Bossche Bollen - Dutch Chocolate Profiteroles
If you like profiteroles, you'll love Bossche bollen. This chocolate-covered Dutch take on the cream-filled pastry is bigger and... better!
- Serves: 6 persons
- ⅖cup/3.3 fl. oz/100 mL water
- 3scant tbsp./40 g. butter
- ½tsp. salt
- ⅖cup/50 g. all-purpose flour
- 4eggs (2 whole eggs and 2 egg whites)
- 1cup/250 mL whipping cream
- 2tbsp. powdered (icing) sugar
- 1vanilla pod
- ⅞cup/100 g. powdered (icing) sugar
- 2tbsp. cocoa powder
Step 1Put the water, butter, and salt in a heavy-bottomed saucepan and bring to the boil.
Step 2Sift the flour over a bowl and add to the boiling water while continuously stirring.
Step 3Keep stirring until a dough ball forms in the saucepan.
Step 4Take the pan off the heat and two of the eggs, one by one, taking care to add the second egg only once the first egg has been incorporated into the dough. Keep stirring until you have a nice, glossy dough.
Step 5Divide the dough into 6 balls and lay these on a buttered baking sheet. Place the profiteroles in a preheated oven (437 F/225 C) for 20 minutes until they have turned golden brown and are cooked through.
Step 6Turn the oven off, leaving the oven door slightly open. Allow the profiteroles to cool inside the oven for 10 minutes.
Step 7In the meantime, add 2 tablespoons confectioners' sugar, 1 egg white and half of the seeds from the vanilla pod to the cream and whip until stiff peaks form.
Step 8Sift the 14 ounces confectioners' sugar and cocoa powder over a bowl. Add the other egg white, drop by drop, stirring until the mixture turns thick and shiny.
Step 9Fill a piping bag with the whipped cream. Now make a little hole in the pastry, stick the nozzle of the piping bag through, and fill each Bossche bol with the cream.
Step 10Brush the tops with the cocoa mixture.