Recipe Flying Saucer: it’s caloriebomb time!

Today I will introduce a recipe, that I have put together.

This is an old and traditional pastry that can be found in the Dutch city Groningen of the Netherlands, if you are lucky at least. This pastry, is now very difficult to find but if you look well you may find it.

This pastry is called “vliegende schotel” in Dutch, rough translation “flying saucer”.

To make this pastry, make sure you have enough time. Like the whole day!

The recipe: 

This recipe can make up to 12 cookies.


  1. Bottom cookie layer

    • 2 boxes of Bastogne (Another kind is allowed too!!!)
    • 160 gram of butter

  2. Confectioner’s creme
    • 2 vanilla-pod (or about 2 teaspoons of vanilla essence)
    • 500 gram of milk
    • 150 gram of sugar
    • 4 egg yolks
    • 2 spoons of flour
  3. Mocha creme

    • 70 ml of espresso (or black coffee)
    • 250 gram of sugar
    • 30 gram of sugar
    • 60 gram of icing sugar
  4. Outer ingredients

    • 300 gram of pure chocolate
    • walnuts


Confectioner’s creme

Split the vanilla pod to half and scrape out the seeds. Add the scraped seeds with the milk and boil it for about 2 minutes.
While the milk is boiling, whisk the egg with the sugar and add the flour till smooth batter.
Pour the milk to the batter and stir before pouring it back to the pan to boil for another 5 minutes. Keep stirring!
After 5 minutes pour it on a plate and cover it with wrapping foil to cool it down faster.

Mocha creme

Once the confectioner’s creme is cooled off, we can start with the mocha creme. Get a cup of espresso. Add it to the pan and cook it with the sugar till it is dissolved.
After this, add the butter and icing sugar in another bowl and mix it together before adding the cooked espresso.
Whisk it well and add the confectioner’s creme.
Let it set for in the fridge for about 2 to 3 hours.

Cookie base layer

You can use another kind instead of Bastogne as there isn’t any rule you must use this. I was told that the bakers used left over cookie crumbs to make the base layer. 

Put the Bastogne cookies in a plastic bag and crush it to crumbs.
Melt the butter in a pan and add the butter to the crumbs to mix it. This is needed to shape and keep them together.
Take the crumbs and shape it to a desired shape.
Harden them in the fridge for at least 30 minutes.

Rest of the steps

Once everything is done,the cookie base is hardend and the mocha creme is thick, take out the cookies and lay them on a rack with a plate under.
Add a nice amount of mocha creme on the cookies. Once this is done melt the chocolate and pour them over the cookies. Make sure there are spaces between the cookies, if not they will harden to each other.
Add a walnut above and let chocolate cool and harden.

Voilá your homemade flying saucer!


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