Dutch Moorkoppen

Moorkoppen are typical dutch. They are very good with coffee. makes about 8 pastry (= choux pastry)

Steps

Filling: 500 ml double cream , whipped with 60 gr sugar and 15 g vanilla sugar icing: 100 gr icing sugar 10 gr cacao 1.

5 tablespoon warm water about 8 pieces of fruit (e.

Pineapple chunks , strawberries) sift the flour and the salt.

Bring the water to the boil , together with the butter.

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 in 30-40 minutes .

Ingredients

water, salt, butter, flour, eggs, double cream, sugar, vanilla sugar, icing sugar, cacao, fruit