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specialist in digestive health since 2008

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low FODMAP Certified™ by the Monash University

low FODMAP Certified™ by the Monash University

Our products proudly hold the Low FODMAP Certified™ status from Monash University

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more than 100,000 satisfied customers

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low FODMAP ‘Bossche bollen’

Today, we share the recipe of low FODMAP ‘Bossche bollen’. Bossche bollen are enjoyed as a sweet treat or dessert in the Netherlands and are particularly popular in the city of ‘s-Hertogenbosch, where they originated.

A Bossche bol is a round, cream-filled pastry that typically consists of a choux pastry shell, which is a light and airy pastry dough, filled with sweet whipped cream and sometimes a flavored icing or glaze on top.

Curious to try it? Check out the recipe below and experience it for yourself!

For 8-12 Bossche bollen:

Ingredients for the choux pastry shells:

  • 100 grams of rice flour
  • 65 grams of potato starch
  • 5.07 oz (150 ml) of water
  • 4 eggs
  • 2.03 oz (60 ml) of vegetable oil
  • A pinch of salt

You can also choose a different low FODMAP flour instead of rice flour, such as (gluten-free) oat flour or buckwheat flour.

Ingredients for the whipped cream filling:

Ingredients for the glaze:

  • 50-200 grams of dark chocolate

This is how you make the Bossche bollen:

Preparation: Make sure to prepare the lactose-free whipped cream a day in advance using the lactase drops. Stir the drops into the cream thoroughly and then let it sit in the refrigerator for 24 hours. After this time, at least 80% of the lactose will have been broken down. If you want to use the whipped cream immediately without waiting, add 20 drops instead of 5, and you can get started right away.

  1. Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
  2. In a saucepan, combine the water, vegetable oil, and a pinch of salt. Bring the mixture to a boil.
  3. Once the mixture is boiling, add the rice flour and potato starch. Stir quickly and vigorously until the dough comes together and pulls away from the pan. This forms the choux pastry dough.
  4. Remove the saucepan from the heat and let the dough cool for a few minutes.
  5. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This will result in a smooth dough.
  6. Spoon the dough in small portions onto the baking sheet to form puffs. Leave enough space between the puffs as they will expand during baking. You can make about 8-12 puffs.
  7. Bake the puffs in the preheated oven for 20-25 minutes or until they are golden brown and crispy.
  8. Allow the puffs to cool completely on a rack.
  9. Whip the lactose-free cream until stiff peaks form.
  10. Cut the cooled puffs in half and generously fill them with the lactose-free whipped cream. You can also fill them from the bottom using a piping bag with a small tip.
  11. Melt the dark chocolate using a double boiler. Carefully pour the melted chocolate over the filled puffs. Alternatively, you can dip the puffs into the chocolate.
  12. Place the Bossche bollen in the refrigerator for a while to allow the glaze to set.

Then you can enjoy your homemade low FODMAP Bossche bol! Bon appétit!

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