Dutch Moorkoppen

Total Time: 2 hrs 40 mins Preparation Time: 1 hr 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 7-8
• 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 tablespoon)
• 1 1/2 tablespoons water
• 8 pieces fruit (e.g. pineapple chunks, strawberries)

Recipe

• 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.