A Bossche bol (Dutch pronunciation: [ˌbɔsə ˈbɔl], Dutch for 'Ball from Den Bosch') – or just called chocoladebol ('chocolate ball') in its city of origin – is a pastry from the Dutch city of 's‑Hertogenbosch.[1] It is effectively a large profiterole (cream puff), about 12 cm (5 in.) in diameter (i.e., somewhat larger than a tennis ball), filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolatefondant icing.
Bossche bollen (chocoladebollen) are usually eaten as an accompaniment to coffee, etc., rather than as a dessert.[citation needed]
They are traditionally eaten with the fingers, which can be quite messy. The best way to avoid spillage is by eating the pastry upside down, so that the hard layer of chocolate serves as a bottom. It is also possible (though frowned upon by traditionalists) to use a knife and fork.
History
Bossche bollen
Even before the start of the 20th century, a predecessor of the Bossche Bol was being sold in Den Bosch by a baker named Lambermont, who had a store in a building called "De Kat" on the Vischstraat at number 61b. The ball made by Lambermont resembled a moorkop and was filled with custard.
In 1920 a baker from The Hague called Henri van der Zijde opened a shop in the same street at number 25, and invented a variation filled with whipped cream and covered with real chocolate, which his heirs see as the first real Bossche Bol. Later in the twenties Lambermont started selling a chocolate ball much like this one.
The name "Bossche bol" only became common once the pastry became popular outside of the city.
Dutch 'Moorkop', the similar pastry sold in much of the country, outside the region where Bossche bollen reign.
The exact recipe varies between bakers, although the recipe that is now acknowledged as the "real Bossche Bol" is the one made and sold by the confectionery Jan de Groot.[citation needed]
Similar foods
There is a version of the Bossche Bol twice the size, called a reuzenbol ("giant ball").
A similar, slightly smaller, common Dutch pastry is the Moorkop — a profiterole which is usually not glazed with chocolate per se, but instead with a chocolate-flavoured glaze, made with cocoa powder. Often a puff of whipped cream is put on top of a moorkop.
Many other regional chocolate-coated, cream-filled treats, such as the German Schokokuss exist. These are much smaller, factory-made and sold in unrefrigerated packs. Those who choose to, can generally eat them whole, in a single bite.
These were originally marketed as 'Negerzoenen' ('Negro(id) Kisses'), but after complaints calling this racist, the manufacturer rebranded them simply as '(Buys[2]) Zoenen' ('Buys Kisses') in 2006. By contrast, the common 'Moorkoppen', – litterally: 'Moors heads' – were not (yet) criticised the same way, and continue to be sold, name unchanged.
Wikimedia Commons has media related to Bossche bollen.
Recipes: by Koos Manders
(Dutch language)
Bossche bol
Learn more about the Bossche bol: Bossche bol tour
^A few Dutch cities have a somewhat lengthy official name, and an alternative, shorter, colloquial name. With Den Bosch, the short form also spawned the adjective 'Bossche', meaning: from Den Bosch.
bossche, confused, with, bocce, ball, moorkop, dutch, pronunciation, ˌbɔsə, ˈbɔl, dutch, ball, from, bosch, just, called, chocoladebol, chocolate, ball, city, origin, pastry, from, dutch, city, hertogenbosch, effectively, large, profiterole, cream, puff, about. Not to be confused with bocce ball or Moorkop A Bossche bol Dutch pronunciation ˌbɔse ˈbɔl Dutch for Ball from Den Bosch or just called chocoladebol chocolate ball in its city of origin is a pastry from the Dutch city of s Hertogenbosch 1 It is effectively a large profiterole cream puff about 12 cm 5 in in diameter i e somewhat larger than a tennis ball filled with whipped cream and coated entirely or almost entirely with usually dark chocolate fondant icing A close up view of a Bossche bol Contents 1 Eating 2 History 3 Similar foods 4 See also 5 External linksEating Edit The inside of a Bossche bol Bossche bollen chocoladebollen are usually eaten as an accompaniment to coffee etc rather than as a dessert citation needed They are traditionally eaten with the fingers which can be quite messy The best way to avoid spillage is by eating the pastry upside down so that the hard layer of chocolate serves as a bottom It is also possible though frowned upon by traditionalists to use a knife and fork History Edit Bossche bollen Even before the start of the 20th century a predecessor of the Bossche Bol was being sold in Den Bosch by a baker named Lambermont who had a store in a building called De Kat on the Vischstraat at number 61b The ball made by Lambermont resembled a moorkop and was filled with custard In 1920 a baker from The Hague called Henri van der Zijde opened a shop in the same street at number 25 and invented a variation filled with whipped cream and covered with real chocolate which his heirs see as the first real Bossche Bol Later in the twenties Lambermont started selling a chocolate ball much like this one The name Bossche bol only became common once the pastry became popular outside of the city Dutch Moorkop the similar pastry sold in much of the country outside the region where Bossche bollen reign The exact recipe varies between bakers although the recipe that is now acknowledged as the real Bossche Bol is the one made and sold by the confectionery Jan de Groot citation needed Similar foods EditThere is a version of the Bossche Bol twice the size called a reuzenbol giant ball A similar slightly smaller common Dutch pastry is the Moorkop a profiterole which is usually not glazed with chocolate per se but instead with a chocolate flavoured glaze made with cocoa powder Often a puff of whipped cream is put on top of a moorkop German Schokokuss Many other regional chocolate coated cream filled treats such as the German Schokokuss exist These are much smaller factory made and sold in unrefrigerated packs Those who choose to can generally eat them whole in a single bite These were originally marketed as Negerzoenen Negro id Kisses but after complaints calling this racist the manufacturer rebranded them simply as Buys 2 Zoenen Buys Kisses in 2006 By contrast the common Moorkoppen litterally Moors heads were not yet criticised the same way and continue to be sold name unchanged See also Edit food portal Netherlands portalList of choux pastry dishes List of pastriesExternal links Edit Wikimedia Commons has media related to Bossche bollen Recipes by Koos Manders Soesgebak moorkoppen en Bossche bollen Dutch language Bossche bol Learn more about the Bossche bol Bossche bol tour A few Dutch cities have a somewhat lengthy official name and an alternative shorter colloquial name With Den Bosch the short form also spawned the adjective Bossche meaning from Den Bosch Trade or brand name Retrieved from https en wikipedia org w index php title Bossche bol amp oldid 1094978773, wikipedia, wiki, book, books, library,
