Indulge in the sweet and delightful flavors of these classic Bossche Bollen - Dutch Profiteroles. Made with a light and fluffy choux pastry, filled with a deliciously sweet cream filling and dipped into chocolate; these profiteroles are the perfect dessert for satisfying your sweet tooth and enjoying a little taste of the Netherlands. Despite its impressive flavor, this recipe is actually quite easy to make with simple ingredients and straightforward instructions. It's a perfect dessert for those who want to impress their guests with a stunning dish without spending hours in the kitchen. Try this recipe today and discover the perfect blend of sweet and fluffy textures in every bite!
Bossche bol are also called chocoladebol in their city of origin in the Netherlands, Hertogenbosch and these can be made rather large, though there are cases, like the ones in this post where they are medium sized, making them easy to serve alongside coffee or dessert.
Why you'll love these
Delightful and sweet
These Dutch Profiteroles are the perfect indulgence for anyone with a love for sweet and delightful desserts. The light and fluffy choux pastry, combined with the deliciously sweet cream filling, creates a perfect balance of flavors that are sure to satisfy any sweet tooth.
Easy to make
Despite its impressive flavor, this recipe is actually quite easy to make with simple ingredients and straightforward instructions. It's the perfect recipe for anyone who wants to impress their guests with a stunning dish without spending hours in the kitchen.
Perfect for any occasion
These Dutch Profiteroles are perfect for any occasion, from a casual family dinner to a formal celebration. They're a classic dessert that's loved by many, and the deliciously sweet and fluffy textures make them a surefire hit with everyone who tries them. Plus, they're a perfect dessert for those who want to add a touch of Dutch flair to their dessert menu.
Ingredients and substitutions for Dutch Profiteroles
- Flour: This gives the choux pastry their firm crust as it bakes and helps form the famous crust that we’re aiming for with our pastry.
- Butter: Unsalted butter was used, though salted would work well here, this butter helps create a light dough.
- Eggs: The eggs helps to bind the ingredients and gives the pastry their structure during baking.
- Heavy Cream: The heavy cream creates a thick and whipped center for your cream puffs.
- Chocolate: A mix of dark and milk chocolate compliments the cream puff beautifully without being too sweet. For a better result you’ll want a block of chocolate as opposed to chocolate chips or baking chocolate which tends to be lower quality and have more additives.
See recipe card for quantities.
Equipment needed to make this
Small saucepan: To make the pastry a small saucepan will do the trick. If you’re melting your chocolate in a double boiler, you’ll also need a small saucepan for the small bowl.
Mixing bowl: A medium mixing bowl is needed to whip your cream.
Small bowl: A small bowl is needed to melt the chocolate.
Piping bag: You’ll need a piping bag and large round nozzle to pipe the pastry onto your baking tray. Two tablespoons will also work here, if you don’t have a piping bag. See how to shape with tablespoons at minute 4:36 here.
Baking tray: A flat baking tray is needed to bake a batch of these.
FAQ’s for the best Dutch Profiteroles
Should I smooth out the tops of my pastry?
When you spoon the pastry onto your baking tray, smooth out the tops as this replicates the effect you would make with a piping bag so it doesn’t burn on top.
How to make Dutch Profiteroles:
Preheat your oven to 180C/350 on traditional bake.
Place the milk, water and butter into a saucepan on medium high heat, until it comes to a boil.
Reduce the heat and sift in the flour, stirring with a wooden spoon to combine until smooth.
Remove from the heat and add in one egg, beating with the wooden spoon until well combined and smooth.
Add the second egg and combine until smooth.
Add the salt and sugar and stir until combined.
Spoon into a piping bag with a wide nozzle and press straight down, pulling upwards as you pipe a portion of the dough onto your baking tray, allowing 2 inches between the dough.
Bake for 45 minutes until lightly golden and dry to the touch.
Set aside to cool completely.
Place the heavy cream and sugar into a bowl and beat on medium until stiff peaks are reached.
Spoon into a piping bag and press into the base of your pastry.
Hold the pastry in your palm and pipe the cream until you can feel it is filled.
Repeat with the remaining pastries until all are filled with the cream.
Place the chocolate into a small bowl and melt in a double boiler or microwave until the chocolate is smooth.
Set aside to cool for 5 minutes until the chocolate is lightly warm.
Dip the top ⅔’s of your pastry into the chocolate and swirl as you list out to lightly drain any excess.
Repeat with your remaining pastries and set aside for the chocolate to set.
Chill until ready to serve.
Serve up and dig in!
Dutch Profiteroles
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes 8 medium profiteroles 1x
- Category: Dessert
- Cuisine: Dutch
Description
Baking this Bossche Bollen - Dutch Profiteroles recipe will give you large choux pastries filled with whipped cream and dipped into chocolate for a great snack alongside your favorite hot beverage or as a dessert.
Ingredients
Choux pastry
60 milliliters / ¼ cup milk
60 milliliters / ¼ cup water
50 grams / 1.75 ounces butter
80 grams / ½ cup plain flour
2 eggs, room temperature
¼ teaspoon kosher or sea salt
5 grams / 1 teaspoon superfine/caster sugar
Filling
232 grams / 1 cup heavy cream
35 grams / ⅓ cup confectioner’s/icing sugar
Topping
100 grams / 3.5 ounces dark chocolate, roughly chopped
50 grams / 1.75 ounces milk chocolate, roughly chopped
Instructions
Choux pastry
- Preheat your oven to 180C/350 on traditional bake.
- Place the milk, water and butter into a saucepan on medium high heat, until it comes to a boil.
- Reduce the heat and sift in the flour, stirring with a wooden spoon to combine until smooth.
- Remove from the heat and add in one egg, beating with the wooden spoon until well combined and smooth.
- Add the second egg and combine until smooth.
- Add the salt and sugar and stir until combined.
- Spoon into a piping bag with a wide nozzle and press straight down, pulling upwards as you pipe a portion of the dough onto your baking tray, allowing 2 inches between the dough.
- Bake for 45 minutes until lightly golden and dry to the touch.
- Set aside to cool completely.
Filling
- Place the heavy cream and sugar into a bowl and beat on medium until stiff peaks are reached.
- Spoon into a piping bag and press into the base of your pastry.
- Hold the pastry in your palm and pipe the cream until you can feel it is filled.
- Repeat with the remaining pastries until all are filled with the cream.
Topping
- Place the chocolate into a small bowl and melt in a double boiler or microwave until the chocolate is smooth.
- Set aside to cool for 5 minutes until the chocolate is lightly warm.
- Dip the top ⅔’s of your pastry into the chocolate and swirl as you list out to lightly drain any excess.
- Repeat with your remaining pastries and set aside for the chocolate to set.
- Chill until ready to serve.
- Serve up and dig in!
Notes
Adapted from sbs.com.au
Nutrition
- Calories: 206 calories per serve
Keywords: pastry, chocolate, dutch recipe
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