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LOCATION: Recipes >> Pastries >> Moorkoppen

Print this Recipe    Moorkoppen

Moorkoppen
makes about 8

150 ml water
pinch of salt
75 gr butter
90 gr flour
3 eggs

500 ml double cream (or heavy cream)
60 gr sugar
15 gr vanilla sugar

100 gr icing sugar
10 gr cocoa
1.5 tablespoons 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 pre-heated oven (200-225 degr.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 abt. 30 minutes until
the icing is hard. Pipe a puff of the remaining cream on it, and
decorate this with a piece of fruit.

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