How can you store Berlin balls?

Room temperature: Berlin balls are best enjoyed fresh, so it's ideal to consume them on the same day they are made or purchased. If you want to keep them for a day, it's best to store them at room temperature in an airtight container or on a plate covered with plastic wrap. Refrigerator: If you plan to keep the Berlin balls for more than a day, place them in the refrigerator. Make sure they are well sealed in an airtight container or wrapped tightly in plastic wrap to prevent drying out. The refrigerator does slow down the drying process but can still cause the balls to lose their softness more quickly.

Can you freeze Berlin balls?

Portion: If you want to freeze Berlin balls, divide them into individual portions before freezing. This makes it easier to thaw only the amount you need. Airtight packaging: Place the individual portions of Berlin balls in airtight freezer bags or freezer containers to prevent freezer burn. Remove any excess air from the packaging. Label: Label the bags or containers with the freezing date so you know how long they have been stored in the freezer. Berlin balls can usually be stored in the freezer for up to 2-3 months without significant loss of quality. When thawing, you can let the balls come to room temperature or warm them briefly in the microwave, but be careful not to heat them too long to prevent drying out. Keep in mind that while freezing Berlin balls is technically possible, their texture may be less than ideal compared to freshly made ones. Enjoying them fresh is therefore the best option if possible.

Can I make Berlin balls without a fryer, for example in the air fryer or oven?

Absolutely! If you prefer to make Berlin balls without a fryer, you can bake them perfectly in the air fryer or oven. Balls from the oven or air fryer are slightly less greasy, but brush them immediately after baking with a little melted butter. This way, the powdered sugar will stick nicely!

How do I ensure that the pastry cream stays nice and firm?

Let the pastry cream cool completely in the refrigerator after cooking, preferably covered with plastic wrap directly on the cream (this way you won't get a skin). Whip the cold cream briefly with a whisk before filling until it becomes a smooth, pipeable mass.

Berlin ball recipe

Name: Berlin ball recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 pieces
Ingredients: 500 g flour; 200 ml lukewarm milk; 2 eggs; 10 g salt; 30 g sugar; 120 g soft butter; 20 g fresh yeast; Powdered sugar for finishing; 0.5 pastry cream recipe

Favorites

1u50 + cooling down

•

Medium

Craving a real, nostalgic fairground classic? With this authentic Berlin ball recipe (or 'boules de Berlin' as we beautifully say in Flanders), you can conjure up a golden brown treat on the table! Making Berlin balls yourself may seem like a big challenge, but it's easier than you think. When you fry these airy dough balls to a golden brown, you cut them open to fill them with a generous layer of creamy, homemade pastry cream.Just sprinkle generously with powdered sugar, and you have a delicious snack that the whole family will enjoy. Perfect for any occasion!

Craving a real, nostalgic fairground classic? With this authentic Berlin ball recipe (or 'boules de Berlin' as we beautifully say in Flanders), you can conjure up a golden brown treat on the t ...

Ingredients

What do you need?

Quantity: 12 pieces

500 g flour
200 ml lukewarm milk
2 eggs
10 g salt
30 g sugar
120 g soft butter
20 g fresh yeast
Powdered sugar for finishing
0.5 pastry cream recipe

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Start with the dough. Dissolve the yeast in the milk with a pinch of sugar and let it rest for 5 minutes. Then add all the ingredients to a mixing bowl and knead with a dough hook for about 10-15 minutes until the dough is elastic.

Dust your work surface, divide the dough into 12 equal pieces, shape them into balls, and let them rise covered for 30 minutes.

Prepare the pastry cream and let it cool.

After rising, fry the dough balls at 180 degrees for three minutes on each side and let them drain on kitchen paper.

Whip the pastry cream with a whisk.

Fill a piping bag with the cream, cut the dough balls open, and pipe the cream in between. Sprinkle generously with powdered sugar.

Tips

For an extra touch of flavor, add a little vanilla extract to the pastry cream.
Make sure the oil remains at the right temperature during frying for an even golden brown color.