Rjómabollur (cream puffs)

Instructions

1. Preheat the oven to 200 °C. Bring the water, butter and a pinch of salt to the boil in a saucepan.
2. Off the heat, add the flour all at once and mix vigorously until you get a smooth ball that pulls away from the sides.
3. Let it cool for 5 minutes, then beat in the eggs one at a time, working the dough well between each addition.
4. Add the baking powder, then drop walnut-sized mounds of dough onto a tray, spaced 4 cm apart.
5. Bake for 20 to 25 minutes, until the buns are golden and hollow. Let them cool completely on a rack.
6. Whip the cream with the icing sugar and vanilla sugar until it holds soft peaks.
7. Cut each bun in half, spread jam on the bottom, then add the whipped cream and replace the lid. Dust with icing sugar.