Bossche Balls Heaven
The combination of vanilla cream and dark chocolate is hard to resist. You'll find this combo in a Bossche ball.
Named after its city of origin in Holland, 's-Hertogenbosch (often Den Bosch), the size and shape alone are particularly inviting.
Usually eaten with the fingers, accompanied with a cup of coffee.
Watch out for this one. It's addictive!
- 100 ml milk
- 100 ml water
- 90 g butter
- 100 g all purpose flour
- 4 medium eggs
- Pinch of salt
- 350 ml cream
- 35 g sugar
- 1 tsp vanilla extract
- 1 tsp powdered stabilizer or gelatin powder (optional)
- 190 g dark chocolate (50% or higher)
- 2 tbsp cream
- 200 g caster sugar
- 100 g water
- Bring the butter, water, milk and salt to a boil (medium heat) and add the flour.
- Stir well, it's important that the flour cooks entirely. You can see that when the dough comes off the pan walls and becomes a large ball.
- Preheat oven to 210°C.
- Take the pan off the stove and put the choux in a bowl. Add the eggs one by one. Only add the next when the egg is completely blended.
- Scoop the dough into a piping bag with a smooth, round nozzle.
- Lay a piece of baking paper on the baking tray, press some dough on the sheet, a little larger than a golf ball. This is something you have to eye-ball. Continue adding dough balls, leaving enough space between them. Baked, they will be slightly larger than a tennis ball.
- Bake for 25 minutes, a little lower than the middle of the oven.
- Make sure the cream is ice cold. Whip the cream over another bowl with ice cubes in water at high speed.
- When it has thickened some, add the sugar gradually and vanilla extract.
- When cream becomes a light paste and you see a hole appear every now and then, stop mixing. Otherwise it will turn into butter.
- Put the cream in the piping bag with fill nozzle (the one with the sharp point) and pierce the profiteroles from underneath to fill.
- Break chocolate into small pieces if chips aren't being used.
- Boil water and cream in a pan, add sugar. Make sure sugar is completely dissolved. Remove pan from stove.
- Add the chocolate pieces. Let it dissolve completely while stirring.
- Dip the upper half of the bossche balls in the chocolate. Do it gently otherwise they may rip.
- Let them cool for 10 minutes and store in the refrigerator.
Tools used: Baking paper, hand mixer or stand mixer, piping bag with smooth nozzle and fill nozzle.