Mastering Dutch Delights: The Ultimate Bossche Bollen Experience

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 200°C (390°F).

Turn on the stove to medium-high heat.

Add 75g of water, 75g of milk, 70g of butter, and 2.5g of salt to a heavy-bottomed pan.

Stir until the butter melts before the liquid comes to a boil.

Wait for the mixture to come to a rolling boil, then turn off the heat.

Sift in 85g of all purpose flour using a spoon to avoid lumps.

Stir until the mixture is completely combined and resembles clay.

Turn the stove back on to medium heat and stir while bringing the mixture to 70°C (160°F).

Check the temperature with a thermometer and look for a film on the bottom of the pan.

Once at temperature, transfer the mixture to a glass bowl and let it cool to about 50°C (120°F).

Use a mixer to incorporate 155g of eggs (about 3 eggs) into the cooled mixture, one at a time, ensuring each is fully mixed before adding the next.

Adjust the consistency with a splash of milk if necessary, aiming for a smooth batter that slowly droops off a spatula.

Prepare a piping bag with an A1 tip and scoop the batter into it.

Pipe dollops of batter onto a cookie sheet lined with parchment paper, spacing them apart.

Wet your finger and press down any peaks on the batter to prevent burning.

Bake in the oven for 30 minutes or until golden brown.

After baking, carefully turn the puffs around and poke a hole in each to let steam escape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens