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Recipe
See Ingredients

Bossche Bollen

Heat the water and the butter in a saucepan over medium heat. Bring to a boil and then turn off the stove. Add the flour and salt, and stir until it all comes together in a ball. Let it cool to the touch. Stir in the egg and continue to stir until the dough has absorbed all the egg and is completely  homogenous

Line a baking sheet with parchment paper, divide the dough in four (for smaller bollen) or in two (for large ones) and place it on top of the parchment. Bake in a 200C (425F) degree oven for about 20-25 minutes or until puffy and golden. Cool on a rack.

In the meantime, beat the whipping cream and the sugar until it is stiff. Fill a pastry bag with a small tip and poke through the bottom of the boul. Fill with whipped cream. Heat the chocolate bar and the tablespoon of water in the microwave (30 seconds on medium), stir until the chocolate has melted and the sauce has come together. Cool for about five minutes, then carefully take the cream-filled Bossche bol and dip, head first, into the chocolate. If you don’t want to get your hands dirty, just set the bollen on a rack and slowly pour the chocolate over the top, one spoonful at a time.

Cool in the fridge for about 20 minutes or until the chocolate is solid and everything has had a chance to firm up a bit. Enjoy with a nice cup of coffee and some good company.

 

Source: Holland.com

Recipe

Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?

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Apple Strudel

Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!

Ingredients

  • 75 ml (2.5 fl oz) water
  • 30 gram (1 oz) butter
  • 45 grams (1.5 oz) flour
  • Pinch of salt
  • 1 egg
  • 1 dark chocolate bar
  • 1 tablespoon of water
  • 150 ml (5.2 fl oz) whipping cream
  • 2 tablespoons of sugar