Belgian Sneeuwballen (Snowballs) Recipe
Available only from September to March, sneeuwballen (lit. snowballs) are traditional Belgian sweet treats consisting of a vanilla cloud that is coated with dark Belgian chocolate and sprinkled with icing sugar.
Although the recipe is still a closely guarded secret of the Larmuseau brand, it is known that a perfect sneeuwbal will crack when you bite into it, and it should melt on your tongue.
These delicious treats were invented in the early 20th century by August Larmuseau from Ghent..
HERE ARE SOME BELGIAN RECIPES:
RECIPE INGREDIENTS
200g salted butter
0.5 marrow from a vanilla pod
200g fondant sugar, in small pieces
140g chocolate fondant
80g powdered sugar
20g cornflour
DIRECTIONS ON HOW TO MAKE BELGIAN SNEEUWBALLEN (SNOWBALLS) RECIPE
Beat the butter with the vanilla powder until nice and white. Let the butter come to room temperature softly
Now add the pieces of fondant sugar to the butter mixture while beating. It is important that the mass is nicely whipped.
Fill a piping bag with a round nozzle with this cream. Pipe nice flat slices of 3 to 4 cm in diameter and 1 cm thick on baking or butter paper. These slices will become our filling.
Place the slices in the fridge for at least 2 hours, until they have set.
Melt the chocolate in the microwave or stovetop to about 35°C. Mix the icing sugar and cornflour and sieve. Pour the mixture into a rimmed plate.
Dip the stiffened filling into the chocolate with a fork. Shake them briefly and then roll them in the sugar mixture and let the chocolate set.
Place the balls in a sieve and gently shake off the excess sugar.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
200g salted butter
0.5 marrow from a vanilla pod
200g fondant sugar, in small pieces
140g chocolate fondant
80g powdered sugar
20g cornflour
Instructions
- Beat the butter with the vanilla powder until nice and white. Let the butter come to room temperature softly
- Now add the pieces of fondant sugar to the butter mixture while beating. It is important that the mass is nicely whipped.
- Fill a piping bag with a round nozzle with this cream. Pipe nice flat slices of 3 to 4 cm in diameter and 1 cm thick on baking or butter paper. These slices will become our filling.
- Place the slices in the fridge for at least 2 hours, until they have set.
- Melt the chocolate in the microwave or stovetop to about 35°C. Mix the icing sugar and cornflour and sieve. Pour the mixture into a rimmed plate.
- Dip the stiffened filling into the chocolate with a fork. Shake them briefly and then roll them in the sugar mixture and let the chocolate set.
- Place the balls in a sieve and gently shake off the excess sugar.
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Ingredients
200g salted butter
0.5 marrow from a vanilla pod
200g fondant sugar, in small pieces
140g chocolate fondant
80g powdered sugar
20g cornflour
Instructions
- Beat the butter with the vanilla powder until nice and white. Let the butter come to room temperature softly
- Now add the pieces of fondant sugar to the butter mixture while beating. It is important that the mass is nicely whipped.
- Fill a piping bag with a round nozzle with this cream. Pipe nice flat slices of 3 to 4 cm in diameter and 1 cm thick on baking or butter paper. These slices will become our filling.
- Place the slices in the fridge for at least 2 hours, until they have set.
- Melt the chocolate in the microwave or stovetop to about 35°C. Mix the icing sugar and cornflour and sieve. Pour the mixture into a rimmed plate.
- Dip the stiffened filling into the chocolate with a fork. Shake them briefly and then roll them in the sugar mixture and let the chocolate set.
- Place the balls in a sieve and gently shake off the excess sugar.