LL-L "Delectables" 2003.10.17 (06) [D/E]

Fri Oct 17 17:16:53 UTC 2003

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L O W L A N D S - L * 17.OCT.2003 (06) * ISSN 189-5582 * LCSN 96-4226
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From: burgdal32admin <burgdal32 at pandora.be>
Subject: LL-L "Delectables" 2003.10.16 (13) [E]

> From: globalmoose at t-online.de (Global Moose Translations)
> Subject: LL-L "Delectables" 2003.19.16 (04) [E]
>
> Luc wrote:
>
>> All the bakeries in Flanders sell "Boules de
>> Berlin"(Berliner/Berliijnse bollen). According to the traditions,only
>> on wednesdays. I think it has something to do with the war, but i'm
>> not
>> sure.
>> It is a round sort of a cake with confectionerscream.
>
> In the USA (at least on the West coast), they sell them as "Bismarcks".
> They're filled with confectioner's cream and often covered with
> chocolate.
>
> The German "Berliner" (short for "Berliner Pfannkuchen") is filled
> with jam,
> not cream; the traditional flavor is plum, but nowadays it's mostly
> apricot
> or raspberry. Since they're mostly eaten at New Year's or carnival,
> there's
> also a tradition of filling ONE of the batch with hot mustard (you can
> even
> order them like that from the bakery). I usually simply announce that
> one of
> them is filled with mustard (even though it never is) just to watch
> people
> eyeing them with supicion and nibbling them veeery carefully.
>
> Here, now, is the recipe for Americans. I usually make a double or
> triple
> batch.
>
> 65 g butter or margarine
> 125 g sugar
> 2 eggs
> 2 cl rum
> 350 g flour
> 6 teaspoons baking powder (for Germans: 1 TÃ¼tchen)
> 1/8 l milk
>
> Icing: 200 g powdered sugar, 3 cl rum
>
> Beat butter, sugar, eggs, rum ans some of the flour together, blend
> until
> smooth; add the rest of the flour, baking powder and milk and stir
> some more
> (this is quite a firm, heavy batter).
>
> Place largish blobs of batter (about two heaping tablespoons each) on a
> greased baking sheet, about 15-20 cm (6-8 inches) apart. Bake at 170Â° C
> (350Â°F) for 20 minutes until very light brown.
>
> The blobs will run and spread, ideally in a neat circle (if they
> don't, use
> more liquid the next time). After they are baked, the flat bottom
> becomes
> the top which is iced with a glaze of powdered sugar and rum.
>
> You can also use a chocolate glazing; often bakeries also sell them
> glazed
> half black and half white (maybe an explanation for the name
> "Americans"?).
>
> The rum is essential in the batter, don't leave it out. The alcohol
> will
> evaporate when you bake it. You can, however, replace the rum in the
> icing
> with lemon juice.
>
> Eet smakelijk!!
> Gabriele
Hi Gabriele,

  I think that our "Boules de Berlin" are not quiet the same.
Here is the recepy:

350 g bloem
1 snuifje zout
30 g gist
1 eetlepel griessuiker
2 Ã  2,5 dl melk
2 eieren
75 g vetstof
0,25 l pasteibakkersroom (of abrikozenconfituur)

Breng de bloem in een kom, maak een kuiltje en strooi het zout langs de
rand. Breek de gist in wat lauwe melk, voeg de suiker toe en laat even
rijzen.
Breng het ei en de gist in het kuiltje en meng alles onder elkaar.
Voeg als laatst de malse vetstof toe. Laat een half  uur rijzen. Fruit
de bolletjes in een niet  te warm frituurvet (150Â°C)
Laat ze afkoelen. Snijd de bollen open en vul ze met pasteibakkersroom.
Bestrooi voor het opdienen met bloemsuiker.

Pasteibakkersroom:
4 eieren
150 g suiker
40 g bloem en 40 g vanillebloem
1 l melk

Klop de eieren met de suiker. Voeg er de bloem en de vanillebloem bij.
Voeg er al roerende de kokende melk aan toe. Zet alles op een zacht
vuur en laat koken onder voortdurend roeren.
Wanneer de klontertjes gevormd worden, neem de kookpan even van het
vuur en roer heel vlug. Laat de room doorkoken en daarna lauw worden;
voorkom de vorming van een vel door er  af en toe in te roeren.

groetjes
luc vanbrabant
oekene

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