Bergen Rumballs

Description

Serves 4

BERGEN RUMBALLS

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.