Name: Bossche Bollen - Dutch Profiteroles
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Dutch
Ingredients: Choux pastry; 60 milliliters / 1/4 cup milk; 60 milliliters / 1/4 cup water; 50 grams / 1.75 ounces butter; 80 grams / 1/2 cup plain flour; 2 eggs, room temperature; 1/4 teaspoon kosher or sea salt; 5 grams / 1 teaspoon superfine/caster sugar; Filling; 232 grams / 1 cup heavy cream; 35 grams / 1/3 cup confectioner’s/icing sugar; Topping; 100 grams / 3.5 ounces dark chocolate, roughly chopped; 50 grams / 1.75 ounces milk chocolate, roughly chopped

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Bossche Bollen - Dutch Profiteroles are effectively made with Choux pastry, filled with whipped cream and dipped into melted chocolate that forms a great solid chocolate topping. Do you like cream puffs?

I hope you say yes, cause these are a version you might have never heard of. Plus bossche pollen might be one of the most fun names for a dessert that is effectively a fancy cream puff, but will still impress.

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 this

Easy Choux pastry

You don’t need any fancy equipment to make cream puffs meaning they’re easy and don’t worry, if you don’t have a piping bag, you can simply shape your pastry with two tablespoons into a nice round shape before placing on your baking tray.

Cream filling

The cream filling is hefty but not too much thanks to the balance of the pastry and chocolate topping.

Chocolate topping

These are especially good if you let the chocolate set and it’s a perfect layer above the pastry to make these a great dessert.

Ingredients and substitutions for Bossche Bollen - 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 Bossche Bollen - 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:

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!