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1
Make the Choux Dough
10 Mins
High heat, then off the heat
Put the water, 100 g of the butter, 10 g of the sugar and the salt in a saucepan and bring to a rolling boil. Take it off the heat, tip in all the flour at once, and beat hard with a wooden spoon until the dough comes together into a smooth ball that leaves the sides of the pan.
Add the flour all at once and beat fast — hesitating makes lumps that never come out.
Done when: A smooth dough ball that pulls cleanly away from the pan.
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2
Beat in the Eggs
5 Mins
No heat
Let the dough cool for 5 minutes, then beat in the eggs a little at a time, waiting until each addition is fully mixed in before adding the next. The finished dough should be smooth and glossy, and fall from the spoon in a slow ribbon.
If the dough gets too loose, it will spread flat in the oven — stop adding egg as soon as it ribbons.
Done when: Glossy dough that drops from the spoon in a thick ribbon.
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3
Pipe & Bake the Balls
25 Mins
200°C (400°F), then 180°C (350°F)
Line a baking tray with parchment and pipe or spoon the dough into 8 large balls, about 9–10 cm across, well spaced. Bake at 200°C (400°F) for 10 minutes, then lower the heat to 180°C (350°F) and bake for another 15 minutes until deep golden and firm. Do not open the oven door while they bake.
Opening the oven lets the steam out and the balls collapse — look through the glass and wait.
Done when: Deep golden, firm shells that sound hollow when tapped.
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4
Cool the Shells
30 Mins
Room temperature
Take the shells out of the oven, prick a small hole in the side of each one to let the steam out, and leave them on a rack until completely cold. Cut a lid off the top of each shell, or cut a wide opening in the side — whichever you find easier to fill.
A shell that is even slightly warm will melt the cream, so be patient and let them cool right through.
Done when: Shells at room temperature, dry and crisp inside.
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5
Whip & Fill the Cream
10 Mins
No heat
Pour the cold cream into a cold bowl with the remaining 30 g of sugar and the vanilla, and whip to soft peaks — the cream should hold its shape on the whisk but still look soft and billowy. Spoon it generously into each shell and press the lid back on.
Stop whipping at soft peaks — stiff cream turns grainy and heavy inside the bol.
Done when: Soft peaks that hold their shape; shells filled generously.
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6
Coat in Dark Chocolate
10 Mins + 20 Mins to Set
Gentle heat, then fridge 4°C (40°F)
Melt the dark chocolate with the remaining 25 g of butter in a bowl over simmering water, stirring until smooth and glossy. Turn each filled bol upside down, dip the top into the chocolate, and let the excess drip off. Set the bollen chocolate-side up on a tray and chill for 20 minutes until the shell sets.
Dip the top only, not the whole bol — the classic bol is coated on top and sides, with the base left bare.
Done when: A smooth, glossy chocolate shell that sets firm to the touch.
auto_awesome Finishing Touches & Plating
Chill the finished bollen for 20 minutes so the chocolate sets, then serve cold with a fork and plenty of napkins.
Netherlands
45m
