Ingredients

What you'll need

• 2 Eggs
• 80 grams of Sugar
• 100 grams of Flour OR 70 grams of Flour AND 30 grams of Cocoa Powder
• 4 grams of Baking Powder
• Optional: Zest of half a lemon
• Optional: Chocolate Chips

Tools

What you'll need

• Electric Mixer
• Whisk Attachment(s)
• Baking Tray
• Baking Paper
• Sillicone Spatula
• Baking Paper
• Sieve

Method

Method

1. Preheat your oven to 180 degrees celsius.
2. Whip up the eggs and sugar till they're light and fluffy.
3. Mix the flour or flour and cocoa powder, baking powder and optional lemon zest together in a separate bowl.
4. Add the flour mixture to the eggs and fold gently.
5. Create small piles of the dough on a baking tray covered with baking paper.
6. Optional: Add Chocolate Chunks or Chips on top of the unbaked eierkoeken.
7. Bake for 8 to 10 minutes. NOTE: Touch the top lightly and if it bounces back they're done.
8. Enjoy with some butter, whipped cream, strawberries or just as they are!

This recipe makes about 8 eierkoeken, dependant on how big you make them.

Used in

Ingredients

What you'll need

• 50 grams of Dark, Milk or White Chocolate
• 3 Packages of Pejoy or Pocky Sticks*
• Optional: Food Colouring, powder**
• Optional: Edible Decorations

*I used Toppo pejoy sticks and Glico strawberry pocky sticks.
**Colour your chocolate to match the colour of your sticks if you'd like.

Tools

What you'll need

• Sharp Knife
• Heat Proof Bowl
• Silicone Spatula
• Scissors
• 1 Cutting Board, A4 Size
• Baking Paper
• (Disposable) Piping Bag or a Spoon
• Optional: Small Boiling Pot*
• Optional: Bread or Palette Knife

*Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Measurements

Naturally you can make ANY size box you'd like. Look at the measurements for the pocky chocolates box for help on how to determine the length of the sticks that go on the sides.

Pejoy Chocolates Box

• Middle:         10 cm by 10 cm
• Right side:     5 sticks high, 10 cm long
• Left side:      5 sticks high, 10 cm long
• Bottom:        5 sticks high, 11,5 cm
• Top:             5 sticks high, 11,5 cm long

Pejoy Chocolates Box Lid

• Middle:         12,3 cm by 12,3 cm
• Right side:     3 sticks high, 12,5 cm (full length sticks)
• Left side:      3 sticks high, 12,5 cm (full length sticks)
• Bottom:        3 sticks high, 12,5 cm (full length sticks)
• Top:             3 sticks high, 12,5 cm (full length sticks)

Pocky Chocolates Box

• Middle:         About 6,8 cm by 6,8 cm
• Right side:     6 sticks high, length stick = length middle + thickness of one stick
• Left side:      6 sticks high, length stick = length middle + thickness of one stick
• Bottom:        6 sticks high, length stick = length middle + thickness of one stick
• Top:             6 sticks high, length stick = length middle + thickness of one stick

Pocky Chocolates Box Lid

• Middle:         8,5 cm by 8,5 cm
• Right side:     3 sticks high, length stick = length middle + thickness of one stick
• Left side:      3 sticks high, length stick = length middle + thickness of one stick
• Bottom:        3 sticks high, length stick = length middle + thickness of one stick
• Top:             3 sticks high, length stick= length middle + thickness of one stick

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Microwave Method

1. Cut the sticks to the right size, as indicated in the measurements tab.
2. Cover a cutting board with baking paper or acetate and tape this down at the back of the cutting board.
3. Break your dark chocolate into small pieces, place it into the heat proof bowl.
4. Heat this in the microwave for short intervals of time and stir gently in between, until the dark chocolate has completely melted.
5. Put the chocolate in a piping bag and cut off a small corner.
6. Stick the sticks of the sides and middle together of both the lid and the box, with the melted chocolate, and let the chocolate harden in the refrigerator. NOTE: If you tempered your chocolate it can also harden at room temperature but this will take a bit longer.
7. Optional: Reinforce the back of the sides, that’ll end up facing inwards, with a thin layer of chocolate to strengthen the structure. Spread the chocolate out with a bread or palette knife.
8. Now stick the sides and middles together with some melted chocolate and let the chocolate harden in the refrigerator again.
9. Add store-bought or homemade chocolates.
10. Decorate to your liking with edible sprinkles or candy.

Au Bain-Marie Method

1. Cut the sticks to the right size, as indicated in the measurements tab.
2. Cover a cutting board with baking paper or acetate and tape this down at the back of the cutting board.
3. Break your chocolate into small pieces, place it into the heat proof bowl.
4. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the dark chocolate melt. Stir gently occasionally until the dark chocolate has completely melted.
5. Put the chocolate in a piping bag and cut off a small corner.
6. Stick the sticks of the sides and middle together of both the lid and the box, with the melted chocolate, and let the chocolate harden in the refrigerator. NOTE: If you tempered your chocolate it can also harden at room temperature but this will take a bit longer.
7. Optional: Reinforce the back of the sides, that’ll end up facing inwards, with a thin layer of chocolate to strengthen the structure. Spread the chocolate out with a bread or palette knife.
8. Now stick the sides and middles together with some melted chocolate and let the chocolate harden in the refrigerator again.
9. Add store-bought or homemade chocolates.
10. Decorate to your liking with edible sprinkles or candy.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Want to fill your pocky or pejoy chocolates box with some Hello Kitty chocolates? Find my recipe here.

Ingredients

What you'll need

• 1 Batch of Choux Pastry, baked off in blobs for cream puffs
• Chocolate Ganache
  
  
• 250 grams of Whipping Cream
• 1 teaspoon Vanilla Extract

• Food Colouring, Pink or Blue
• Pink or Blue Sprinkles, or in my case Muisjes

Tools

What you'll need

• Chilled: Whisk Attachment(s)
• Chilled: Electric Mixer
• 1 Big Mixing Bowl
• Silicone Spatula
• (disposable) Piping Bag

Method

Method

1. Whip up the whipping cream with vanilla extract and the desired food colouring.
2. Place the whipped cream in a piping bag.
3. Fill the cream puffs with the whipped cream. NOTE: Filling them from the top instead of the bottom prevents people from finding out the gender before biting into it. When you fill it from the bottom the whipped cream often sticks to the plate a little.
4. Dip the cream puffs into the chocolate ganache and then into the sprinkles.
5. Refrigerate for about 30 minutes to harden the chocolate ganache.

Ingredients

Vanilla Cookie Dough (for 4 Melon Pan)

• 40 grams of Butter*
• 25 grams of Sugar
• ½ Egg*
• ½ teaspoon of Vanilla Extract
• 100 grams of Flour

Chocolate Cookie Dough (for 4 Melon Pan)

• 40 grams of Butter*
• 25 grams of Sugar
• ½ Egg*
• ½ teaspoon of Vanilla Extract
• 10 grams of Cocoa Powder
• 90 grams of Flour

Bread Dough (8 Melon Pan)

• 200 grams of Milk
• 30 grams of Butter
• 180 grams of Granulated Sugar
• 30 grams of Sugar
• 7 grams of Instant Yeast
• 300 grams of Flour

Decoration

• 100 grams of Sugar

*Make sure this ingredient is at room temperature.

Tools

What you'll need

• Paddle or Dough Hook Attachment(s)
• Electric Mixer 
• Big Mixing Bowl
• Rolling Pin 
• Silicone Spatula
• Knife or Dough Scraper
• Plastic Wrap
• Baking Paper
• Boiling Pot
• Extra Flour
• Towel
• Optional: Balloon Whisk*

*You can just use the silicone spatula to stir the dry ingredients of the bread dough together, but the balloon whisk might make it easier.

Method

Method

1. Start with your cookie dough, either vanilla or chocolate. Beat the butter and sugar together. NOTE: Scrape your bowl with a silicone spatula in between to incorporate all the ingredients well.
2. Add the egg and vanilla extract, mix well again.
3. Add in the flour, or flour and cocoa powder, and mix once more.
4. Shape the dough into a ball or rectangle, whatever you prefer, and wrap it in plastic wrap. Let it cool in the refrigerator for 30 minutes. NOTE: Repeat steps 1 through 4 for your other cookie dough, unless you’re only making one kind.
5. Make your bread dough, starting off by putting the butter and milk in a boiling pot on the stove, on low heat, until the butter has melted. Leave it to cool for 15 minutes, it’ll still be warm but not scalding hot.
6. Mix the flour, sugar and yeast together with a balloon whisk or a silicone spatula.
7. Add in the milk and melted butter mixture and mix well with a silicone spatula.
8. Cover the bowl with plastic wrap and place a towel over it, to help the dough rise. Let it rise for about 1 hour, until it has doubled.
9. Meanwhile divide your both your cookie doughs into 4 equal pieces each, using a kitchen scale, and roll the 8 pieces of cookie dough into balls.
10. Put each cookie dough ball on its own piece of baking paper and roll each of them out into a flat circle with a diameter of at least 12 centimetres, using a rolling pin rubbed with a little flour. NOTE: If you want to add chocolate sprinkles, add them now and then roll over the dough once more.
11. Once your bread dough has risen take it out of the bowl and knead it a little, to deflate it. Then divide it into 8 equal pieces. Shape each piece of dough into a ball. NOTE: If you want to add chocolate in the middle of a bread dough ball, do so when you shape it.
12. Put a circle of cookie dough over each bread dough ball, shape it well around the ball and create indents like you’d see on melon pan. NOTE: Don’t make them too deep or they’ll tear as you can see happened to mine. You don’t have to make indents.
13. Dip each melon pan’s top in granulated sugar and place them, seam down, on a baking tray covered with baking paper.
14. Let them rise for another hour, in a warm place, until they’ve doubled in size. Meanwhile preheat your oven to 200 degrees Celsius.
15. Bake the melon pan for about 12 minutes at 200 degrees Celsius. You’ll see the edges of the vanilla cookie dough melon pan will have turned golden a bit, if they’re done. NOTE: Want to make them ahead of time? Let them cool once they’re done and keep them in a sandwich bag to keep them fresh for a few days.

Suggestions:

• Add small chocolate sprinkles to the cookie dough.
• Add chocolate to the middle of the bread dough balls, I used 6 grams which was a tiny block of chocolate. Add as much or little as you'd like.