Bossche Bollen (Chocolate Puffs)

Have you ever started a project with certain fear and trepidation? Did you ever think that perhaps it was a feat too big to tackle? Well, I sure have. And one of those doubt-inspiring points was this traditional Dutch pastry called Bossche Bollen. I'm not sure why but somehow I thought that making the dough, filling it with whipped cream and then dipping it in chocolate was going to be a hellish task. Maybe because the pastry looks kind of complicated to the untrained eye, or maybe because I still am slightly uncomfortable with the pastry bag and tip. I much prefer a big spoon!

Anyway, enough talk. This pastry is so easy to make, it's not even funny. Check these bollen out. They're like chocolate eclairs but bigger, fluffier, with better chocolate and much more cream. These Bossche beauties have made the city of 's Hertogenbosch famous (or is it the other way around?) and are the number one pastry that is served with fork and knife and a handful of napkins. Because there is no way, just like with the tompouce, that you will not end up with whipped cream on your lap, on your tie or blouse and on your fingers. And that is just the charm of these bollen.

Bossche Bollen

1/3 cup of flour
1/3 cup of water
2 tablespoons of butter
1 egg, beaten
pinch of salt
1/2 cup of semi-sweet chocolate chips
1 tablespoon of water
1/2 cup of whipping cream
2 tablespoons of sugar

Heat the water and the butter in a saucepan over medium heat. Bring to a boil, then take off the stove. Add the flour and stir until it all comes together in a ball. Throw in the pinch of salt, stir in the egg and continue to stir until the dough has absorbed all the egg and is a homogenous whole.

Line a baking sheet with parchment paper, divide the dough in four (for smaller bollen) or in two (for decent sized ones) and place it on top of the parchment. Bake in an 375F degree oven for about 20-25 minutes or until puffy and golden. Cool on a rack.

In the meantime, beat the whipping cream and the sugar until it's stiff. Fill a pastry bag with small tip and poke through the bottom of the bol. Fill with whipped cream. Heat the chocolate chips and the tablespoon of water in the microwave (30 seconds on medium), stir until the chocolate has melted and the sauce has come together. Let it cool for about 10 minutes, then carefully take the cream-filled Bossche bol and dip, head first, into the chocolate. If you don't want to get your hands dirty, just set the bollen on a rack and slowly pour the chocolate over the top, one spoonful at a time.

Cool in the fridge for about 20 minutes or until the chocolate is solid and everything has had a chance to firm up a bit. Enjoy with a nice cup of coffee and some good company. And keep those napkins handy!

And this is what happens when you turn your back for a moment

and somebody else is with you in the kitchen.......Needless to say the Bossche bol

is messy enough to easily identify the culprit, although I wasn't sure if the whipped cream on their chin or the cheesy grin on their face gave them away. Both, I guess!