Snowballs are just always a huge success and are not hard to make
Most people love snowballs, and they can be made in many variants. Children also think it is great fun to make them, and can easily figure it out, All the various snowballs on the image here under, are created by children around 9 This year I have had on the course. You can make them on ordinary biscuit bases or one can make marzipan bottoms. Children usually prefer biscuit bottoms, While adults seem marzipan bottoms are a little more exclusive.
Tempering of chocolate is pretty important if you want to really glossy and “crisp” chocolate. If you don't do it correctly will be the surface white when it is cooler.
I think, however, that chocolate tempering is somewhat cumbersome something, and I think the chocolate is quite difficult to work with at the 31-32 ° C the maximum may be. So I admit it, I do not always correctly, especially not when I'm working with children. For the chocolate is so much easier to work with when it is 45 ° c and more liquid. Sprinkles it with coconut, vermicelli and toppings afterwards, no one notice that the chocolate does not look perfect and smooth out 😉
Ordinary cream bun bottoms, biscuits can be purchased in several places. Do you live near Frederiksberg can I recommend Frederiksberg Chocolate at Frederiksberg All 64 where I bought them last. Otherwise, they can be purchased in Føtexeller online at Bagetid.dk as also dealer Callebaut chokoloade that I use for coating. The also sell the chocolate smeltere as the boys use on image.
I also sometimes make marzipan bottoms on which I put chocolate, see below in the recipe.
But our favorite home-baked bottoms are nut bottoms, Super delicious. They are easy and quick to make and I have a recipe here.
The beauty of the great chokoladesmeltere is that they have a lid so you can also save the chocolate leftovers in the fridge for next time, and you can buy multiple bowls. I use them also on the way, that I first tempererer over a water bath, but use metal dish from chocolate smelter, Finally I put the saw in the smelter to keep the temperature constant.
I have heard several who have had difficulty finding glucose, I've seen it in Super Brugsen, but otherwise it is negotiated online. I putter often a few snowballs in a goodie, and give them as a gift.
RECIPE – Cream puffs 20 – 30 pcs
(Number depends on the size of the bottoms)
INGREDIENTS
4 pasteurized egg whites / 120 g egg white
30 g sugar vanilla or 1 tbsp vanilla sugar
340 g glucose
75 g water
400 g chocolate for coating
Desiccated coconut or other sprinkles for garnish
APPROACH FOAM
- Whip æggerhvider, Vanilla with the 30 (g) sugar to it is rigidly
- Mix water and glucose in a saucepan and heat to 117 °C
- Beat the egg whites and pour slowly melted glucose in
- Whip around. 10 min
- Use a spatula and put the foam in an icing bag, or a plastic bag one rocks the corner of
- Splashing out on bottoms by keeping the mouth of spraying the bag close to the biscuit so the mass spread out to the sides
- Spatter is not beyond the edges
- Let them stand about an hour
- Dip or pour over then with chocolate
- Sprinkle with coconut or other toppings (especially if you have “cheated” with the way the)
MARZIPAN BOTTOMS
- Spread the icing sugar on the table and roll marcipanen out in ca 2 mm stykkelse
- Stop bottoms out with a udstandser or a glass
- Bake in oven about 5 min. by 200 °C (they get too long they become rock hard)
CHOCOLATE TEMPERING – Dark Chocolate
- Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again
CHOCOLATE TEMPERING – Light Chocolate
- Warm half the chocolate over the water bath for 45 °C
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 29-30 °C , get the temperature of 32 ° You have to start over again
CHOCOLATE TEMPERING – White Chocolate
- Warm half the chocolate over the water bath for 40-45 °C
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
- Pour/set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 28-29 °C , get the temperature of 31 ° You have to start over again
I usually use an ordinary round gulp down to spray the foam out with, but one can also make it a little more festive with a star guzzle.
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We had workshop here at the Learning uIU and I would like to have the recipe for nøddebundene we used to cream buns. Them I can not find here the page.
Thank you for finally…Must have posted the recipe, but here is the 🙂
Nøddebunde
100 (g) sugar
100 g chopped hazelnuts
CA 150 g egg whites until the mixture is soft, pour a little at a time so the mass is not too liquid
the slope of the piping bag and put on the plate, can also be done with spoon.
Bake at 180 degrees to golden