Prep 1 hr 25 mins
Cook 1 hr 15 mins
Moorkoppen are typical Dutch. They are very good with coffee. makes about 8 Pastry (= choux pastry)
- 150 ml water
- 1 pinch salt
- 75 g butter
- 90 g flour
- 3 eggs
- 500 ml double cream or 500 ml heavy cream
- 60 g sugar
- 15 g vanilla sugar
- 100 g icing sugar
- 10 g cacao or 10 g cocoa (about 1.5
- 1 1⁄2 tablespoons water
- 8 pieces fruit (e.g. pineapple chunks, strawberries)
- Filling: 500 ml double cream (or heavy cream), whipped with 60 gr sugar and 15 g vanilla sugar Icing: 100 gr icing sugar 10 gr cacao (or cocoa) 1.5 tablespoon warm water About 8 pieces of fruit (e.g.
- pineapple chunks, strawberries) Sift the flour and the salt. Bring the water to the boil, together with the butter.
- (it really has to boil!). Add the flour and salt and mix.
- Remove from heat. Beat well with a wooden spoon until there are no lumps left. Now add one of the eggs, stir with a wooden spoon, then beat very thoroughly until it has been absorbed.
- Add the second egg, stir, beat again very thoroughly until it has been absorbed.
- Beat the remaining egg in a little bowl, and add this spoon by spoon until the pastry mixture has a velvety consistency that keeps its shape when pulled into points with the spoon.
- Then beat the pastry mixture till it is fluffy and shining.
- Make with 2 spoons dipped in water, about 8 ball shaped heaps on a well-greased baking tin.
- Bake in the middle of a preheated oven (200-225 degree.C) in 30-40 minutes golden and puffy.
- Do not open the oven door the first 20 minutes! Leave them for about 5 minutes in the oven with the door opened, and then remove the choux puffs from the tin.
- Put them on a wire rack to cool down.
- Make the icing just before filling the choux puffs.
- Make a cut in the puffs sides and pipe in the cream.
- Keep some of the cream to decorate the top.
- Mix the icing sugar and the cacao, and add drip by drip the water.
- Stir with a metal spoon, until thick and slightly fluid.
- Stir this till it shines and stick to the back of the spoon.
- Dip the tops of the filled choux puffs with a twisting move in the icing, so that the top is covered.
- Put the moorkoppen on a wire rack with a plate under it. Leave them for about. 30 minutes until the icing is hard.
- Pipe a puff of the remaining cream on it, and decorate this with a piece of fruit.
Excellent! Had to make some comfort food for my Dutch roommate and they were delicious! I'm new to this cooking nonsense so I had a few probems with "wire rack." Also didn't have an accurate way of measuring grams, but I winged it and they came out great! One thing though, DON'T wait too long before piping the filling in... my first batch deflated. Still tasted great though.