Moorkop à la française

Ingredients

In this French adaptation, the Moorkop takes on the characteristics of a classic French choux pastry dessert. The original Dutch Moorkop typically has a whipped cream filling, while the French version features a vanilla cream filling. Additionally, the French Moorkop is topped with a chocolate ganache, adding a luxurious touch to the dessert. We alse have the original recipe for Moorkop, so you can check it out.

• For the choux pastry: For the choux pastry:
• 125g (1 cup) all-purpose flour 125g (1 cup) all-purpose flour
• 100g (7 tablespoons) unsalted butter 100g (7 tablespoons) unsalted butter
• 250ml (1 cup) water 250ml (1 cup) water
• 4 large eggs 4 large eggs
• For the vanilla cream filling: For the vanilla cream filling:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 40g (1/3 cup) all-purpose flour 40g (1/3 cup) all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 150g (5.3 ounces) dark chocolate, chopped 150g (5.3 ounces) dark chocolate, chopped
• 150ml (2/3 cup) heavy cream 150ml (2/3 cup) heavy cream

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

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 the water and butter for the choux pastry. Heat over medium heat until the butter has melted and the mixture comes to a boil.
3. 3.
   Remove the saucepan from the heat and add the flour all at once. Stir vigorously until the mixture forms a smooth 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, to the dough, beating well after each addition until fully incorporated.
6. 6.
   Spoon the dough into a piping bag fitted with a large round tip.
7. 7.
   Pipe small mounds of dough onto the prepared baking sheet, leaving space between each mound.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the pastries are puffed and golden brown.
9. 9.
   Remove from the oven and let the pastries cool completely on a wire rack.
10. 10.
    For the vanilla cream filling, heat the milk in a saucepan over medium heat until it reaches a simmer.
11. 11.
    In a separate bowl, whisk together the egg yolks, sugar, and flour until well combined.
12. 12.
    Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
13. 13.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency.
14. 14.
    Remove from heat and stir in the vanilla extract. Let the cream cool completely.
15. 15.
    Once the choux pastries and vanilla cream are cooled, fill each pastry with the cream using a piping bag or a spoon.
16. 16.
    For the chocolate ganache, place the chopped chocolate in a heatproof bowl.
17. 17.
    In a small saucepan, heat the heavy cream until it just begins to simmer.
18. 18.
    Pour the hot cream over the chopped chocolate and let it sit for a minute.
19. 19.
    Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
20. 20.
    Dip the top of each filled pastry into the chocolate ganache, allowing any excess to drip off.
21. 21.
    Place the pastries on a wire rack to set the ganache.
22. 22.
    Serve the Moorkop à la française chilled or at room temperature.

Treat your ingredients with care...

• Choux pastry — Ensure that the dough is cooked properly to achieve a crisp and golden exterior. Be careful not to underbake the pastries, as they may collapse.
• Vanilla cream filling — Make sure to whisk the egg yolk mixture constantly while pouring in the hot milk to prevent the eggs from curdling. Allow the cream to cool completely before filling the pastries.
• Chocolate ganache — Use good quality dark chocolate for a rich and smooth ganache. Stir the ganache gently to avoid incorporating air bubbles.

Tips & Tricks

• To achieve a crispier choux pastry, you can leave the baked pastries in the turned-off oven for an additional 5 minutes.
• For a twist, you can add a hint of orange zest to the vanilla cream filling for a citrusy flavor.
• If you prefer a sweeter ganache, you can add a tablespoon of honey or powdered sugar to the chocolate mixture.
• To make the pastries more visually appealing, you can drizzle some melted white chocolate over the chocolate ganache.
• Serve the Moorkop à la française with a dusting of powdered sugar for an elegant touch.

Serving advice

Serve the Moorkop à la française as a delightful dessert at afternoon tea, a dinner party, or any special occasion. Pair it with a cup of freshly brewed coffee or a glass of sparkling wine for a perfect indulgence.

Presentation advice

Arrange the Moorkop à la française on a platter, ensuring that the chocolate ganache is smooth and glossy. Dust the pastries with powdered sugar and garnish with fresh mint leaves for an elegant presentation.