Boules de Berlin

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Appears in
Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries

By Regula Ysewijn

Published 2023

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These fried dough balls filled with custard are also called boules de l’Yser or Diksmuidse IJzerbollen after the West Flanders town of Diksmuide. They renamed this treat after the First World War because the area was hit hard and no one needed reminding of the Germans.

While old cookery books reveal these were once eaten for Shrove Tuesday as vastenavondkoekjes, since at least the start of the 20th century they have been a seaside treat. They were sold by beach