Bossche-bulbs mountain with butterflies

Preheat the oven to 200 ° C.

In a pan with a thick bottom, bring the water to the boil with the butter and the salt.

When the butter has melted, add the flour in 1 time. Stir with a wooden spoon until a dough ball is released that releases from the pan.

Remove from heat and allow to cool slightly. Stir the eggs through the batter one by one. Only add another egg if the previous one is completely included.

Keep stirring until a firm and shiny dough is created.

Put the dough in the piping bag.

Make 26 equal tarts on a baking sheet covered with parchment paper. Keep space between the tufts.

Fry the tarts in the middle of the oven for about 15 minutes until done.

Allow the tarts to cool on a rack in 30 min.

Beat the cream with the vanilla sugar until stiff.

Put the whipped cream in the cleaned piping bag.

Prick the puffs at the bottom with the tip of a knife and fill them with whipped cream.

Bring a pot of water to the boil.

Chop the chocolate coarsely.

Place a slightly smaller bowl or pan in the pan with water, which should not touch the water. Let the chocolate melt in it (au bain-marie).

Remove the pan from the heat. Put a soy on a fork and dip into the chocolate.

Put a paper pointed hat on a flat dish and stack the puffs around it.

Roll out the marzipan with the rolling pin onto a worktop sprinkled with icing sugar.

Stick little butterflies out of the marzipan with the shapes.

Decorate the puffs with the butterflies.