Croissant dumplings

Ingredients for 4 servings:

• 500 g croissant(s) (stale)
• 1 tbsp butter
• 2 large shallots
• ½ bunch parsley
• ¼ garlic clove(s)
• 4 eggs
• 250 ml milk
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

fine side dish or main course

Heat the milk to just below boiling point, melt the butter in a pan. Finely dice the shallots, finely chop the parsley and garlic, cut the croissants into thin slices (approx. 3 mm) and place them in a bowl. Sauté the shallots in the butter until translucent, then add the parsley and garlic and sauté for 1-2 minutes over low heat. Add the shallots/garlic/parsley to the croissant slices, pour over the milk, add the eggs, salt, freshly ground pepper, and freshly grated nutmeg, according to your taste. Mix everything with your hands until you have a dumpling mixture. Cover and let rest for 30 minutes. The mixture should be loose but not too stiff. If necessary, add a little more milk or stir in more croissant slices or breadcrumbs. Heat the salted water to boiling point. With slightly damp hands, form eight dumplings (90 g each – as these dumplings are very filling, we don’t recommend using giant ones). Place them in boiling water and simmer gently for 15-20 minutes until they have surfaced. These dumplings, with their delicate buttery flavor, go well with fish or meat with light sauces, veal ragout, pork fillet, poultry, game fish, mushroom ragout – or simply as a main course with nut butter and Parmesan shavings. The dumplings are especially appealing if you roll them in chopped parsley or lightly toasted, chopped nuts before serving. Since I usually bake 150 croissants at once in my bakery, I end up with a lot of leftover edges that are too small to form into croissants. I bake these leftover dough and freeze them. I created this recipe yesterday, and it turned out perfectly. This way, you can use up stale croissants, just make sure they don’t go rancid. If necessary, freeze your leftover croissants until you have enough to prevent the butter from going rancid.