Bergen Rumballs

==Description==
Serves 4
===Ingredients===
Pastry:
* 3 1/2 T. Sugar
* 2 dl (3/4 cup) flour
* 75 g (2 2/3 ounces, 1/3 cup) margarine
cream Puffs:
* 1 1/2 dl (2/3 cup) water
* 3 T. margarine
* 1 1/4 dl (1/2 cup) flour
* 2 eggs
Filling:
* 2 egg yolks or 1 egg
* 1 1/2 T. Sugar
* 1 3/4 T cornstarch
* 2 1/2 dl (1 cup) full fat milk
* 2-3 T rum
* 1 dl (scant 1/2 cup) whipping cream
* 12-14 cocktail cherries
==Directions==
Pastry:
* Combine Sugar and flour and cut in the margarine.
* Form into a ball, wrap in plastic.
* Chill 1 hour.
* Preheat the oven to 210 degrees C (425 degrees F).
cream Puffs:
* Bring water and margarine to a boil.
* Add the flour and stir until the mixture forms a ball.
* Remove from the heat. Cool slightly, then beat in the eggs, one at a time.
* The mixture should be thick enough to just keep its shape.
* Make 12-14 balls with a spoon and place far apart on a greased baking sheet.
* Roll out the pastry.
* Cut out round cookies with a 6-7 cm (2 1/2") cutter.
* Drape them over the balls and press against the baking sheet.
* Bake until golden, 25-30 minutes.
Filling:
* Whisk together eggs, Sugar, cornstarch, and milk in a saucepan.
* Heat to boiling, stirring constantly, but do not boil.
* Stir in rum.
* Whip the cream and fold into the rum cream.
* Puncture the balls.
* Fill a pastry tube with rum cream and pipe the mixture into the balls.
* Top each with a cherry.
== See also ==
Category:Norwegian Desserts
Category:Dessert Recipes
Category:Norwegian Recipes
Category:Light whipping cream Recipes
Category:Cherry Recipes
Category:Desserts with Rum