Dutch Moorkoppen are a delicious traditional dessert from the Netherlands, recognized for their soft texture and characteristic chocolate glaze. These cream puffs filled with whipped cream have a history dating back to classic European cuisine, where the choux pastry technique is used to create light and fluffy bites.
In Latin America, although there is no exact equivalent with the same name, similar desserts could be found under the concept of "profiteroles" or "petit choux," appreciated in multiple countries for their versatility and flavor. In some places, they are simply known as "cream puffs" or "chocolate bites" when filled with cream and covered with icing.
These sweets are perfect for celebrations and snacks, and they are an excellent example of European influence on Dutch culinary traditions and their adaptation in different cultures.
How to prepare Dutch Moorkoppen
Ingredients: Water, Salt, Butter, Flour, Eggs, Double cream, Sugar, Vanilla sugar, Powdered sugar, Cocoa, Fruit.
Steps:
Filling: Whip 500 ml of double cream with 60 grams of sugar and 15 grams of vanilla sugar until you get a creamy mixture.
Glaze: Mix 100 grams of powdered sugar with 10 grams of cocoa powder.
Add 1.5 tablespoons of warm water and approximately 8 pieces of fruit, such as pineapple chunks or strawberries, for decoration.
Sift the flour together with the salt to ensure the texture of the dough.
Bring the water to a boil along with the butter.
Incorporate the flour and salt into the water with butter and mix well.
Remove the mixture from the heat.
Beat with a wooden spoon until all lumps are gone and you get a homogeneous dough.
Add the eggs one by one: first add one egg, stir with the spoon, beat until completely absorbed.
Repeat this process with the second egg, stir and beat until incorporated.
Beat the third egg in a small bowl and add it tablespoon by tablespoon, until you achieve a velvety dough that holds its shape when making peaks with the spoon.
Continue beating the mixture until it is fluffy and shiny.
With two spoons dipped in water, form about 8 rounded mounds on a greased baking tray.
Bake at medium temperature in the center of the preheated oven for 30 to 40 minutes, until golden and puffy.
Do not open the oven door during the first 20 minutes to prevent them from deflating.
Let them rest for 5 minutes in the oven with the door ajar, then remove the profiteroles from the tray.
Place them on a rack to cool completely.
Prepare the glaze just before filling the profiteroles.
Make a cut on the sides of the profiteroles and fill them with the whipped cream, reserving a little for decoration.
Mix the powdered sugar with the cocoa and add drops of water little by little, stirring with a metal spoon until the mixture thickens slightly and becomes fluid.
Beat the glaze until it shines and sticks well to the spoon.
Dip the top of each filled profiterole into the glaze with a twisting motion to cover it completely.
Place the moorkoppen on a rack with a plate underneath to catch the excess glaze.
Let them rest for about 30 minutes until the glaze hardens.
Place a portion of the reserved cream on each moorkop and decorate with a piece of fresh fruit.
