A little treat: Bossche balls to make at home

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the tastiest Bossche balls.

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

INGREDIENTS
For the dough 75 ml milk

100 g butter
1/2 tsp sugar
1/2 tsp salt
150 g flour, sifted

4 eggs

For the filling
400 ml whipped cream
3 tbsp sugar

For the glaze
300 g sugar
150 g dark chocolate

Need more
piping bag with large star nozzle
2 baking sheets, lined with baking paper

Janneke: “The Bossche ball is notoriously difficult to eat. Bite into it and the whipped cream is up to your ears. Use a fork and the ball flies off the saucer, right into your lap. That's why here is a recipe for a smaller version of the famous chocolate ball. It’s much easier to share at a birthday and just super delicious.”

Here's how to make the Bossche balls

1. Preheat the oven to 180 °C.
2. 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 dough ball forms. Return the pan to moderate heat and stir for a minute until the dough starts to shine slightly. Transfer the dough to a bowl and stir in the eggs one by one.
3. Fill the piping bag with the dough and pipe 40 small mounds onto the baking sheets. Bake the cream puffs for about 20 minutes until golden brown and cooked through. Open the oven door no earlier than after a quarter of an hour and let the cream puffs cool on a rack.
4. Make a small incision in the bottom or side of the cream puffs. Whip the cream with the sugar until stiff and fill the (rinsed) piping bag with it. Fill the cream puffs with the whipped cream.
5. For the glaze, combine 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.
6. Dip the cream puffs with their rounded side into the chocolate glaze, place them on a serving platter, and let the glaze set before serving.

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