Bossche Bol - Dutch Chocolate Cream Puff

Ingredients

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• For the chocolate cream filling: For the chocolate cream filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (20g) Dutch cocoa powder 1/4 cup (20g) Dutch cocoa powder
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 7 ounces (200g) dark chocolate, finely chopped 7 ounces (200g) dark chocolate, finely chopped
• For the chocolate glaze: For the chocolate glaze:
• 5 ounces (140g) dark chocolate, chopped 5 ounces (140g) dark chocolate, chopped
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) heavy cream 2 tablespoons (30ml) heavy cream
• 1 tablespoon (15ml) corn syrup 1 tablespoon (15ml) corn syrup

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 40g, 24g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Transfer the dough to a mixing bowl 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 mounds of dough onto the prepared baking sheet, leaving space between each mound.
8. 8.
   Bake for 25-30 minutes or until the pastry puffs up and turns golden brown.
9. 9.
   Remove from the oven and let the pastry shells cool completely.
10. 10.
11. 11.
    In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, cocoa powder, and egg yolks.
12. 12.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
13. 13.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
14. 14.
    Remove from heat and stir in the vanilla extract and chopped dark chocolate until smooth and well combined.
15. 15.
    Transfer the chocolate cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
16. 16.
17. 17.
    Once the pastry shells and chocolate cream are chilled, use a piping bag to fill each shell with the chocolate cream.
18. 18.
19. 19.
    In a heatproof bowl, combine the chopped dark chocolate, butter, heavy cream, and corn syrup. Place the bowl over a pot of simmering water, stirring until the chocolate and butter melt and the mixture is smooth.
20. 20.
21. 21.
    Dip the filled pastry shells into the chocolate glaze, ensuring they are evenly coated. Allow the glaze to set before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
• Dutch cocoa powder — Dutch-processed cocoa powder adds a distinct flavor to the chocolate cream. If unavailable, you can substitute it with regular unsweetened cocoa powder.
• Choux pastry — Ensure that the water and butter mixture comes to a boil before adding the flour to achieve the right consistency of the pastry dough.
• Piping bag — Use a large round tip to pipe the choux pastry onto the baking sheet, creating evenly sized mounds.
• Chocolate glaze — Be patient while melting the chocolate and butter for the glaze, stirring constantly to prevent burning.

Tips & Tricks

• To achieve a crispier choux pastry shell, you can prick each shell with a toothpick before baking.
• For a twist, you can add a hint of orange zest to the chocolate cream filling for a citrusy flavor.
• If you prefer a sweeter glaze, you can use milk chocolate instead of dark chocolate.
• Serve the Bossche Bol chilled for a refreshing treat during warmer months.
• Dust the finished pastries with powdered sugar for an extra touch of elegance.

Serving advice

Serve the Bossche Bol as a delightful dessert or a special treat during afternoon tea. Pair it with a freshly brewed cup of coffee or a fragrant cup of Earl Grey tea to enhance the flavors.

Presentation advice

Arrange the Bossche Bol on a serving platter, ensuring they are evenly spaced. Dust the pastries with a light sprinkle of cocoa powder or powdered sugar for an elegant touch. Garnish the platter with fresh berries or mint leaves for a pop of color.