Rjómabollur (cream puffs)
(from kdr58’s recipe box)
Traditional in Iceland on the Monday before Shrove Tuesday
Source: Delia Smith
Prep time: 10 minutes
Cook time: 25 minutes
Serves 4 people
Ingredients
- 60g strong plain flour
- 50g butter
- 1 tsp sugar
- 2 eggs, beaten
- 150ml water, cold
Directions
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Cut the butter into pieces and heat with the water in a saucepan.
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Weigh flour into a small bowl. Add sugar.
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As soon as the butter has melted, and the water begins to boil, turn off heat and add flour all at once.
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Beat with a wooden spoon (or electric mixer) until the mixture is smooth and leaves sides of saucepan clean.
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Beat in eggs one at a time, making a glossy paste.
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Either grease a baking sheet, wet it and tap sharply to get rid of extra misture, or use a tray lined with baking paper.
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Make small spoonfuls of mixture.
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Bake for 20 minutes at 185°C, fan oven. Snip hole and bake for 3 more minutes.
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When cool, top with melted chocolate and leave it to set. Fill with raspberry jam and whipped cream.
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makes about 18 bite-size ones. If you make them bigger then they need longer in the oven.