This floedebolle is inspired by a classic, Danish Christmas carol. “Dejlig er den himmelblå” by N.F.S.Grundtvig. A sky blue coloured chocolate shell, filled with yellow foam of lemon, orange and christmas spices, all on the top of a just as classic Danish biscuit: Brunkagen.
‘DEJLIG ER DEN HIMMELBLÅ‘
20 OF THESE BISCUITS
50 G WHITE CHOCOLATE
Melt the chocolate and spread a thin layer on each biscuit.
Let the chocolate set.
115 G SUGAR
60 G GLYCOSE SYRUP
20 G LEMON JUICE (CA. 1 SMALL LEMON)
40 G ORANGE JUICE (CA. 1/2 ORANGE)
1/8 TSP. GROUND CLOVES
1/8 TSP. GROUND CINNAMON
1/8 TSP. GROUND CARDAMOM
75 G PASTEURISED EGG WHITES
1 TBSP. SUGAR
1/2-1 TSP. YELLOW FOOD COLOURING POWDER
Add sugar, glycose syrup, lemon and orange juice and spices to a thick bottomed pot, keep a sugar/digital thermometer by the side.
Stir the ingredients together until the sugar has melted. The temperature now has to reach exactly 117 degrees celsius.
Meanwhile, whip the egg whites to stiff peaks, then add 1 tbsp. sugar and continue whipping until the meringue is shiny.
When the syrup is ready, pour it into the egg whites in a thin stream, while continuosly whipping on a middle speed.
Then turn the speed up to maximum and whip for another 8-10 min.
At some time during the last few minutes, add the yellow colour.
Put the marshmallow mixture in a piping bag with a round nozzle and pipe the mixture onto the biscuits.
Place the floedeboller in the fridge 1-2 hours, I usually give them until the day after. The fact that they are cold and firm makes it easier to cover the cakes with chocolate, without the marshmallow collapsing. At the same time the chocolate will set faster, when the mixture is cold.
300G FINELY CHOPPED WHITE CHOCOLATE
BLUE AND PURPLE FOOD COLOURING GELS
EDIBLE SILVER DUST
Melt 2/3 of the chopped chocolate in a bowl over a simmering, not boiling, pan of water, the bowl must not touch the water.
When meltet, remove the bowl and add the rest of the chocolate and stir it together until the chocolate is smooth and shiny.
Add the blue and purple colours a little bit at a time, until you have the colour you want for your sky.
The cakes can now either be dipped into the chocolate. Or, as I do, placed on a chocolate fork and covered from the top with chocolate, where after the excess can be shaken off, carefully by lightly knock the fork against the side og the bowl.
Decorate the tops with snowflake sprinkles to create a starry sky.
Place the floedeboller in the fridge for the chocolate to set.
Dust them with a mixture of the edible dust. Use a clean, new brush to dust the powder over the set chocolate.
Keep the floedeboller in the fridge until they are served.