Vatnsdeigsbollur með karamellufyllingu

Choux pastry balls with caramel filling

Rose Monday is called “bolludagur” in Iceland, meaning “ball day”. The custom of traditionally baking such sweet "balls" on Shrove Monday and eating large quantities of them - before the start of Lent - was probably introduced to Iceland by Danish bakers at the end of the 19th century.

Ingredients

For the choux pastry balls

100 g butter
300 ml water
120 g wheat flour
4 medium eggs

For the creams

2 packs of caramel cream
approx. 600 ml milk

500 ml whipping cream
2 Tbsp powdered sugar
70 g caramel chocolate

For the glaze

100 g caramel chocolate
75 ml whipping cream
140 g powdered sugar
1 pinch of ground vanilla

1 pinch of lava salt / 2 Tbsp chopped nuts


Preparation

Preheat the oven to 350 °F (180 °C) fan oven.

Place the butter and water in a large pot and bring to the boil, then simmer for two minutes.

Remove the pot from the oven
.
Sift in the flour and mix thoroughly.

Now let the dough cool for about 5 minutes.

Add the eggs one at a time and beat well each time.

Now use a spoon or a syringe to put the dough onto a baking tray lined with baking paper, preferably 6 balls divided into 2 trays (i.e. 12 balls in total).

Then bake the bales in a preheated oven at 350 °F (180 °C) for about 25 minutes. Under no circumstances should you open the oven in between so that the bales do not collapse!

Then take the bales out of the oven and let them cool thoroughly.

Prepare the caramel cream with the milk according to the package instructions.

Beat the cream with the powdered sugar until stiff. .

Grate the chocolate into small pieces and stir in.

Cut the bales open.

Pour the caramel cream evenly onto the bales.

Then add the whipped cream on top.

Place the upper halves of the bales on the cream.

Heat the whipping cream and caramel chocolate slowly and carefully in a small saucepan.

Add the powdered sugar and ground vanilla and stir.

Then spread the mixture onto the balls and sprinkle with a small pinch of lava salt (or a little chopped nuts or similar).

Then chill the finished bales in the refrigerator and let the cream set.

Then serve the balls well chilled.

[Translated from here.]