Bossche Bollen - Dutch Chocolate Profiteroles
A chocolate-covered, cream-filled Dutch pastry, similar to a profiterole, offers a larger and enhanced treat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 437 F (225 C).
-
Bring water, butter, and salt to a boil in a heavy-bottomed saucepan.
-
Add sifted flour to the boiling mixture, stirring continuously until a dough ball forms.
-
Remove pan from heat; beat in two eggs one by one until the dough is glossy.
-
Divide dough into 6 balls, place on a buttered baking sheet, and bake for 20 minutes until golden brown.
-
Turn off the oven, leave the door slightly open, and let pastries cool inside for 10 minutes.
-
Whip cream with 2 tablespoons confectioners' sugar, 1 egg white, and half vanilla seeds until stiff peaks form.
-
Sift 14 ounces confectioners' sugar and cocoa powder; gradually stir in the remaining egg white until the mixture is thick and shiny.
-
Fill each cooled pastry with whipped cream using a piping bag.
-
Brush the tops of the filled pastries with the cocoa mixture.