NORWEGIAN CULTURE
Ingredients
For the Pastry
3 1/2 Tbsp. sugar
3/4 cup flour
1/3 cup margarine
For the Cream Puffs
2/3 cup water
3 Tbsp. margarine
1/2 cup flour
2 eggs
For the Filling
2 egg yolks or 1 egg
1 1/2 Tbsp. sugar
1 3/4 Tbsp. corn starch
1 Cup cup full fatwhole milk
2-3 Tbsp. rum
Scant 1/2 cup whipping cream
12-14 cocktail cherries
For the Pastry
Step 1
Combine sugar and flour and cut in the margarine.
Step 2
Knead lightly. Form into a ball, wrap in plastic. Chill 1 hour.
Preheat the oven to 210ºC (425ºF).
For the Cream Puffs
Step 1
Bring water and margarine to a boil.
Step 2
Add the flour and stir until the mixture forms a ball.
Step 3
Remove from the heat. Cool slightly, then beat in the eggs, one at a time.
Step 4
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.
Step 5
Roll out the pastry. Cut out round cookies with a 6-7 cm (2 1/2”) cutter. Drape them over the balls and press carefully against the baking sheet.
Step 6
Bake until golden, 25-30 minutes.
For the Filling
Step 1
Whisk together eggs, sugar, cornstarch, and milk in a saucepan.
Step 2
Heat to boiling, stirring constantly, but do not allow to boil. Cool, stirring occasionally.
Step 3
Stir in rum. Whip the cream and fold into the rum mixture.
Step 4
Puncture the bottom of the cream puffs. Fill a pastry tube with rum cream and pipe the mixture into the cream puffs. Top each with a cherry.
This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.
Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
(800) 979-3346
www.vesterheim.org