Bergen Rumballs

Description
Serves 4



Ingredients
Pastry:


 * 3 1/2 T. sugar
 * 2 dl (3/4 cup) flour
 * 75 g (2 2/3 ounces, 1/3 cup) margarine

Cream Puffs:


 * 1 1/2 dl (2/3 cup) water
 * 3 T. margarine
 * 1 1/4 dl (1/2 cup) flour
 * 2 eggs

Filling:


 * 2 egg yolks or 1 egg
 * 1 1/2 T. sugar
 * 1 3/4 T cornstarch
 * 2 1/2 dl (1 cup) full fat milk
 * 2-3 T rum
 * 1 dl (scant 1/2 cup) whipping cream
 * 12-14 cocktail cherries

Directions
Pastry:

Combine sugar and flour and cut in the margarine. Form into a ball, wrap in plastic. Chill 1 hour. Preheat the oven to 210 degrees C (425 degrees 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. Cool slightly, then beat in the eggs, one at a time. 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.

Roll out the pastry. Cut out round cookies with a 6-7 cm (2 1/2") cutter. Drape them over the balls and press against the baking sheet. Bake until golden, 25-30 minutes.

Filling:

Whisk together eggs, sugar, cornstarch, and milk in a saucepan. Heat to boiling, stirring constantly, but do not boil. Stir in rum. Whip the cream and fold into the rum cream.

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