DUTCH MOORKOPPEN

Steps:

• 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.