into the rum cream.
  • Puncture the balls.
  • Fill a pastry tube with rum cream and pipe the mixture into the balls.
  • Top each with a cherry.

See also Edit

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