Recipe: how to make the most delicious Bossche bolletjes at home

From polder crayfish soup to this recipe for the most delicious Bossche bolletjes: The Bible of Dutch Cuisine is the cookbook for anyone who wants to (better) get to know classic regional dishes from all corners of our country. With her recipes, Janneke Vreugdenhil shows you that Dutch cuisine is much more diverse, interesting and delicious than you ever imagined.

Janneke: “The Bossche bol is notoriously difficult to eat. Sink your teeth into it and the whipped cream ends up all the way to your ears. Use a fork and the bol flies off the saucer, straight into your lap. That’s why here’s a recipe for a smaller version of the famous chocolate bol. It’s much easier to hand out at a birthday party and simply incredibly delicious.”

How to make Bossche bolletjes

• Preheat the oven to 180 °C.
• Bring the milk with 50 milliliters of water, the butter, sugar and salt to a boil in a saucepan. Remove the pan from the heat and add the flour. Stir vigorously with a wooden spoon until a ball of dough forms. Return the pan to medium heat and stir for one minute until the dough starts to become slightly glossy. Transfer the dough to a bowl and stir in the eggs one at a time.
• Fill the piping bag with the dough and pipe 40 small mounds onto the baking sheets. Bake the profiteroles for about 20 minutes until golden brown and cooked through. Do not open the oven door until at least fifteen minutes have passed, and let the profiteroles cool on a wire rack.
• Make a small cut in the bottom or side of the profiteroles. Whip the cream with the sugar until stiff and fill the (rinsed-clean) piping bag with it. Fill the profiteroles with the whipped cream.
• For the glaze, put the sugar with 120 milliliters of water in a saucepan and bring to a boil. Stir with a spatula until the sugar has dissolved and remove the pan from the heat. Add the chocolate and stir until melted.
• Dip the rounded side of the profiteroles into the chocolate glaze, place them on a serving platter and let the glaze set briefly before serving.

Title: The Bible of Dutch Cuisine
Author: Janneke Vreugdenhil
Price: €33,99
Publisher: Carrera Culinair

Also read:

• Moorkop vs. Bossche bol
• Here you can eat the most delicious Bossche bol in the Netherlands
• Be the first to taste the vegan Bossche bol