What kind of dough are snow balls made of?

It is a cooked choux dough: 125 g butter and ¼ l water are brought to a boil, 250 g wheat flour is stirred in, and the dough is cooked until it pulls away from the pot. When the dough is completely cold, 6 eggs are stirred in, one at a time, along with a little sugar.

Why must the dough be cooled before the eggs are stirred in?

The recipe says the dough should be "quite cold" before the eggs are added, one at a time with good stirring between each. That way the eggs do not set in the hot dough, and the puffs rise evenly in the lard.

How do I know the lard is hot enough?

Erken writes that the lard is hot enough when it is steaming. The dough is spooned out as small puffs and fried pale golden; the snow balls are eaten hot, rolled in granulated sugar.

What is the "press" mentioned at the end?

"Press" puffs are made the same way, but with 125 g butter, 3½ dl water, 250 g wheat flour, and 8 eggs. The dough is pressed through a press and "snipped" straight into the lard pot with scissors.

Snow Balls (Fried Choux Puffs)

Snow balls from Erken (1914): a choux dough of 125 g butter, 2.5 dl water, 250 g flour, and 6 eggs, spooned into hot lard, fried pale golden and rolled in granulated sugar. A "press" variant with 3.5 dl water and 8 eggs, piped and snipped into the fat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 528 (falt i det fri)

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About the dish

Snow balls are a deep-fried choux dough from the chapter "Dessert Cakes" in Erken's Stor kokebok (Great Cookbook) (1914). The same dough is used for "press" puffs, which are pressed through a piping bag and snipped directly into the hot fat.

How to make it

1
Bring to a boil
Bring the butter and water to a boil in a pot.
2
Stir in the flour
Add the flour, stir well, and let the dough cook until it pulls away from the pot. Take the pot off the heat.
3
Add the eggs
When the dough is completely cold, stir in the eggs one at a time. Stir well between each egg. Finally, stir in a little sugar.
4
Deep-fry
Spoon small puffs into boiling lard or oil, about 175 °C (345 °F), and fry them pale golden and cooked through.
5
Serve
Roll the hot puffs in granulated sugar and serve at once.
6
Variant: press puffs
"Press" puffs are made the same way from 125 g butter, 3.5 dl water, 250 g wheat flour, and 8 eggs. The dough is pressed through a piping bag and snipped with scissors straight into the fat. The fat is hot enough when it is steaming.

Changes from the original

Lard is given as lard or neutral frying oil, and the temperature is specified as about 175 °C (345 °F). Measurements are converted to modern units (¼ l = 2.5 dl).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 528) → Modernisert~82% av teksten endretfjernetlagt til

125 ~~gr. smør 250 gr. hvetemel ¼ l.~~ g smør. 2,5 dl kokende ~~vand~~ vann. 250 g hvetemel. 6 stk egg. ~~Smørret~~ 1 ss sukker (i deigen). 1 l smult eller nøytral frityrolje (til steking). 100 g strøsukker (til å vende bollene i). Kok opp smør og ~~vandet gives et opkok, tilsættes~~ vann i en gryte.. Tilsett melet, ~~røres godt, koker,~~ rør godt og la deigen koke til ~~det~~ den slipper gryten. ~~Tages op, og naar det~~ Ta gryten av platen.. Når deigen er ~~ganske koldt, irøres eggene, 1 ad gangen — rør~~ helt kald, røres eggene inn ett om gangen. Rør godt ~~mellem~~ mellom hvert ~~egg —, samt~~ egg. Rør til sist inn litt ~~sukker. Lægges~~ sukker.. Sett med ~~ske som smaa~~ skje små boller i kokende smult eller olje, ca. 175 °C, og ~~kokes lyse gule. Spises varme, vendt~~ stek dem lyst gule og gjennomstekte.. Vend de varme bollene i ~~strøsukker.~~ strøsukker og server straks.. Sprut lages ~~paa~~ på samme ~~maate~~ måte av 125 ~~gr.~~ g smør, ~~3½ del. vand,~~ 3,5 dl vann, 250 ~~gr.~~ g hvetemel og 8 egg. ~~Trykkes gjennem sprøite, «klippes» direkte i smultgryten~~ Deigen presses gjennom sprøytepose og klippes med ~~saks. Smultet~~ saks rett ned i fettet. Fettet er passe ~~varmt, naar~~ varmt når det damper av det.

Note til Modernisert

Smult er angitt som smult eller nøytral frityrolje, og temperaturen er presisert til ca. 175 °C. Mål er omregnet til moderne enheter (¼ l = 2,5 dl).

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Frequently asked questions

What kind of dough are snow balls made of?: It is a cooked choux dough: 125 g butter and ¼ l water are brought to a boil, 250 g wheat flour is stirred in, and the dough is cooked until it pulls away from the pot. When the dough is completely cold, 6 eggs are stirred in, one at a time, along with a little sugar.
Why must the dough be cooled before the eggs are stirred in?: The recipe says the dough should be "quite cold" before the eggs are added, one at a time with good stirring between each. That way the eggs do not set in the hot dough, and the puffs rise evenly in the lard.
How do I know the lard is hot enough?: Erken writes that the lard is hot enough when it is steaming. The dough is spooned out as small puffs and fried pale golden; the snow balls are eaten hot, rolled in granulated sugar.
What is the "press" mentioned at the end?: "Press" puffs are made the same way, but with 125 g butter, 3½ dl water, 250 g wheat flour, and 8 eggs. The dough is pressed through a press and "snipped" straight into the lard pot with scissors.

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