📝 About This Recipe
Vandbakkelser are the crowning jewel of the Danish afternoon coffee table, known for their impossibly light, crisp shells and hollow, airy centers. Derived from the French choux tradition but embraced as a Scandinavian classic, these versatile buns are a masterclass in texture—delicate on the outside and tender within. Whether filled with sweetened whipped cream and jam for a festive treat or enjoyed savory, they represent the simple elegance of Nordic baking.
🥗 Ingredients
The Choux Pastry Dough
- 250 ml Water (cold and fresh)
- 100 grams Unsalted Butter (cut into small cubes)
- 150 grams All-purpose Flour (sifted for a smoother dough)
- 1/4 teaspoon Salt (fine sea salt)
- 4 pieces Large Eggs (at room temperature)
- 1 teaspoon Granulated Sugar (optional, for sweet versions only)
The Classic Cream Filling
- 300 ml Heavy Whipping Cream (very cold)
- 2 tablespoons Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/2 cup Raspberry Jam (high quality, seedless preferred)
Garnish & Finish
- 1 tablespoon Powdered Sugar (for dusting)
- 50 grams Dark Chocolate (melted, for drizzling (optional))
- 15 pieces Fresh Raspberries (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Pro tip: Lightly flick a few drops of water onto the parchment; the steam helps the buns rise.
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2
In a medium heavy-bottomed saucepan, combine the water, cubed butter, and salt (and sugar if using). Bring to a rolling boil over medium heat, ensuring the butter is completely melted.
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3
As soon as the mixture boils, remove from heat. Add the sifted flour all at once and stir vigorously with a wooden spoon until the flour is fully incorporated.
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4
Return the pan to medium-low heat. Continue stirring for 1-2 minutes to 'cook' the flour. The dough should form a smooth ball that pulls away from the sides and leaves a thin film on the bottom of the pan.
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5
Transfer the hot dough to a mixing bowl and let it cool for 5 minutes. You want it warm, but not so hot that it cooks the eggs instantly.
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6
Whisk the eggs in a separate bowl. Add the eggs to the dough one at a time, beating thoroughly after each addition with a wooden spoon or electric mixer. The dough will look like it's separating at first, but keep mixing until it becomes smooth and glossy.
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7
Check the consistency: the dough should be thick enough to hold its shape but fall slowly off the spoon in a 'V' shape. You might not need all of the 4th egg.
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8
Using two spoons or a piping bag with a large round tip, place mounds of dough onto the prepared baking sheet, leaving at least 2 inches of space between them as they will double in size.
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9
Bake for 25-30 minutes. CRITICAL: Do not open the oven door during the first 20 minutes, or the buns will collapse from the temperature change!
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10
The buns are done when they are golden brown and feel light and hollow when tapped. Turn off the oven, prick the side of each bun with a toothpick to let steam escape, and leave them in the cracked-open oven for 5 minutes to crisp up.
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11
Transfer to a wire rack to cool completely before filling. While cooling, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
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12
To assemble, slice the cooled buns in half horizontally. Place a teaspoon of raspberry jam in the bottom half, pipe or spoon a generous amount of whipped cream on top, and replace the lid.
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13
Dust the tops with powdered sugar or drizzle with melted chocolate and serve immediately for the best texture.
💡 Chef's Tips
Never open the oven door early; the steam trapped inside is what creates the hollow center. Ensure your eggs are at room temperature to prevent the dough from cooling down too quickly and losing its elasticity. If the dough is too runny, you cannot fix it by adding more flour; you must start over or make a small half-batch of 'cooked' dough to mix in. For a savory twist, omit the sugar and fill with shrimp salad (Skagenröra) or herb cream cheese. Store unfilled shells in an airtight container for 2 days, or freeze them and crisp them up in the oven for 5 minutes before using.
🍽️ Serving Suggestions
Serve alongside a hot cup of strong Scandinavian filter coffee or Earl Grey tea. Pair with a glass of chilled sparkling wine for a sophisticated Nordic brunch. Add a side of fresh seasonal berries like strawberries or cloudberries for a tart contrast. For a traditional Danish 'Fastelavn' style, add a layer of marzipan paste at the bottom of the bun.