Poffertjes with Chocolate Apple, Cotton Candy and Vanilla Sauce

5 from 5 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 263 kcal



  • 6 Pc. Shish kebab skewer
  • 300 ml Milk
  • 1 packet Dry yeast
  • 250 g Flour
  • 1 Pc. Egg
  • 50 g Butter
  • 1 pinch Salt

Chocolate Apples:

  • 1 Handful Dark chocolate drops
  • 2 Pc. Apples small

Vanilla sauce:

  • 4 Pc. Egg yolk
  • 50 g Sugar
  • 1 Pc. Vanilla pod
  • 1 pinch Salt
  • 200 ml Cream
  • 1 tsp Food starch
  • 1 shot Grand Marnier
  • 1 pinch Grated organic orange peel

Cotton candy:

  • Cotton candy sugar
  • Chili


  • 2 tbsp Powdered sugar
  • 2 Pc. Sprig of mint


  • Heat the milk and dissolve the yeast in it. Mix the flour, sugar, salt with the milk, then add the butter, egg and a little vanilla pulp. Let rise for 15 minutes.
  • Heat the chocolate in a water bath.
  • Cut out the apples into 6 mini apples with a Parisienne cutter, put two on a skewer and pull them through the chocolate.
  • Make cotton candy with special sugar and wooden sticks in the cotton candy machine.
  • Heat the egg yolks with the cream, vanilla stick, sugar and orange zest. Mix the starch and Grand Marnier and stir into the hot mixture.
  • Coat the hollows of a poffertjes pan with oil. Heat the pan. Pour a teaspoon of batter into each of the hollows. Bake until golden brown on both sides over low to medium heat and then remove. Bake more poffertjes from the rest of the batter in the same way. Dust with powdered sugar.
  • Cotton candy and chocolate apples e.g. For example, serve in a glass with rice and serve the poffertjes à part with the vanilla sauce. Dust the poffertjes with powdered sugar and decorate each with a mint sprig tip.
  • Image rights: Wiesegenuss


Serving: 100gCalories: 263kcalCarbohydrates: 33.6gProtein: 4.7gFat: 11.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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