Hungarian Desserts - Chocolate Covered Cream Puffs (Indianers or Moor's Heads)
Indianers or Moor's Heads
What is Choux Pastry and who is Antoine Careme?
Chocolate Covered Cream Puffs
Hungarian Chocolate Covered Cream Puffs (Indianers or Moor’s Heads)
The French may have invented puff pastry (choux pastry or profiteroles), but it was a Hungarian who first filled them with whipped cream and covered them with chocolate.
Antoine Careme, known as the "King of Chefs and the Chef of Kings" is credited with modifying prior recipes for choux dough into the current, modern day version, but a Hungarian, Count Ferdinand Palffy, first filled them with whipped cream.
According to "George Lang’s Cuisine of Hungary", Count Palffy was living in Vienna in 1813 producing a play at the Theater an der Wein, which he owned. The play was so bad that he hired an East Indian magician and juggler to spice up the show.
When that didn’t work, he had his pastry chef make a unique dessert to be handed out during the intermission and whipped cream filled, chocolate covered choux pastry was born. They soon became known as an Indianers or Moor’s Heads because they resembled the turbans worn by some East Indians.
The recipe for the dough is similar to that of the French perfiteroles, made with eggs, butter and flour. The filling consists of whipped cream with sugar and vanilla and the topping is chocolate of course. Their size can vary, but in Hungary, they are made in special forms similar to muffin pans with openings about three inches in diameter.
20 Minutes at 350 F
1 Cup of Water
4 Oz. of Unsalted Butter
1 Cup of All-purpose Flour
1/8 Teaspoon Salt
4 Large Eggs
1 Cup of Heavy Cream
3 Tablespoons Powdered Sugar
½ Teaspoon Vanilla Extract
4 Oz. of Good Quality Sweet Chocolate
1 Tablespoon Unsalted Butter
- Combine the water, butter and salt in a medium saucepan and bring them to a boil.
- When the butter is completely melted, remove the pan from the heat and add all of the flour using a wooden spoon.
- Return the pan to low heat for 2-3 minutes until the dough cleans the sides of the pan and forms a ball.
- Stir in the eggs, one at a time, while mixing until you get a smooth, glossy batter that clings to the spoon.
- Spray two-six hole muffin tins with vegetable spray.
- Using an ice cream scoop or a small ladle, fill all of the compartments.
- Bake in a preheated 350 F oven for about 20 minutes until they are puffy and golden brown on the top and bottom.
- While the puffs are completely cooling, melt ¼ pound of chocolate over water in a double boiler, remove from the heat and stir in 1 tablespoon of unsalted butter.
- In a chilled bowl, whip the cream until stiff and then mix in the sugar and the vanilla.
- Cut the puffs in half crosswise. Dip the top halves in chocolate and place them in the refrigerator to harden.
- Hollow out the unglazed halves and fill them with the whipped cream mixture.
- Re-combine the two halves and serve at once. They do not keep well.
How to Make Choux Pastry
How to Make Cream Puffs
Vienna, Austria Collage
Vienna, Austria where a Hungarian chef invented the chocolate covered cream puff.
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