Apricot dumplings made from choux pastry

Ingredients for 4 servings:

• 300 ml milk, just under
• 1 pinch of salt
• 1 tbsp sugar
• 30 g butter
• 150 g flour
• 1 egg(s)
• 12 apricots (or plums, apples, or pears)
• 12 pieces of sugar cubes
• 50 g hazelnuts, ground
• 50 g breadcrumbs
• 50 g butter
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

sweet, fluffy dumplings – which also taste great with plums, apple or pear pieces

Bring the milk, salt, and sugar to a boil, add the butter, and once it’s melted, fluff in the flour. Immediately stir vigorously with a wooden spoon until the mixture starts to separate from the bottom of the pan, leaving a thin film. Let the dough cool until you can touch it with your fingers, and only then thoroughly stir in the egg. After a few minutes, the mixture will be firm enough to shape. Then form dumplings and fill them with apricots or plums (place a sugar cube in the center where the stone was), apples, or pears. I always do it like this: I press a small pancake into the palm of my hand, then add the fruit, wrap it up carefully, and press it down firmly. Bring a pot of water, a teaspoon of salt, and a pinch of sugar to a boil, and let the fruit dumplings simmer for about 8 minutes. The water should no longer be bubbling, but just simmering gently. If you’d like, you can make a delicious coating for the dumplings in the meantime: Heat the hazelnuts, breadcrumbs, and butter in a pan, stirring constantly, until the nuts begin to smell, then let them caramelize briefly with the sugar. Toss the drained dumplings in the coating and serve. Browned butter and cinnamon sugar also go very well with the dish. I also like to serve the version with pear or apple pieces with “just” a regular vanilla sauce!