Mariabullar - Maria Pastries Two Ways- Elderflower Curd and Raspberries, or Blueberry and Vanilla Custard Cream

I think it is time for something a little bit fancy. I'm not sure where the name comes from, I suppose it has something to do with the Virgin Mary- or perhaps they were first whipped up as a namesday treat for a girl named Maria... either way- these cream filled petit choux topped with a layer of shortbread are delicious!

The minimalist version of these might be as simple as a filling of vanilla custard mixed with whipped cream. Served cold it is reminiscent of vanilla ice cream. This time I opted for two luscious summer variants. One filling is blueberry jam, fresh blueberries, vanilla custard and whipped cream. The other kind is elderflower curd, raspberries and cream.

Start with the shortbread pastry:

2 dl plain flour

3 tbsp sugar

75 g butter

Chop together until the mixture forms a dough, or pulse in your food processor. Then let the dough rest in a cool place while you make the choux batter:

Petit choux:

3 dl water

100 g butter

2 dl plain flour

3 eggs

Bring water and butter to a boil in a thick bottomed sauce pan (don't use an aluminium pan).

Add the flour whilst whisking. Stir continuously and let the mixture boil until it starts to let go of the bottom of the pan. Still mixing, let it cool down somewhat.

Then add the eggs, one at a time, all the while mixing vigorously. Make sure that each egg is completely incorporated before adding the next.

Spoon or pipe 12 - 16 balls onto a baking sheet covered in baking parchment.

Lightly dust another parchment with flour and place the shortcrust dough on this, flatten it with you rhand and cover with a layer of cling film. Then roll the dough out into a thin layer. Using a glass, cut out rounds of dough. Place these on the choux balls.

Bake on center rack, 200-225 C  (390-440 F) approximately 25- 40 minutes, depending on how big you made the balls. It is very important not to open the oven whilst they are baking!

After baking, let the choux sit in the oven for a while with the oven door ajar. They should feel light and dry when you remove them. Let them cool completely before filling them. If you don't plan on eating them the same day they freeze well unfilled. I have also had luck freezing them already filled but don't let them sit any length of time filled or they will go soggy.

Fillings:

Version 1 - Elderflower curd,  raspberries and cream:

fresh raspberries
whipping cream
icing sugar

Elderflower Curd:
0.5 dl lemon juice
1.5 dl elderflower cordial concentrate
100 g butter, cut into cubes
0-5 dl sugar

Melt butter along with lemon juice and cordial in a saucepan. In a bowl, whisk together eggs and sugar. Pour the egg mix into the cordial mixture and stir thoroughly. Let it simmer (don't allow it to boil) until it thickens, and then let the curd cool down completely. Any leftover curd can be put in clean, dry glass jars and stored in the fridge. Best eaten within a few days. This curd is delicious in a pavlova or as a cake filling- or enjoy with scones for afternoon tea!

Fill the choux balls: Cut off a lid, spoon some curd on the bottom, fill up with whipped cream and top with raspberries. Replace lid and dust with icing sugar.

Version 2 - Jam, vanilla custard cream and berries/fruit:

jam
berries/fruit
icing sugar

Vanilla custard:
2 gelatin sheets
2 dl coffee cream (10-15% fat)
2 egg yolks
2 tsp potato starch
2 dl whipping cream
2-4 tsp vanilla

Soak the gelatin. Mix coffee cream, egg yolks, sugar and potato starch in a saucepan and let simmer until thick. Let cool somewhat. Drain the gelatin and stir them into the custard until dissolved. Let it cool, then mix in whipped cream and flavor with vanilla.

Cut a lid off each choux. Spoon a dollop of jam (I used blueberry here but any jam works- decorate with matching fruit or berries) in the bottom and then fill with the custard cream. Top off with some berries. Alternatively: Place a dollop of good jam in the bottom of each choux and fill up with cream. Finish with berries on top, then replace lid and dust with some icing sugar.

Try these, you won't regret it! And let me know how it goes!



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