Dutch Moorkoppen

Moorkoppen are typical Dutch virsion of the cream puff. They are very good with coffee. This recipe makes about 8 Pastry.

Make the choux pastry

Filling:

2 cups double cream (or heavy cream) whipped with 4 tablepoons sugar and
1 tablespoon vanilla sugar

Icing:

7 tablespoons icing sugar
2 tablespoons cacao (or cocoa)
1.5 tablespoon warm water

About 8 pieces of fruit (e.g. pineapple chunks, strawberries)


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.