Ingredients

For the Pastry

3 ½ Tbsp. sugar
¾ Cup flour
⅓ Cup margarine

 

For the Cream Puffs

⅔ Cup water
3 Tbsp. margarine
½ Cup flour
2 Eggs

 

For the Filling

2 Egg yolks or 1 egg
1½ Tbsp sugar
1¾ Tbsp cornstarch
1 Cup full fat milk
2-3 Tbsp rum
Scant ½ 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 210 degrees C (425 degrees F).

 

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 ½") 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 cream.

 

Step 4 

Puncture the balls. Fill a pastry tube with rum cream and pipe the mixture into the balls. 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