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Danish Halloween Flødeboller

Cream puffs (chocozoen) on a brownie base, foam with vanilla and cinnamon, filled with a gel of pumpkin and mandarin and coated with orange chocolate.

Seen in Denmark: “the Fløddeboller”. Also known in the Netherlands as chocolate kisses. In Denmark, these kisses are transformed into true works of art. Delicious with coffee or as a small treat on the friandise board.

Ingredients

200gpumpkin puree
100gmandarin puree
3gTextura Agar mini
50gSugar

140gfree-range egg white Danaeg
250gSugar
75gWater
110gGlucose syrup
Ground cinnamon
1units.itemsVanilla pod

callets white-orange

Preparation

  1. Bring the purees to a boil with sugar and agar.
  2. Pour the mixture into a container and let it cool in the fridge until it becomes a jelly.
  3. Blend the jelly in a food processor until smooth gel is formed.
  4. Put the gel in a piping bag with a small plain nozzle.

  1. Boil water, sugar, and glucose in a pan to 115°C. Set aside 30 grams of sugar.
  2. Whip the egg whites until fluffy and slowly add the remaining sugar.
  3. Slowly pour the cooked sugar into the whipped egg whites and beat until completely cool.
  4. Add a pinch of cinnamon and the seeds from a vanilla pod.
  5. Transfer to a piping bag with a smooth, wide tip.

  1. Melt the chocolate and heat to 45°C. Set aside ¼ of the chocolate.
  2. Let the chocolate cool to 28°C, stirring well in between.
  3. Gently heat the chocolate to 30°C.

  1. Cut out the brownie in the desired shape.
  2. Pipe a generous dollop of Italian meringue on top.
  3. Insert the piping bag with the gel into the meringue dollop and pipe some gel inside.
  4. Place the "zoen" on a perforated baking spatula and pour over the chocolate.
  5. Gently tap the spatula on the edge of the bowl of chocolate so the chocolate layer becomes nice and thin.
  6. Let the chocolate set. This may take several hours.