In the Netherlands we gave the Bossche bol. It's basically just a cream puff dipped in chocolate so for all my Dutch readers I'm calling this cream puff a Bossche Bol.
I've never made cream puffs before but I was confident enough. Especially after a very important tip to let your puffs cool off in the oven (without opening the oven door).
I'm not a fan of whipped cream so I added creme fraiche to it and holy moly...that was amazing! I really liked the light sour taste and the more dense cream. My husband wasn't a fan so the creme fraiche is optional.
- Piping bag
- 75 grams flour
- 60 grams butter
- 100 ml water
- 3 eggs
- pinch of salt
- 500 ml heavy cream
- 1 tablespoon vanilla essence
- 60 grams sugar
- 100 grams creme fraiche
- 200 grams dark chocolate
- Preheat the oven to 200 degrees celcius.
- Melt the butter together with the water and a pinch of salt. When the butter has melted add the flower and stir until a thick dough ball forms.
- Take your pan off the heat and stir in the eggs one by one.
- But a baking sheet on a baking tray and divide your batter in 8 equal piles using two spoons.
- Bake them for 25 minutes, turn off the oven, and let them cool off in the oven without opening the door. This is very important because sudden temperature changes can cause them to collapse.
- Beat 450 ml of whipped cream until thick, then add the creme fraiche and vanilla essence. Beat until it's incorporated. Put this into a piping bag and let rest in the fridge until ready to use.
- Heat up the other 50 ml of heavy cream and add the dark chocolate. Stir until the chocolate has melted.
- When the puffs have completely cooled off pipe them with the cream. The puff is full when you feel resistance while filling.
- Dip the top in the melted chocolate and put the puffs back in the fridge so the chocolate can harden up.
- Serve when the chocolate has set.