| 词条 | Bossche bol |
| 释义 |
A Bossche bol ({{IPA-nl|ˌbɔsə ˈbɔl}}, Dutch for 'Bosch ball'), sometimes called chocoladebol ('chocolate ball') in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch (also called Den Bosch). It is effectively a large profiterole (cream puff), about 12 cm (5 in.) in diameter (i.e., somewhat larger than a tennis ball), filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate fondant icing. EatingBossche bollen (chocoladebollen) are usually eaten as an accompaniment to coffee, etc., rather than as a dessert.{{Citation needed|date=November 2010}} 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. HistoryEven before the start of the 20th century, a predecessor of the Bossche Bol was being sold in Den Bosch by baker Lambermont, who had a store in a building called "De Kat" on the Vischstraat number 61b. The ball made by Lambermont resembled a moorkop and was filled with custard. In 1920 a baker from The Hague called Henri van der Zijde took up shop in the same street on number 25 and invented a variation filled with whipped cream and covered with real chocolate, which his heirs see as the first real Bossche Bol. In the twenties Lambermont started selling a chocolate ball much like this one. The name "Bossche bol" only became common when the treat became popular outside of the city. The exact recipe varies between bakers, although the recipe that is acknowledged as the "real Bossche Bol" is the one made and sold by the confectionery Jan de Groot. Similar foodsThere is a version of the Bossche Bol twice the size, called a reuzenbol ("giant ball"). A similar but smaller Dutch pastry is called a moorkop—a profiterole which is usually not glazed with chocolate, but with a chocolate-flavoured glaze made with cocoa powder. Sometimes a puff of whipped cream is added to the top of a moorkop. Many other regional chocolate-coated marshmallow treats such as the German Mohrenkopf exist.{{-}} See also{{portal|food|Netherlands}}
External links{{commons category|Bossche bollen}}
4 : Dutch pastries|Chocolate desserts|Culture of North Brabant|'s-Hertogenbosch |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。