Sweet Dumplings with Nougat and Peaches

Choux pastry dumplings filled with delicious nougat - served with vanilla custard and a fruity compote, these delicious dumplings turn into the perfect dessert!

Ingredients - serves 2-4

80g pasta flour

1 egg

a pinch of salt

325ml milk

90g butter

100g nougat

70g bread crumbs

1 tsp. vanilla extract

5 tbsp. sugar

2-3 peaches

1 tbsp. corn starch

1/2 pack custard powder

icing sugar

Method

Mix 125ml milk, 60g butter and salt in a pot and bring to a boil. Add in flour and cook until the dough comes off the bottom of the pot. Transfer the dough to a bowl and work in the egg with a fork, until the dough gets smooth. Cover the dough and allow to cool off.

In the meantime, dash the peaches with cooking water, remove skin and stones and cut into slices. Mix peaches with 100ml water, vanilla extract and 2 tbsp. sugar in a pot and bring to a boil. Cook compote for about 10 minutes at medium heat. Stir together corn starch with 1 tbsp. water and add to the compote. Cook until compote thickens.

Mix remaining milk with 1 tbsp. sugar and bring to a boil. Sitr together custard powder and 1 tbsp. water and add to the boiling milk. Cook until creamy. Heat the remaining butter in a pan. Add in the bread crumbs and braise until the crumbs turn brown. Allow to cool off a little and then mix with the remaining sugar.

Seperate the nougat to 12 portions. Roll out the dough on a flour dusted surface and cut out 12 dough circles with a round cookie cutter. Brush the edges of the dough circles with some water, place a piece of nougat on each of the dough circles, fold in halves and press down the edges with your fingers. Bring loads of slightly salted water to a boil. Reduce the heat and cook the dumplings at medium heat for about 8 minutes. Remove with a skimmer. Serve dumplings with crumbs and custard and dust with icing sugar.