Apricot Dumplings Made from Choux Pastry

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the cast:

50 g hazelnuts, round
50 g breadcrumbs
50 g butter
2 tablespoon sugar

Apricot Dumplings Made from Choux Pastry

Instructions

Bring the milk with salt and sugar to the boil, add the butter and, as soon as it has melted, pour in the flour at full speed. Immediately stir vigorously with a wooden spoon until the mixture loosens from the bottom of the pot and leaves a thin film there. Let the dough cool down until you can touch it with your fingers and only then stir in the egg thoroughly. After a few minutes the mass becomes so firm that it can be shaped very well.
Then form dumplings and fill with apricots or plums (put a lump of sugar in the middle where the core was located), apple or pear pieces. I always do this by pressing a kind of small pancake into the palm of my hand and then adding the fruit, wrapping it gently and pressing it firmly.
Bring a saucepan with water, a teaspoon of salt and a pinch of sugar to the boil and let the fruit dumplings simmer for about 8 minutes. The water should no longer boil bubbly, but just boil gently.
In the meantime, if you want, you can make a very tasty coating for the dumplings:
To do this, heat the hazelnuts, breadcrumbs and butter in the pan while stirring until the nuts start to smell and then let them caramelize briefly with the sugar. Turn the drained dumplings in it and serve.
Browned butter and cinnamon sugar also go very well with it. For the variant with pear or apple pieces, I myself like just a normal vanilla sauce!

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