Dutch Moorkoppen
Indulge in the decadent charm of Dutch Moorkoppen, a classic pastry that combines light and airy choux buns with rich, velvety whipped cream and a glossy dark chocolate glaze. Perfect for special occasions or a luxurious afternoon treat, this Dutch-inspired delight is surprisingly achievable at home. The choux pastry, baked to golden perfection, is filled with sweetened whipped cream, then topped with a melt-in-your-mouth chocolate glaze for an irresistible finish. With simple ingredients like butter, flour, eggs, and heavy cream, this recipe transforms pantry staples into a show-stopping dessert. Whether enjoyed fresh or chilled, Dutch Moorkoppen offers a delightful balance of flavors and textures that will impress any crowd.
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Recipe Information
Ingredients
- 250 ml Water
- 100 grams Unsalted butter
- 1 pinch Salt
- 150 grams All-purpose flour
- 4 large Eggs
- 400 ml Heavy cream
- 2 tablespoons Powdered sugar
- 200 grams Dark chocolate
- 1 tablespoon Unsalted butter (for chocolate glaze)
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, unsalted butter, and a pinch of salt. Heat over medium heat until the butter is completely melted and the mixture begins to boil.
Reduce the heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough starts to pull away from the sides of the pan and forms a smooth ball (approximately 2-3 minutes).
Remove the saucepan from the heat and let the dough cool for 5 minutes.
Beat in the eggs one at a time, fully incorporating each egg before adding the next. The dough should be glossy and have a pipeable consistency.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 equal-sized mounds onto the prepared baking sheet, leaving enough space between each mound as they will expand during baking.
Bake the choux buns in the preheated oven for 20-25 minutes, or until they are golden brown and puffed. Do not open the oven door during baking, as this may cause them to collapse.
Once baked, remove the buns from the oven and use a skewer to poke a small hole in the bottom of each one to release steam. Let them cool completely on a wire rack.
In a large mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Transfer the whipped cream to a clean piping bag fitted with a star tip.
Cut the choux buns in half horizontally or create a hole in the bottom and pipe the whipped cream generously inside each bun. Set aside.
To make the chocolate glaze, melt the dark chocolate and 1 tablespoon of butter in a heatproof bowl over simmering water (or in short bursts in the microwave, stirring in between). Let the glaze cool slightly but remain pourable.
Dip the tops of the filled buns into the melted chocolate glaze or spoon the glaze over the tops. Allow the chocolate to set before serving.
Serve immediately or store in the refrigerator for up to one day. Enjoy your homemade Dutch Moorkoppen!
Nutrition Facts
Calories |
4151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.7 g | 403% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1411 mg | 470% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 250.8 g | 91% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 114.5 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 299 mg | 23% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
