What is a Dutch “soes”?
Zo maak je perfect soezenbeslag stap voor stap
A2 Dutch listening practice · Dutch · Picked for people who know a little
A soes is the Dutch word for a choux-pastry puff, the same family of pastry French speakers call a chou and English speakers call a profiterole. Soezen are a Dutch bakery staple: a hollow shell made from soezenbeslag (boiled-water-and-butter dough) baked until crisp, then split and filled with sweetened slagroom (whipped cream) and sometimes dusted with poedersuiker. Variations include moorkoppen (chocolate-glazed), bossche bollen (extra-large, Den Bosch specialty), and kerstkrans (a Christmas wreath of soezen).
In this clip, a Dutch baker explains: “Dit is de truc waardoor jouw soezenbeslag nooit meer mislukt.” The basic ingredients are boter, ei, zout, bloem, melk en water.
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Harder words in this video
These words are harder than A2. Here is what they mean.
Source: wordfreq 3.1.1 (general) · SUBTLEX-NL 2014 (spoken). These numbers are close, not perfect.
- ▸In Dutch baking content and recipe sites (Allerhande, Smulweb, Heel Holland Bakt)
- ▸In Dutch bakery and patisserie writing (HEMA Tompoes, De Banketbakker, Margriet)
- ▸In Dutch food columns about kerstkrans and holiday baking (NRC, De Volkskrant, Libelle Lekker)
- ▸In Dutch Bossche bollen and Den Bosch food coverage (Omroep Brabant, Jan de Groot, Trouw)