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Nougatknödel aus Brandteig.

Choux pastry nougat dumplings

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Choux pastry recipe for nougat dumplings with hazelnut crumbs.
Arbeitszeit 45 Minuten
Resting Time 20 Minuten
Portionen 8 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.

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Juni 1, 2024

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/choux-pastry-nougat-dumplings/