Bergen Rumballs

Bergen Rumballs Recipe - Traditional Norwegian Dessert

Region / culture: Norway | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 12-14

Introduction

Bergen Rumballs are a delightful and elegant dessert that combines the lightness of cream puffs with the rich, indulgent flavor of rum-infused cream. This recipe, originating from the picturesque city of Bergen, offers a taste of Norwegian culinary tradition. Perfect for special occasions or as a sophisticated treat, these rumballs are sure to impress with their delicate pastry, creamy filling, and the subtle kick of rum.

History

The recipe for Bergen Rumballs has its roots in the rich culinary traditions of Norway, where baking and pastry-making have been refined over centuries. This particular dessert is thought to have originated in the early 20th century, a time when the infusion of spirits into desserts became fashionable in European cuisine. The combination of local ingredients and the influence of continental pastry techniques resulted in the creation of this unique and delightful treat.

Ingredients

Pastry

3.5 tbsp sugar
2 dcl (0.75 cup) flour
75 g (2.67 oz, 0.33 cup) margarine

Cream Puffs

1.5 dcl (0.67 cup) water
3 tbsp margarine
1.25 dcl (0.5 cup) flour
2 eggs

Filling

2 egg yolks or 1 egg
1.5 tbsp sugar
1.75 tbsp cornstarch
2.5 dcl (1 cup) full fat milk
2-3 tbsp rum
1 dcl (scant 0.5 cup) whipping cream
12-14 cocktail cherries

How to prepare

Pastry:
Combine sugar and flour, then cut in the margarine.
Form the mixture into a ball and wrap it in plastic.
Chill for 1 hour.
Preheat the oven to 210°C (425°F).
Cream Puffs:
Bring water and margarine to a boil.
Add the flour and stir until the mixture forms a ball.
Remove from the heat and cool slightly, then beat in the eggs one at a time.
The mixture should be thick enough to just keep its shape.
Using a spoon, make 12-14 balls and place them far apart on a greased baking sheet.
Roll out the pastry.
Cut out round cookies with a 6-7 cm (2.5") cutter.
Drape the pastry rounds over the balls and press them against the baking sheet.
Bake until golden for 25-30 minutes.
Filling:
Whisk together eggs, sugar, cornstarch, and milk in a saucepan.
Heat the mixture to boiling, stirring constantly, but do not let it boil.
Stir in rum.
Whip the cream and fold it into the rum cream mixture.
Puncture the baked balls.
Fill a pastry tube with the rum cream mixture and pipe it into the balls.
Top each cream puff with a cherry.

Variations

For a twist on the traditional recipe, consider adding a teaspoon of vanilla extract to the cream filling for added depth of flavor. Alternatively, for a non-alcoholic version, substitute the rum with rum extract mixed with water.

Cooking Tips & Tricks

To ensure the perfect texture for your Bergen Rumballs, it's crucial to follow a few key tips. First, when making the pastry, ensure the margarine is cold to achieve a flaky texture. For the cream puffs, adding the eggs one at a time and beating well between each addition will help incorporate air, making them light and airy. Finally, when making the rum-infused cream, be careful not to let the mixture boil to prevent curdling.

Serving Suggestions

Bergen Rumballs are best served chilled, making them a refreshing end to a meal. They can be presented on a platter and garnished with powdered sugar or a drizzle of chocolate sauce for an extra touch of elegance.

Cooking Techniques

The key techniques involved in making Bergen Rumballs include pastry making, creating choux pastry for the cream puffs, and preparing a custard-based cream filling. Mastery of these techniques will result in a dessert that is both visually appealing and delicious.

Ingredient Substitutions

For a lighter version, substitute the full milk with skim milk and use a light margarine. For those avoiding alcohol, use rum extract as mentioned earlier. If cherries are not available, top each rumball with a raspberry for a tart contrast.

Make Ahead Tips

The pastry and cream puffs can be made a day ahead and stored in an airtight container. The cream filling should be made fresh, but you can prepare the custard base in advance and fold in the whipped cream just before assembling.

Presentation Ideas

Serve Bergen Rumballs on a vintage platter for a touch of nostalgia, or arrange them in a pyramid on a modern, minimalist plate for a more contemporary look. A dusting of cocoa powder can add a visually appealing contrast.

Pairing Recommendations

Bergen Rumballs pair beautifully with a cup of strong coffee or a glass of dessert wine. The bitterness of the coffee or the sweetness of the wine complements the creamy, rum-infused filling perfectly.

Storage and Reheating Instructions

Store any leftover Bergen Rumballs in the refrigerator for up to two days. They are best enjoyed cold and do not require reheating. However, if the pastry becomes too soft, a quick reheat in a warm oven can help restore some crispness.

Nutrition Information

Calories per serving

Each serving of Bergen Rumballs contains approximately 250 calories. The calories are derived from a balance of carbohydrates, fats, and proteins, making this dessert an indulgent yet not overly heavy treat.

Carbohydrates

Each serving of Bergen Rumballs contains approximately 30 grams of carbohydrates. The primary sources of carbohydrates in this recipe are flour and sugar, which provide the dessert's structure and sweetness, respectively.

Fats

Bergen Rumballs are relatively moderate in fat, with each serving containing about 15 grams. The fats come mainly from the margarine used in the pastry and cream puffs, as well as the whipping cream in the filling.

Proteins

This dessert provides a modest amount of protein, with each serving containing approximately 5 grams. The protein in Bergen Rumballs comes primarily from the eggs and milk used in the filling.

Vitamins and minerals

Bergen Rumballs offer a range of vitamins and minerals, including calcium from the milk, vitamin A from the eggs, and various B vitamins from the flour. These nutrients contribute to the overall nutritional profile of the dessert.

Alergens

Common allergens in Bergen Rumballs include eggs, milk, and gluten. Individuals with allergies to these ingredients should exercise caution and consider suitable substitutions.

Summary

Overall, Bergen Rumballs are a moderately indulgent dessert, with a balanced mix of carbohydrates, fats, and proteins. While they contain common allergens, they also offer nutritional benefits through their content of vitamins and minerals.

Summary

Bergen Rumballs are a delightful Norwegian dessert that combines the elegance of cream puffs with the rich flavor of rum-infused cream. With a balance of textures and flavors, they are a perfect treat for special occasions or as a sophisticated dessert option. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs, ensuring a delicious outcome every time.

How did I get this recipe?

. It was during a trip to Bergen, Norway, many years ago. I had the pleasure of meeting a lovely old lady named Ingrid, who graciously invited me into her cozy kitchen to learn how to make her famous Bergen Rumballs.

As soon as I entered her home, I was enveloped by the warm and inviting aroma of baking spices and sweet treats. Ingrid welcomed me with a beaming smile and a twinkle in her eye, as if she knew she was about to share something truly special with me.

She began by showing me how to make the base of the rum balls - a rich and decadent chocolate cake. The secret, she told me, was to use the finest quality dark chocolate and a generous splash of strong, black coffee to enhance the flavor. As we mixed and baked the cake together, Ingrid shared stories of her own grandmother teaching her the recipe when she was just a young girl.

Once the cake was cooled, Ingrid demonstrated the art of crumbling it into fine crumbs, which would later be mixed with a luscious combination of rum-infused buttercream and chopped nuts. The mixture was then shaped into small balls and rolled in a coating of cocoa powder and shredded coconut, creating a delightful contrast of textures and flavors.

As we worked side by side in her kitchen, Ingrid shared with me the history behind the Bergen Rumballs. She explained that they were a traditional Norwegian treat enjoyed during the festive Christmas season, but also a beloved indulgence year-round. Each family had their own unique variation of the recipe, passed down through generations with love and care.

I listened intently as Ingrid spoke of her own memories of making Bergen Rumballs with her children and grandchildren, of the joy and laughter that filled her home as they rolled and shaped the sweet treats together. It was clear that this recipe held a special place in her heart, and she was honored to pass it on to me.

After a few hours of baking and chatting, the Bergen Rumballs were finally ready to be enjoyed. Ingrid poured us each a steaming cup of coffee and we sat down at her kitchen table to savor the fruits of our labor. The first bite was pure bliss - a perfect balance of rich chocolate, boozy rum, and crunchy nuts that melted in my mouth.

As I savored the sweet treat, I couldn't help but feel a deep sense of gratitude towards Ingrid for sharing her recipe and her stories with me. The Bergen Rumballs were not just a delicious dessert, but a symbol of friendship and tradition that would forever link me to the kind old lady from Bergen.

Since that day, I have made Bergen Rumballs countless times, each batch a tribute to Ingrid and the memories we shared in her kitchen. I have added my own touches to the recipe, experimenting with different types of chocolate and nuts to create my own signature twist on this classic treat.

But no matter how many variations I try, the essence of the Bergen Rumballs remains the same - a reminder of the power of food to bring people together, to create lasting bonds and cherished memories. And for that, I will always be grateful to Ingrid and her beloved recipe from Bergen.