Ingredients

The following ingredients have 12 Servings
  • 1 Tablespoon Butter
  • 1 1/4 cup Milk
  • pinch Salt
  • 1 1/2 cup All Purpose Flour
  • 2 Egg Yolks
  • 12 Apricot
  • Breadcrumbs
  • Butter

Instruction

  • First create the choux dough. Heat up a pot and melt the butter and pour in the milk + season with a pinch of salt. Mix and heat up on medium heat and bring to a boil. 
  • Take from the heat and add in the flour.
  • Take the pot back to low heat and keep on stirring! Don't waste time at this point, stay focused because it's important that you follow this step! 
  • While you keep on stirring, the dough will form to a ball and at the bottom of your pot, you will notice a layer of sticky flour. If you see flour at the bottom of the pot, it is the right way and all is good.
  • Place the dough into a bowl and let cool for some time.
  • In the meantime, wash and pat dry your fresh Apricots. Slice into half and discard the core.
  • When the dough has cooled, add the egg yolks and mix it into the dough. The dough needs to be cool or lumps will form and the ingredients won't bind.
  • Shape the dough into a large sausage.
  • Keep a large pot with water to boil.
  • Cut the dough into 12 pieces. Flatten with a rolling pin into flat rounds. Place the apricot into the center of a round and shape the dough around the fruit. Seal the ends of the dough well. Your dumplings should be round.
  • Place the dumplings into the boiling water and cook until the dumplings swim on the surface of the water. Take them out and keep them dry.
  • While the dumplings are cooking, heat up a frying pan and melt the butter and add the breadcrumbs. Mix it all well over low heat.
  • Take each dumpling and drag it through the butter breadcrumbs mixture to coat evenly.
  • Serve as a dessert.