Choux pastry recipe for nougat dumplings with hazelnut crumbs.
Arbeitszeit 45 MinutenMin.
Resting Time 20 MinutenMin.
Portionen 8dumplings
Zutaten
For the dumplings
30gbutter
250mlwater
pinchof salt
200gflour
1egg
For filling
8-10nougat Easter eggs Mozartkugelnnougat chocolate in pieces or 8 large teaspoons of nougat cream (more difficult to fill)
For the breadcrumbs
60gbutter
150gbreadcrumbs
100ghazelnuts 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.
--------------------------------------
Juni 1, 2024
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen