Bose Bollen is a Dutch pastry.

Votes: 2

How to make Bose Bollen - a Dutch pastry

Time: 2 hours 20 minutes
Complexity: average
Quantity: 6 pcs.

Nutritional value per serving:

Calories 400, total fat 14 G., saturated fats G., proteins 7 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.

The birthplace of the Dutch pastry, Bosche Bollen (Dutch: bossche bollen – Boss balls), is considered to be the small town of 's-Hertogenbosch (or Bos for short), where these pastries are simply called chocolate balls. They are large, tennis-ball-sized profiteroles made of choux pastry, filled to the brim with vanilla cream and covered in chocolate icing. Bosche bollen are traditionally eaten with the hands and served with coffee. To balance their sweet, rich flavor, Bosche Bollen are sometimes served with berries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

100 ml of water
40 g butter
0.5 tsp salt
50 g of flour
4 eggs (2 whole and 2 pasteurized whites)
250 ml whipping cream
2 tablespoons powdered sugar
1 vanilla bean
100 g of powdered sugar
2 tablespoons cocoa powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, premium flour, eggs, cream, powdered sugar, vanilla pod, cocoa

Cooking the dish according to the recipe:

In a heavy-bottomed saucepan, combine water, butter and salt and bring to a boil.
Sift the flour over a bowl and, stirring continuously, add it to the boiling water.

Continue stirring until a ball of dough forms in the pan.
Remove the pan from the stove and add two eggs one at a time, mixing thoroughly after the first egg before adding the second. Continue stirring until the dough becomes glossy.
Divide the dough into 6 balls and place them on a greased baking sheet. Bake the profiteroles in a preheated oven (225°C) for 20 minutes, until baked and golden brown.
Turn off the oven, leaving the door slightly ajar. Let the profiteroles cool in the oven for 10 minutes.
Meanwhile, combine the cream with the powdered sugar, 1 egg white and half the seeds from the vanilla pod and beat until stiff peaks form.
Sift the powdered sugar and cocoa powder into a bowl. Add the other egg white, drop by drop, and mix until the mixture becomes thick and glossy.
Fill a pastry bag with whipped cream. Then make a small hole in the profiteroles, insert the tip of the pastry bag, and fill each cake with whipped cream.
Cover the top with chocolate glaze.