Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Cream Puffs (Vannbakkels)

Vannbakkels are Norwegian cream puffs from Erken 1914: choux pastry of 50 g butter, 2.5 dl water, 100 g flour, and 4 small eggs is spooned onto a sheet with a dessert spoon and baked in a hot oven; the cold puffs are cut open, emptied, and filled with whipped cream sweetened with sugar and vanilla, then dusted with powdered sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 526 (falt i det fri)

Be the first to rate

About the dish

Cream puffs of choux pastry are one of the best-known dessert cakes in Erken's Stor kokebok. She places great emphasis on precise weighing and small eggs, because the consistency of the dough is decisive for the puffs to rise and turn out hollow.

How to make it

  1. 1

    Boil water and butter

    Bring the water and butter to a boil and take the pan off the heat.

  2. 2

    Stir in the flour

    Stir in all the flour at once. Return the pan to the heat for a moment until the dough "pulls away from the pan."

  3. 3

    The eggs

    Take the pan off the heat and stir in the eggs one at a time. Do not stir much after the last egg goes in.

  4. 4

    Baking

    Spoon the dough onto a greased sheet with a dessert spoon. Bake slowly in a hot oven, about 200 °C (390 °F) at first, then 180 °C (355 °F), for 25–30 minutes in all, until the puffs are dry and baked through.

  5. 5

    Fill

    Cut the cold puffs well over halfway open and remove all the soft dough. Whip the cream stiff with the sugar and vanilla and fill the puffs.

  6. 6

    Serving

    Dust with powdered sugar and serve.

Changes from the original

Measures converted to modern units (2.5 dl water, 5 dl heavy cream). "Baked slowly in a hot oven" is made concrete as about 200 °C (390 °F) falling to 180 °C (355 °F). The amount of sugar in the cream ("1 spoon of sugar") is set at 1 tablespoon, and vanilla to vanilla sugar.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 610)~84% of the text changedremovedadded
50 g smør. 2,5 dl vann. 100 g hvetemel. 125 gr. hvetemel 125 gr. smør 3/4 l. vann 4 stk egg (små, veies nøyaktig). 5 dl kremfløte (til fyll). 1 ss sukker (i kremen). 1 ts vaniljesukker (i kremen). melis (til pudring). Gi vann (små) (200 gr.) 3/4 l. kremfløte. Vannet og smør smøret gis et oppkok og ta gryten opkok, tas av varmen.. Rør inn ilden, irøres alt melet på én gang. Sett gryten en gang, settes et øyeblikk tilbake øieblikk over varmen til deigen «slipper gryten».. Ta gryten gryten». Tas av varmen og rør inn eggene varmen, irøres eggene, ett av gangen. Rør ad gangen; rør ikke mye etter meget efter at det siste egg egget er kommet i.. Sett deigen i. Settes med dessertskje på smurt plate. Stek Stekes langsomt i varm ovn, ca. 200 °C først, deretter 180 °C, i alt 25–30 minutter, til bakkelsene er tørre ovn. Vei nøiaktig, ta små egg og gjennomstekte.. Skjær vær ikke nysgjerrig, d. v. s. ovnsdøren skal ikke åpnes de kalde bakkelsene godt over halvveis opp og ta ut første 20 min., så kan det ikke gå galt. Overskjæres vel halvt når de er kolde; all bløt deig. Visp fløten stiv deig uttas, de fylles med sukker stivvispet fløte, hvori 1 skje sukker, og litt vanilje og fyll bakkelsene.. Strø melis over og server. strøes oppå med flormelis.

Note on Modernised

Mål omregnet til moderne enheter (2,5 dl vann, 5 dl kremfløte). «Stekes langsomt i varm ovn» er konkretisert til ca. 200 °C fallende til 180 °C. Sukkermengden i kremen («1 ske sukker») er satt til 1 spiseskje, og vanilje til vaniljesukker.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I know the dough is ready before the eggs are stirred in?
Bring the water and butter to a boil, take the pan off the heat, and stir in all the flour at once. Return it to the heat for a moment until the dough "pulls away from the pan," that is, gathers together and comes loose from the bottom and sides. Then take it off the heat and stir in the eggs one at a time.
Why should I use small eggs and weigh precisely?
Because the ratio of liquid, flour, and eggs determines whether the puffs rise and turn out hollow. The recipe uses 50 g butter, 2.5 dl water, 100 g all-purpose flour, and 4 small eggs — if these are weighed precisely, "nothing can go wrong." Eggs that are too large make the dough too loose. Also, do not stir much after the last egg goes in.
How are they baked and filled?
Spoon the dough onto a greased sheet with a dessert spoon and bake slowly in a hot oven. When the puffs are cold, cut them well over halfway open, remove all the soft dough, and fill them with stiffly whipped cream (½ l) with 1 spoonful of sugar and a little vanilla. Dust with powdered sugar.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!