Bossche Bollen: Century-Old Pastry from ‘s‑Hertogenbosch

Cuisine Dutch
Course Dessert, Snack
Servings 8 Bossche Bollen
Prep Time 15 minutes
Cook Time 1 hour
Waiting / Resting Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
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Legend has it that Bossche Bollen originated in the southern part of the Netherlands, specifically in ‘s-Hertogenbosch, where they quickly became a beloved local treat. These indulgent delights consist of delicate choux pastry orbs generously filled with lightly sweetened vanilla whipped cream and enrobed in a glossy chocolate glaze. Each bite is a symphony of textures and flavors, perfectly balanced to create a heavenly culinary experience, however, when I delved into the hundred-year history of the Bossche Bol, it became clear that there is no hard proof of where or by whom this treat was invented. There are claims it was originated in Den Haag or ’s-Hertogenbosch. Even within Den Bosch, several bakeries assert to have been the ones that “invented” the Bossche Bol, but again, no definitive proof! Today, Bakkerij Jan de Groot is considered by many as the one-and-only “Original Bossche Bol bakkerij.”

Until I moved to the United States, I lived in Utrecht, The Netherlands. My mom is from Helmond, in Noord Brabant, and we would often take the train to go from Utrecht to Helmond to visit my grandparents. This train ride took us through ’s-Hertogenbosch, a city known for its St-Janskathedraal, the Jheronimus Bosch Art Center, as well as many other beautiful points of interest. However, in my mind, ’s-Hertogenbosh is synonymous with a century-old pastry, de Bossche Bol. Sometimes, as a special treat, my mom and dad would give in to my many requests to go pick up this delicious pastry from Bakkerij Jan de Groot, right outside Central Station ’s-Hertogenbosch.

Creating your own Bossche Bollen may seem like a daunting task, but fear not! With our step-by-step guide and expert tips, you’ll be whipping up these decadent delights in no time. We start by preparing the delicate choux pastry, mastering the art of achieving that perfect airy texture. Then, we dip the pastries in a delicious chocolate glaze, that we make from scratch. we move on to the luscious vanilla whipped cream filling, infused with just the right amount of sweetness to complement the rich chocolate glaze.

While crafting Bossche Bollen requires a bit of time and effort, the end result is well worth it. As you watch the chocolate glaze cascade over each pastry, you’ll feel a sense of pride knowing that you’ve created something truly special – a taste of Dutch tradition to be shared and savored with loved ones.

So, what are you waiting for? It’s time to roll up your sleeves, dust off your apron, and embark on a culinary adventure with our authentic Bossche Bollen recipe. Whether you’re a seasoned baker or a novice in the kitchen, this Dutch delicacy is sure to delight your senses and leave you craving more. Join us on Toine’s Kitchen as we celebrate the rich flavors and heritage of Dutch cuisine, one delectable bite at a time.

Indulge in the rich tradition of Dutch pastry with our authentic Bossche Bollen recipe. Originating from 's-Hertogenbosch, these decadent choux pastry orbs filled with vanilla whipped cream and glazed with chocolate are a delight for the senses. Join us on Toine's Kitchen as we uncover the history behind this beloved treat and guide you through crafting your own culinary masterpiece. Get ready to experience the taste of Dutch heritage in every bite!

Ingredients

Batter

  • 75 g Water
  • 75 g Milk
  • 70 g Butter
  • 2.5 g Salt
  • 85 g All-purpose flour
  • 155 g Eggs

Chocolate Glaze

  • 315 g sugar
  • 100 g water
  • 157 g semi-sweet chocolate chopped into small pieces

Filling

  • 1 L heavy whipping cream
  • 120 g Powdered Sugar
  • 2 tsp Vanilla bean paste

NUTRITION

Nutrition Facts
Bossche Bollen: Century-Old Pastry from 's‑Hertogenbosch
Serving Size
 
1 Bossche Bol
Amount per Serving
Calories
619
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
164
mg
55
%
Sodium
 
229
mg
10
%
Potassium
 
226
mg
6
%
Carbohydrates
 
76
g
25
%
Fiber
 
2
g
8
%
Sugar
 
50
g
56
%
Protein
 
7
g
14
%
Vitamin A
 
1273
IU
25
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer

Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.

Instructions

Making the Batter

  • Preheat the oven to 200ºC (390F), in non-convection mode, and line a cookie sheet with parchment paper.
  • Put your piping bag with an A1 tip, in a cup, folding over the cuff; we’ll use that to make it easier to fill the piping bag with the batter.
  • Make sure you have all of the batter ingredients ready, and nearby!
  • In a heavy-bottomed sauce pan, bring the water, milk, butter, and salt to a rolling boil over high heat.
  • Once it has reached a rolling boil, take it off the stove, and sift in the flour.
  • Using a spatula, mix it thoroughly, until all the flour is incorporated.
  • Next, we are going to heat the roux over medium heat, stirring constantly, until it reaches a temperature of 70ºC (160F), this should be between 30s and a minute – take it off the stove when it hits this temperature. Cooking the flour is causing the starches in the flour to gelatinize!
  • Transfer the batter to a mixing bowl, and stir it to cool it off to 50ºC (120F).
  • Once it’s at the right temperature, put in the first egg, and mix it until it’s fully incorporated.
  • Add the second egg, and keep mixing.
    Check the consistency: You should have a smooth batter, that is stiff enough to not “pour” off the spatula, but not so stiff that it falls off in big clumps.
    If the batter is too stiff, add in the third egg.
    If, after adding the third bag, the batter is still too stiff, you can add a splash of milk, to thin it out.

Baking the Bossche Bollen

  • Transfer the batter to your piping bag with an A2 tip. Then, pipe it out in six to eight large mounds on your cookie sheet. Try to keep them as round as possible, and uniform in shape and size.
  • Put the cookie sheet in the oven for about 30 minutes. The outside should be a nice golden brown.
  • Turn off the oven.
  • Poke a hole in the bottom of each puff, and put them back on the cookie sheet, with the hole pointing up.
  • Put it back in the oven, and let it sit for 5 minutes. Open the door a little bit, and let them sit for another 20 minutes. This should dry out the insides, by letting the steam escape, without making the insides soggy.
  • Now, move the puffs to a cooling rack, and let them cool completely.

Making the Chocolate Glaze

  • A little while before your your pastries are done cooling off, you can start making the chocolate glaze.
  • In a heavy bottomed sauce pan, bring the water and sugar to a boil, brushing the sides of the pan with a wet brush, to make sure no sugar sticks to the side.
  • Once it reaches a boil, let it boil for a minute. Now, carefully pour the boiling syrup into a glass bowl.
  • Add the chocolate, and start mixing it with a spatula. When all the chocolate is fully incorporated, Use an emersion blender for around a minute until it’s a shiny, smooth glaze.
  • Let the glaze cool down until it’s 60ºC (140F).

Glazing the Bossche Bollen

  • Carefully grab one of the puff by the bottom edge, and dip it into the chocolate glaze. You want the glaze to get as close to the bottom as possible. Put them on the rack, to cool off completely.
  • Repeat for all of the Bossche pollen.

Filling the Bossche Bollen

  • Once the Bossche Bollen are completely cooled off, make your whipped cream by mixing together the heavy cream, powdered sugar, and vanilla paste until stiff peaks.
  • Fill your pastry bag (with an I2 tip) with the whipped cream
  • Put the tip of the bag into the hole you poked in the bottom of the pastry, and gently squeeze, until the pastry is completely full. You can feel that in your hand, and see it by the bottom of the pastry "pushing up"
  • They are best enjoyed right after filling them. But, you can store them in the fridge for a few days, inside an airtight container.

Recipe How-To Video

Private Notes

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3 thoughts on “Bossche Bollen: Century-Old Pastry from ‘s‑Hertogenbosch”

  1. Peter vander Campert

    5 stars
    I cannot recommend this Bossche Bollen recipe enough! As someone who grew up in the Netherlands, these pastries hold a special place in my heart, and Toine’s Kitchen has truly captured the essence of this Dutch classic. The step-by-step instructions were incredibly easy to follow, even for someone like me who’s not the most experienced baker. The end result? Absolute perfection! The choux pastry was light and airy, the vanilla whipped cream filling was lusciously smooth, and that chocolate glaze… simply divine! Each bite brought back fond memories of enjoying Bossche Bollen with my family back home. Thank you, Toine’s Kitchen, for helping me recreate that taste of nostalgia right here in my own kitchen. This recipe is a true gem and a must-try for anyone looking to experience the authentic flavors of Dutch cuisine. Five stars all the way!

  2. 5 stars
    Fantastic recipe! Easy to follow and the result was delicious bossche bollen. Highly recommended!

  3. 4 stars
    Thanks for the recipe! It was fun to try it out. The chocolate was a little overpowering, being quite a thick layer. I tried to work very fast and even added a little water to make it thinner, but it stayed quite thick. Other than that, it was very good! I loved the subtle saltiness of the choux with the sweetness inside and outside.

4.67 from 3 votes

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