Bossche Bollen are essentially giant profiteroles filled with cream and covered in chocolate, originating from the Dutch city, Den Bosch. They look impressive and are deceptively simple to make.
While they originate from Den Bosch, you can find them throughout the Netherlands either by the name of Bossche Bol or Moorkop.
Like all Dutch treats, the most authentic way to eat these is with a kopje koffie. Also, they should be eaten with your hands. While it may be messy, it is tradition.
Yields 6 Bossche Bollen
1/4 teaspoon salt
2 large eggs
500ml double cream or whipping cream
2 egg whites
30g icing sugar or confectioner’s sugar, to taste
1 vanilla pod
100g icing sugar or confectioner’s sugar
11g cocoa powder
1 egg white
Preheat the oven
Preheat the oven 225°C.
Bring wet ingredients to a simmer
Bring the water, butter and salt to a simmer in a heavy-bottomed saucepan.
Stir in the flour
Slowly pour in the flour whisking constantly until the mixture comes together into a ball in the pan.
Whisk in the eggs
Take the pan off the heat and add the eggs, one at a time, whisking until completely incorporated before adding the second. Whisk until the dough is smooth and glossy.
Divide and bake
Spoon the dough into six mounds onto a baking sheet lined with parchment paper or a non-stick baking mat.
If you prefer a more polished look, you could use piping bag. I prefer a more rustic, home-baked look and spooned them on the baking sheet.
Bake the choux for 20 minutes until they are puffed and golden brown.
Cool the Choux pastry
Turn off the oven and crack the door open. Let the choux pastries cool inside the oven. This decreases the chances that they deflate when they cool.
Scrape the vanilla pod
Slice the vanilla pod in two the long way. Using a paring knife, scape out the contents of the vanilla pod for use in the cream filling.
Whip the filling ingredients
In a large bowl, or in the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, egg whites, icing sugar and vanilla until stiff peaks form. Including egg whites helps stabilize the cream and prevents it from running out of the choux pastry.
Fill the choux
Once the choux have cooled, cut a small ‘X’ on the bottom of each. Transfer the cream filling into a piping bag. Fill each choux through the opening cut in the bottom. You will feel when they are full as the cream filling pushes out the sides of the pastry.
Sift the cocoa powder and icing sugar
Sift together the cocoa powder and icing sugar to prevent any lumps in the glaze.
Mix the glaze
Pour in the egg white, drop by drop, stirring as you go. The glaze should be thick and glossy.
Glaze the bollen
Glaze the choux with a generous amount of the chocolate mixture.