Heat the milk to just below the boiling point, melt the butter in a pan. Finely dice shallots, finely chop parsley and garlic, cut croissants into fine slices (approx. 3 mm) and place in a bowl.
Sauté shallots in the butter until colorless, then add parsley and garlic and sauté for 1 - 2 minutes over low heat.
Add shallots / garlic / parsley to the croissant slices, pour the milk over them, add eggs, add salt, freshly ground pepper and freshly grated nutmeg, according to your taste. Now mix everything with your hands to form a dumpling mixture. Let rest covered for 30 minutes.
You should have a loose, not too firm mass, if necessary add a little milk or mix in additional croissant slices or breadcrumbs.
Heat salt water to boiling point.
Shape eight dumplings with slightly damp hands (90 g each - as the dumplings are very substantial, giant dumplings are not recommended).
Pour into the boiling water and let it simmer gently for 15-20 minutes until they appear.
These dumplings with a fine butter taste go well with fish or meat with light sauces, veal ragout, pork fillet, poultry, game fish, mushroom ragout - or simply as a main meal with nut butter and Parmesan shavings. The dumplings are particularly attractive if you roll them in chopped parsley or lightly roasted, chopped nuts before serving.
After I usually bake 150 croissants in my bakery, there are a lot of edge sections from which croissants can no longer be formed. I bake this leftover dough and freeze it. Yesterday I created this recipe and it worked right away. This is how you can process stale croissants, you should just make sure that the croissants have not gone rancid. Possibly. Freeze your leftover croissants until you have collected enough to prevent the butter from going rancid.
Ingredients
Print Recipe
Pin Recipe