bol is a pastry, which consists of a profiterole filled with whipped cream, and the top is glazed with
misconception is that increasing a moorkop would
result in a Bossche bol. The difference lies in
the fact that the inside of a profiterole
is an airy pastry with large air spaces.
The entire volume of the profiterole consists of a very light dough. In contrast to the Bossche bol where
only the outline consists of a layer of dough product. The difference is that a moorkop, is
cut through from below and is filled with whipped cream. Then there is chocolate fondant over them, often
whipped cream and sometimes a slice of pineapple. A
Bosche bol looks
exactly the same, except that
the baker makes a
small hole on the side and as
the icing on the profiterole
serves: 10 – preparation time: 40-45 minutes – cooking time: 15-20 minutes
Preheat the oven on 200 degrees.
Add some water and the margarine to the pan. When the
margarine is melted,
add the flour all at once.
Stir it until the mix is becoming a ball comes loose
of the bottom.
Then the ball of batter needs to cool a little bit.
Then after that beat the eggs and add them one by one
to the pan.
Now make balls of about 5 centimeter, which you can
put in the oven.
Put them in the oven for about 15-20 minutes.
For the filling:
Mix the whipped cream, add the klop-fix and 2 spoons of powdered sugar.
Make a small hole in the ball and fill it with cream,
you will feel automatically how far you can fill them.
Then after that melt the chocolate and add some of the
The chocolate must be liquid, then you’ve used enough
Then drop some
chocolate on the Bossche bol,