Dough for puffs
200 ml water
100g butter
100g plain flour
a pinch of salt
4 free range organic eggs
chocolate fondant
200g caster sugar
150 ml water
15g cocoa
275g dark chocolate
Filling
500 ml double cream + 4 tablespoons caster sugar
Today it's North Brabant's turn so we're making Bossche Bollen. Bossche bollen are large cream puffs with a thick chocolate fondant on top and they are delicious! If you eat one with some coffee, you can skip lunch, so the plan was to make mini Bossche bollen for the mini monsters. That failed miserably because the puffs expanded, which is of course the intention, but it was more than we expected. No problem, a quarter or half choux is also fine! ;))
How to make Bossche Bollen
Place water and butter in a saucepan and bring it to a boil.
Remove from the heat and add the flour and salt to it.
Stir it firmly together until combined, it takes some strenght!
When all is well combined put it back on medium heat.
Keep stirring continuously while the dough cooks through and it leaves the side of the pan
You'll see a thin layer of dough sticking on the bottom of the pan.
Remove the pan from the heat and beat in the eggs one by one.
Make sure the egg is fully incorporated before you add another.
Preheat the oven to 220°C / 200°C Fan and put baking paper on the baking tray
Spoon the dough into a piping bag.
Pipe mounds on the baking tray.
Bake the puffs for app. 15 minutes.
The time depends on the size.
While the puffs cool completely on a wire rack you make the chocolate fondant
Weigh and measure the ingredients.
Chop the chocolate finely.
Put water, sugar and cocoa in a small pan.
Bring the mixture to a boil and cook for 1 minute, or until the sugar is completely dissolved
Remove the pan fromt the heat and add the chocolate.
Stir it into a nice, smooth fondant.
Fetch the cooled puffs.
Dip the puffs in the fondant and tap off gently.
Let the chocolate set.
Beat cream and sugar until stiff.
Cut a cross in the bottom.
Pipe the puff full with the cream.
We quickly make coffee. with the Bossche bollen!
Tomorrow? Then we are in Limburg! Our final destination ...