How to bake Bossche Bollen | Giant cream puffs | Serves 6-8

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in sugar and calories

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative

vanilla extract

💰Cheaper: vanilla essence

Vanilla essence is a more affordable option

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) for traditional bake or 160 degrees Celsius (320 degrees Fahrenheit) for fan-baked.

In a saucepan, combine water, milk, and butter; heat on medium-high until it reaches a boil and the butter is fully melted.

Sieve the flour into the saucepan to ensure it is fine and lump-free before adding it in.

Remove the saucepan from heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides and is smooth.

Add eggs one at a time to the dough, mixing thoroughly after each addition until the dough is uniform and not sticking to the edges.

Incorporate sugar into the dough after adding the eggs.

Transfer the dough to a piping bag or use two tablespoons to shape it into round balls and place them on a baking tray without greasing it.

Shape the tops of the dough with an offset spatula if using a piping bag to ensure a smooth surface.

Bake in the preheated oven for 45 minutes until golden and dry to the touch, then let cool completely.

Whip heavy cream with sugar until thickened, about 30 seconds.

Pierce the bases of the cooled cream puffs with a piping tip and fill them with whipped cream until you can feel it in the palm of your hand.

Melt dark chocolate in a double boiler or microwave, ensuring it is not too hot before dipping the tops of the cream puffs to avoid melting the cream inside.

Let the chocolate set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens