Recipe excerpt from:
Aebleskiver – A New Take on Traditional Danish Pancakes
by Pim Pauline Overgaard
Makes about 14 large or 28 small (1½ to 1¾-inch / 4 to 4.5-cm) æbleskiver | NF | VG
Whipped Cream
- 1 cup (240 ml) heavy cream
- ¼ cup (30 g) powdered sugar
Aebleskiver
- 1½ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup (220 g) melted butter + more for the pan
- 2½ cups (500 g) granulated sugar
- ½ cup (50 g) cocoa powder
- 6 eggs
Crushed cocoa beans, for garnish
Edible gold leaf, for garnish
TO MAKE THE WHIPPED CREAM: Using an electric mixer, whisk the heavy
cream and powdered sugar until stiff peaks form. Refrigerate until ready to
serve.
TO MAKE THE ÆBLESKIVER: A nonstick pan is highly recommended for this
recipe.
In a large bowl, add the flour, baking powder, and salt and mix well. Set aside.
Melt the butter in a medium saucepan over low heat. Add the granulated sugar
and cocoa powder, and stir until well blended. Remove from the heat and stir
in the eggs.
Pour the mixture over the dry ingredients and whisk quickly until just combined.
Try not to stir the batter again after this.
Heat the æbleskiver pan over low heat with ½ to 1 teaspoon of butter in each
cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.
Cook slowly until a crust forms on the batter. Use a small spoon to gently lift
up and turn the æbleskiver 90°, letting the batter spill over. These æbleskiver
are especially delicate, but be patient; once a skin has formed, the æbleskiver
will turn more easily. Use the spoon to tuck any of the overflowing batter back
into each well before turning again in a different direction and then a last time
to close up the sphere. The æbleskiver are done as soon as a crust is formed all
around and the æbleskiver hold together. They should be gooey inside.
Serve right away or let the æbleskiver cool to room temperature.
TO SERVE: Place the æbleskiver on a large serving platter or on individual plates.
Use a few different size and style of piping tips to decorate the plate with the
whipped cream. Sprinkle with a few crushed cocoa beans and garnish with small,
torn pieces of gold leaf.
