How to Make Moorkop: A Dutch Delight to Impress Your Guests

Moorkop, also known as “moor’s head” in Dutch, is a traditional Dutch pastry that is as delightful to look at as it is to devour. Imagine this: a crispy profiterole filled with luscious whipped cream, generously coated in rich chocolate sauce, and topped with a playful swirl of whipped cream, mimicking the look of a charming, albeit messy, moor’s head. It’s a dessert that’s sure to impress your guests and satisfy your sweet cravings.

This delightful treat is not as intimidating to make as its fancy name might suggest. With my step-by-step guide, even novice bakers can whip up these impressive moorkop pastries and experience a taste of Dutch baking tradition. So, are you ready to embark on a sweet adventure? Let’s get started!

Gathering Your Ingredients

Before we begin our baking journey, let’s gather all the ingredients necessary to create these delectable moorkop pastries.

For the Choux Pastry:

• 1 cup (240 ml) water
• 1/2 cup (115g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs

For the Whipped Cream Filling:

• 2 cups (480 ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Sauce:

• 1 cup (170g) semi-sweet chocolate chips
• 1/4 cup (60 ml) heavy cream
• 1 tablespoon unsalted butter

Essential Tools for the Task

Baking is made easier and more enjoyable with the right tools. Here’s what you’ll need to make moorkop:

• Two large mixing bowls
• A saucepan
• A wooden spoon or rubber spatula
• A piping bag fitted with a large round tip (or a ziplock bag with a corner snipped off)
• Baking sheets lined with parchment paper
• A wire rack for cooling
• A double boiler or microwave-safe bowl

Crafting the Perfect Moorkop: Step-by-Step Guide

Now, let’s dive into the heart of the matter – making the moorkop!

Making the Choux Pastry:

1. Preheat your oven to 375°F (190°C).
2. Combine water, butter, and salt in a saucepan over medium heat. Stir until the butter is melted and the mixture comes to a rolling boil.
3. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
5. Fit a piping bag with a large round tip and fill it with the choux pastry. Pipe mounds of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
6. Bake for 30-35 minutes, or until the pastries are golden brown and puffed up. Do not open the oven door during the first 25 minutes of baking.
7. Once baked, transfer the pastries to a wire rack to cool completely.

Whipping up the Creamy Filling:

1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, as it can make the cream grainy.

Creating the Luscious Chocolate Sauce:

1. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream together, stirring until smooth.
2. Remove from heat and stir in the butter until melted and combined. Set aside to cool slightly.

Assembling the Moorkop:

1. Once the pastries are completely cool, carefully slice off the tops.
2. Fill a piping bag fitted with a star tip with the whipped cream.
3. Fill each pastry with a generous amount of whipped cream.
4. Dip the top of each pastry into the chocolate sauce, ensuring it’s fully coated.
5. Place the chocolate-covered top on the whipped cream filling.
6. Pipe a swirl of whipped cream on top of each pastry to resemble a “moor’s head.”

Serving and Enjoying Your Masterpiece:

Moorkop is best served immediately after assembly to enjoy the contrast of the crispy pastry, the airy whipped cream, and the rich chocolate sauce.

Tips and Tricks for Moorkop Mastery

• Don’t open the oven door during the first 25 minutes of baking the choux pastry. This can cause the pastries to deflate.
• Make sure the choux pastry is completely cool before filling. Otherwise, the whipped cream will melt.
• Get creative with the decoration! You can use different piping tips for the whipped cream or sprinkle chopped nuts or chocolate shavings on top.