1 November 2011

Friends Of The Mazarines

If you remember back in March, I found an old magazine with recipes.

Well, I've tried two more of the recipes, again the really quick ones using rolled out puff pastry.


Visually perhaps not entirely successful, but very tasty nevertheless.

On the right of the picture we have Kejsarkronor, which translates to Imperial Crowns. On the left, there are Kokosformar or Coconut cups.

At the back, there are chocolate cigars, but made with coconut fat. No difference in taste as far as I could tell, but oh so very difficult to incorporate, it has a much higher melting point than butter.

So, to the cousings of the mazarines.


340 g puff pastry, thawed but cold for each of the fillings below.

Filling for Kejsarkronor
300 g marzipan, coarsely grated
150 g granulated sugar
150 g egg whites (about 5)
For glazing
1 dl smooth apricot jam + 0.5 tsp water

Filling for Coconut Cups
250 g dessicated coconut
250 g granulated sugar
4 eggs
1 dl ready-made vanilla custard

  1. Pre-heat the oven to 190 degrees C (fan assisted: 175).
  2. Take two pieces of the puff pastry and press together. Then on a floured surface, roll out as thinly as possible. Let it rest for a few minutes, so it doesn't shrink.
  3. Cut out as many large circles as possible and place into aluminium foil cups, pressing down to remove any air trapped underneath. Cut-outs of the dough can be squeezed together and rolled out anew. Let the dough rest for a few minutes more in the cups.
  4. For Kejsarkronor: blend the marzipan and sugar, then add the whites a little at a time, then let stand to swell for 30 minutes (up to overnight is OK).
  5. For Coconut cups: Stir together all the ingredients and let rest and swell for 1 h.
  6. Fill up the cups with your choice of filling and to the brim, even with a bit of a top on.
  7. For Kejsarkronor: Cut out 1 cm wide strips, two for each cup and place in a cross over the filling and tuck in at the edges.
  8. Bake in the middle of the oven. 20 minutes for Kejsarkronor, 15 minutes for Coconut Cups, until they get a nice golden brown colouring.
  9. For Kejsarkronor: Bring the apricot jam with the water to the boil, then brush the Kejsarkronor once they are out of the oven, to give them a nice shine.
I made these back in May for my birthday. Lundulph certainly liked them. There were a lot of them too and they were pretty big, so it took some time to finish them. They held pretty well in a box in the fridge. The Kejsarkronor collapsed a bit sadly. Maybe I didn't fill them up enough.

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