Here is a recipe for nougat dumplings made from choux pastry. For the filling, I used leftover nougat chocolate eggs from Easter, but you can also use nougat cream, Mozartkugeln, or similar. I added finely chopped hazelnuts to the roasted breadcrumbs, so no extra sugar is needed in the breadcrumbs.
I used to think that choux pastry was very complicated to make because the description in many recipes somehow sounds difficult. But it's actually very easy.
Choux pastry has many advantages: you almost always have the ingredients at home, the dough is very quick to make, and it can be shaped really well.
I also think that choux pastry goes best with something like nougat because it somehow has less of its own flavor compared to, for example, curd cheese dumplings or potato dumplings.
Ingredients
For the dumplings
- 30 g butter
- 250 ml water
- Pinch of salt
- 200 g flour
- 1 egg
For the filling
- 8-10 nougat Easter eggs, Mozartkugeln, nougat chocolate pieces, or 8 large teaspoons of nougat cream (harder to fill)
For the breadcrumbs
- 60 g butter
- 150 g breadcrumbs
- 100 g hazelnuts, finely chopped/grated
Instructions
Here is a detailed step-by-step guide with pictures.
Step 1
Pour the water and butter into a medium-sized pot. Bring to a boil with a pinch of salt until the butter has melted.
Step 2
Stir in the flour and mix well until the dough separates from the pot. This happens quickly and takes only about 1 minute.
Step 3
Remove from the heat, let it cool down a bit until the dough is no longer hot, but only warm. Then knead in the egg. Let the dough cool completely.
Step 4
In the meantime, melt the butter in a pan. Fry the breadcrumbs and grated hazelnuts over a medium heat until golden brown. Stay with the pan at all times and stir constantly to prevent the breadcrumbs from burning.
Step 5
Divide the dough into equal pieces and shape into slices. Fill with the nougat.
Step 6
Fold the choux pastry dumplings together and seal well. Press together so that no air remains in the middle and then roll into a round shape.
Step 7
Put into lightly salted cooking water. Cook for approx. 12 minutes on a low heat, strain and roll in the breadcrumbs.
🖨️ RECIPE:
Choux pastry nougat dumplings
Zutaten
For the dumplings
- 30 g butter
- 250 ml water
- pinch of salt
- 200 g flour
- 1 egg
For filling
- 8-10 nougat Easter eggs Mozartkugeln nougat chocolate in pieces or 8 large teaspoons of nougat cream (more difficult to fill)
For the breadcrumbs
- 60 g butter
- 150 g breadcrumbs
- 100 g hazelnuts chopped/grated in a blender
Anleitung
- Bring the water, butter and a pinch of salt to the boil in a medium-sized pan. Stir in the flour and stir well until the dough comes away from the pan. Remove from the heat, leave to cool slightly and then knead in the egg. Leave to cool completely.
- In the meantime, melt the butter in a pan. Fry the breadcrumbs and hazelnuts on a medium heat until golden brown. Stay with the pan at all times and stir constantly to prevent the breadcrumbs from burning.
- Divide the dough into equal pieces and fill the dumplings. Cook for approx. 12 minutes on a low heat, strain and roll in the breadcrumbs.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Juni 1, 2024 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
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