Bose Bollen – Dutch Cake

The homeland of the Dutch pastry Bosle Bolen (nid. Bossche bollen – Bosnian balls) is considered the small town of Hertogenbosch (or abbreviated as Bos), where these cakes are simply called chocolate balls. These are big tennis-ball-sized profiteroles from choux pastry filled to capacity with vanilla cream and coated chocolate icing. Traditionally, Bosnian balls are eaten with hands and served to coffee. Sometimes, to balance their sweet saturated taste, bosen bollhen served with berries. Nutrition value of one serving: (total 6 pcs.) Calories 400, total fat 14 g., saturated fat g., Proteins 7 g., Carbohydrates 43 g. Fiber g., Cholesterol mg., Sodium mg., sugar

Recipe author – Karin Engelbrecht – culinary writer, editor of I Amsterdam Magazine, culinary critic

Time: 2 час. 20 minutes. Difficulty: medium Quantity: 6 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 100 ml water
• 40 gr butter
• 0.5 tsp salt
• 50 gr flour
• 4 eggs (2 whole and 2 pasteurized proteins)
• 250 ml whipping cream
• 2 tbsp. l powdered sugar
• 1 vanilla pod
• 100 gr. powdered sugar
• 2 tbsp. l cocoa powder

Recipes with similar ingredients: butter, flour varieties, eggs, cream, icing sugar, vanilla pod, cocoa

Recipe preparation:

1. In a thick-bottomed pan, mix water, butter, and salt and bring to a boil.
2. Sift the flour over a bowl and, stirring continuously, add to boiling water.
3. Continue stirring until a ball of test.
4. Remove the pan from the stove and add two eggs one at a time, mix thoroughly after the first egg before adding the second one. Keep stirring until glossy dough.
5. Divide the dough into 6 balls and put them on a greased a baking sheet. Put profiteroles in a preheated oven (225 ° C) for 20 minutes, until they are baked and covered golden brown crust.
6. Turn off the oven, leaving the door ajar. Give profiteroles cool in the oven for 10 minutes.
7. Meanwhile, mix the cream with powdered sugar, 1 egg white and half the seeds from the vanilla pod and beat until resistant peaks.
8. Sift the icing sugar and cocoa powder into a bowl. Add stir another egg white, stir until mixture is thick and shiny.
9. Fill the pastry bag with whipped cream. Then do a small hole in the profiteroles, insert the nozzle of the pastry bag and fill each cake with cream.
10. Top with chocolate icing.