Bossche bol

bossche bollen, chocoladebol

A Bossche bol – or just called chocoladebol ('chocolate ball') in its city of origin – is a pastry from the Dutch city of 's‑Hertogenbosch. It is effectively a large profiterole (cream puff), about 12 cm (5 in.) in diameter, filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate fondant 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.

Source: Wikipedia