Bossche Bollen | Recipe
Dutch profiteroles with cream filling, chocolate icing and orange notes
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
19 February 2025
If this speciality from the Dutch town of ‘s-Hertogenbosch didn't exist - what a delicacy we would be missing out on! The filled balls of choux pastry, which resemble oversized profiteroles and cream puffs, have been around since the beginning of the 20th century. In addition to the creamy filling, the Bossche Bollen are unmistakably characterised by a lavish glaze made from the finest dark chocolate. Our Bollen may not be the size of a tennis ball, but they will win you over with delicious notes of fresh orange.
Ingredients
For 6-8 Bossche Bollen
For the choux pastry:
125 ml
water
50 g
butter
1 pinch
salt
75 g
flour
2
eggs
For the orange and cream filling:
250 ml
cream
2 tbsp
icing sugar
1
1 large orange (zest)
For the chocolate-orange icing:
200 g
VIVANI Dark Cooking Chocolate
100 ml
cream
1 tbsp
butter
1
1 small orange (zest)
Additional (optional):
orange (zest)
making
working time
2 hours
baking time
25-30 minutes
waiting / cooling time
30 minutes minimum
level of difficulty
medium
N°
01
Preheat the oven to 200°C. Line a baking tray with baking paper.
02
For the dough, heat the water, butter and salt in a pan until the butter has melted and the mixture starts to boil.
03
Remove the pan from the heat and add the flour all at once. Stir vigorously until the dough forms a ball and comes away from the sides of the pan.
04
Leave the batter to cool for a few minutes. Then add the eggs one at a time, mixing well after each egg until the batter is smooth and glossy.
05
Using a spoon or piping bag, place the batter into 6-8 portions onto the baking tray. Bake for 25-30 minutes until the dough balls are golden brown and risen. Leave to cool completely.
06
Meanwhile, prepare the orange and cream filling. To do this, whip the cream with the icing sugar until stiff. Carefully fold in the grated orange zest until everything is well mixed.
07
As soon as the choux pastry balls have cooled, cut a small hole in the base and fill with the orange cream using a piping bag.
08
For the chocolate-orange glaze, heat the cream and butter in a small pan, simmer gently and then remove from the heat.
09
Add the chopped cooking chocolate and leave to melt for a minute. Then stir into a smooth mixture. Finally, add the orange zest.
10
Dip the top of the filled choux pastry balls into the chocolate mixture. Allow the icing to set slightly and garnish with additional orange zest if desired.
Dark Cooking Chocolate
70 % Cocoa | vegan
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