Ingredients

Ingredients

• Choux Pastry
• Dark Chocolate Ganache

• 300 - 400 grams of Whipping Cream
• 1 teaspoon Vanilla Extract
• About 50 grams of Candy melts (whatever colour you'd like)

This recipe makes about 8 - 10 Chocoladebollen.

Tools

What you'll need

• Tools for Choux Pastry
• Star Piping Tip
• Acetate Foil or Baking Paper
• (disposable) Piping Bags

Method

Method

1. Preheat your over to 180 degrees Celsius.
2. Prepare a batch of choux pastry.
3. Pipe the choux pastry into bigger blobs than you usually would. NOTE: One batch should make about 8 - 10 Moorkoppen.
4. Bake the choux pastry for 30 - 35 minutes, then let the Chocoladebollen cool completely.
5. Whip up the whipping cream.
6. Fill the baked and cooled Chocoladebollen with whipping cream.
7. Dip the Chocoladebollen in chocolate ganache and refrigerate until chocolate has set. NOTE: Keep leftover whipped cream in the refrigerator.
8. Melt the candy melts and pipe hearts onto acetate foil or baking paper.
9. Put leftover whipped cream into a piping bag fitted with a star shaped piping tip.
10. Pipe some whipped cream on top of each Chocoladebol.
11. Place the candy melt hearts on top.
12. Keep in the refrigerator until you're ready to eat them.

Ingredients

What you'll need

• 1 Batch of Brownies
• 1 Batch of White Chocolate Ganache
• Green Food Colouring
• Smarties: Mini & Regular*
• KitKat Chunky*

*You could replace these candies with other similar ones.

Tools

What you'll need

• Sharp Knife
• Heatproof Bowl
• Silicone Spatula

Method

Method

1. Prepare 1 batch of brownies.
2. Prepare 1 batch of white chocolate ganache.
3. Colour the white chocolate ganache green using the food colouring.
4. Pour on top of the brownies and let it set in the refrigerator.
5. Cut the brownie as shown in the video.
6. Cut the KitKat Chunky's in pieces.
7. Decorate the brownies with KitKat Chunky pieces and Smarties.

Ingredients

What you'll need

• 620 grams of Almond Paste
• 1 Sheet of Puff Pastry*
• 1 Egg
• Optional: Almond Shavings

*Mine was about 40cm by 24cm, with a thickness of about 2,4mm

Tools

What you'll need

• Sharp Knife
• Baking Paper
• Brush
• Small Bowl

Method

Method

1. Preheat your oven to 180 degrees Celsius.
2. Cut the puff pastry in half.
3. Divide the almond paste into two pieces.
4. Roll each of those pieces into a long cylinder, the same length as the puff pastry.
5. Place the almond paste onto the puff pastry, letting it stick out a little at the bottom and leaving some space at the top.
6. Roll the puff pastry around the almond paste.
7. Shape this into a circle, slide the almond paste that's sticking out into the other puff pastry end.
8. Seal the puff pastry together and place the almond wreath on a baking sheet lined with baking paper.
9. Brush this with egg.
10. Optional: Place almond shavings on top and brush with egg again.
11. Bake for about 25 minutes, until golden brown.

Ingredients

What you'll need

• 2 Batches of Eierkoeken Batter (Vanilla)
• 1 Batch of Eierkoeken Batter (with Black Cocoa Powder)
• Chocolate Chips

• 250 grams of Whipping Cream
• 1 teaspoon of Vanilla Extract

Tools

What you'll need

• Electric Mixer
• Whisk Attachment(s)
• (disposable) Piping Bag
• Mickey Mouse Cookie Cutter
• Sharp Knife
• Baking Paper
• Pencil
• Palette Knife
• Tools for Eierkoeken

Method

Method

1. Preheat your oven to 180 degrees celsius.
2. Trace the Mickey Mouse cookie cutter on some baking paper.
3. Place baking paper onto baking tray, pencil side down.
4. Spread Eierkoeken batter onto the paper, covering the Mickey Mouse outlines.
5. Bake for 8 to 10 minutes.
6. Let them cool completely before using the cookie cutter to cut out the Mickey Mouse head shapes.
7. Run a sharp knife along the outline to make sure the excess doesn't stick to it.
8. Use a palette knife to remove it from the baking paper.
9. Whip up whipping cream with vanilla extract, place in piping bag.
10. Pipe whipped cream onto bottom of one eierkoek, then add another on top.