Krembo(Flødeboller)
Flødeboller
A seasonal treat consisting of a chocolate-coated whipped marshmallow on a biscuit base, originating in 19th-century Denmark. In Jewish kitchens and kosher confectionery, it is typically prepared with a pareve biscuit, an egg-white or kosher-gelatin marshmallow filling, and a crisp chocolate shell.
Ingredients
- •12 plain tea biscuits or vanilla biscuit rounds
- •3 large egg whites
- •3/4 cup granulated sugar
- •1/4 cup water
- •1 tablespoon light corn syrup or glucose
- •1 teaspoon vanilla extract
- •1 pinch salt
- •8 ounces pareve dark chocolate
- •1 tablespoon neutral oil or cocoa butter
Instructions
- 1
Line a tray or board with parchment and arrange the biscuit bases evenly apart.
- 2
Place the egg whites and salt in a clean mixing bowl and begin whipping to soft peaks.
- 3
In a small saucepan, heat the sugar, water, and corn syrup until the syrup reaches soft-ball stage, about 240°F/115°C.
- 4
Slowly pour the hot syrup into the whipping egg whites while beating continuously, then add the vanilla and whip until the mixture is thick, glossy, and just warm.
- 5
Transfer the marshmallow mixture to a piping bag fitted with a round tip.
- 6
Pipe a tall dome of marshmallow onto each biscuit, then let the pieces stand for 20 to 30 minutes to form a light skin.
- 7
Melt the chocolate with the oil or cocoa butter until smooth and fluid.
- 8
Spoon or dip the chocolate over each marshmallow-topped biscuit so the dome is fully enrobed.
- 9
Let the coating set completely at cool room temperature before serving or storing.
Kosher notes
Use certified kosher pareve chocolate and biscuits. If avoiding non-kosher gelatin, rely on Italian-meringue marshmallow or kosher-certified gelatin.
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