Best 2 Dutch Moorkoppen Recipes

Indulge in the delectable Dutch Moorkoppen, a symphony of flavors that will tantalize your taste buds. These individual chocolate mousse cakes boast a rich and creamy filling, nestled within a delicate cookie crust and elegantly topped with whipped cream. Originating from the Netherlands, Moorkoppen are a cherished treat, often gracing festive occasions and gatherings. Dive into the culinary adventure as we present you with a collection of enticing recipes, each offering a unique twist on this classic dessert. From the traditional Moorkoppen with its timeless charm to variations featuring delectable fillings like caramel, fruit, and nuts, there's a Moorkop recipe to satisfy every palate. So, prepare to embark on a delightful journey as we explore the world of Dutch Moorkoppen, where each bite promises a moment of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

DUTCH MOORKOPPEN

Dutch Moorkoppen image

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

Provided by Lard en Tineke

Categories Dessert

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

150 ml water
1 pinch salt
75 g butter
90 g flour
3 eggs
500 ml double cream or 500 ml heavy cream
60 g sugar
15 g vanilla sugar
100 g icing sugar
10 g cacao or 10 g cocoa (about 1.5 tablespoon)
1 1/2 tablespoons water
8 pieces fruit (e.g. pineapple chunks, strawberries)

Steps:

Filling: 500 ml double cream (or heavy cream), whipped with 60 gr sugar and 15 g vanilla sugar Icing: 100 gr icing sugar 10 gr cacao (or cocoa) 1.5 tablespoon 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 preheated oven (200-225 degree.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 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.

Nutrition Facts : Calories 432.2, Fat 33, SaturatedFat 20.1, Cholesterol 177.1, Sodium 138, Carbohydrate 30.5, Fiber 0.3, Sugar 19.9, Protein 4.9

TYPICAL DUTCH BREAKFAST / VLOKKEN, KWINKSLAG EN HAGEL

Typical Dutch Breakfast / Vlokken, Kwinkslag En Hagel image

When Dutch young people between the ages of 2 and 99 get up in the morning, this is often the breakfast of choice. It's very very traditional in the Netherlands and here we have Vlokken and Hagelslag in many variations of colours, textures and flavours. What is it, you might ask? well the most basic one looks like the little chocolate bits used in cake decoration LOL, but here it's served up on bread (NEVER toast) for breakfast. If you are really Dutch and/or really brave you eat it as an open sandwich, to the untrained in the art of Hagelslag this can result in more of the chocolate bits on the floor than in your mouth, so beginners might perfer to add an extra slice of bread on the top to keep everything in a little better. Use margarine or slightly softened butter on the bread to help keep everything in place too. For the "quantity" of hagel I have been conservative but for Dutch kids the rule of thumb is: get as much on as you think you can get away with! Enjoy!

Provided by kiwidutch

Categories Breakfast

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 slice bread (another one for a "top" is optional)
margarine (or slightly softened butter)
2 -3 tablespoons chocolate sprinkles (hagelslaag, vlokken or kwinkslag or gestempte muisjes)

Steps:

Take the slice of bread (always bread, Toast is a concept from over to other side of the English Channel).
Spread one side with margarine or softened butter.
Pour on your hagelslag, vlokken or kwinkslag (you can press it down with a knife to make it stick a little better if you want).
Cut the slice of bread in half and eat!

Nutrition Facts : Calories 66.5, Fat 0.8, SaturatedFat 0.2, Sodium 127.8, Carbohydrate 12.7, Fiber 0.6, Sugar 1.1, Protein 1.9

Tips:

Choose the right ingredients: Use high-quality butter, chocolate, and cocoa powder. This will make a big difference in the taste of your moorkoppen.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the mixture, making your moorkoppen light and airy.
Add the eggs one at a time, beating well after each addition: This will help to prevent the mixture from curdling.
Add the flour and cocoa powder gradually, mixing until just combined: Do not overmix, or your moorkoppen will be tough.
Bake the moorkoppen for the correct amount of time: Overbaking will make them dry and crumbly.
Let the moorkoppen cool completely before filling them: This will help to prevent the filling from melting.
Use a variety of fillings to create different flavors of moorkoppen: Some popular fillings include whipped cream, chocolate ganache, and fruit preserves.

Conclusion:

Dutch moorkoppen are a delicious and versatile treat that can be enjoyed by people of all ages. They are perfect for any occasion, from a simple afternoon snack to a special holiday dessert. With a little planning and effort, you can easily make moorkoppen at home. So next time you are looking for a sweet treat, give this recipe a try. You won't be disappointed!