Bossche Bollen Dutch Chocolate Profiteroles Recipes
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!
Provided by Karin Engelbrecht
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 10
Steps:
- Put the water, butter, and salt in a heavy-bottomed saucepan and bring to the boil.
- Sift the flour over a bowl and add to the boiling water while continuously stirring.
- Keep stirring until a dough ball forms in the saucepan.
- Take 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.
- Divide 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.
- Turn the oven off, leaving the oven door slightly open. Allow the profiteroles to cool inside the oven for 10 minutes.
- In 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.
- Sift 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.
- Fill 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.
- Brush the tops with the cocoa mixture.
Nutrition Facts : Calories 428 kcal, Carbohydrate 28 g, Cholesterol 153 mg, Fiber 1 g, Protein 6 g, SaturatedFat 20 g, Sodium 377 mg, Sugar 20 g, Fat 33 g, ServingSize 6 Bossche Bollen (6 servings), UnsaturatedFat 0 g
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