Burmese Chinese Fusion Bossche Bol

Ingredients

In this Burmese Chinese Fusion Bossche Bol recipe, we incorporate Burmese Chinese spices like star anise, cinnamon, and cardamom into the chocolate cream filling, giving it a unique flavor profile that sets it apart from the traditional Dutch version. Additionally, we use choux pastry as the outer shell, which is a classic French technique, but commonly used in Burmese Chinese cuisine as well. We alse have the original recipe for Bossche bol, so you can check it out.

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (227g) dark chocolate, chopped 8 ounces (227g) dark chocolate, chopped
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a saucepan, bring water and butter to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe small mounds of dough onto a baking sheet lined with parchment paper.
8. 8.
   Bake for 25-30 minutes or until golden brown and puffed.
9. 9.
   Remove from the oven and let the pastry shells cool completely.
10. 10.
    In a separate saucepan, heat the heavy cream until it begins to simmer.
11. 11.
    Remove from heat and add the chopped dark chocolate, stirring until smooth and melted.
12. 12.
    Stir in the ground star anise, cinnamon, and cardamom until well combined.
13. 13.
    Allow the chocolate cream to cool and thicken slightly.
14. 14.
    Cut the cooled pastry shells in half horizontally.
15. 15.
    Fill the bottom half of each shell with a generous amount of the chocolate cream.
16. 16.
    Place the top half of the shell back on and dust with powdered sugar.
17. 17.
    Serve and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
• Ground star anise, cinnamon, and cardamom — For a more intense flavor, grind whole spices at home using a spice grinder or mortar and pestle.

Tips & Tricks

• To achieve perfectly puffed pastry shells, avoid opening the oven door while they are baking.
• If you prefer a stronger spice flavor, increase the amount of ground star anise, cinnamon, and cardamom.
• For an extra touch of indulgence, drizzle melted white chocolate over the dusted powdered sugar.

Serving advice

Serve the Burmese Chinese Fusion Bossche Bol as a dessert after a delicious Burmese Chinese meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Burmese Chinese Fusion Bossche Bol on a platter, dusted with powdered sugar and garnished with a sprinkle of ground spices. Serve them with a side of fresh berries or a scoop of vanilla ice cream for an elegant presentation.