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Choux Pastry Dumplings with Dried Fruit

4 servings

Ingredients

• 0.25 liter milk
• 1 tablespoons butter
• 125 g flour
• 125 g bread rolls
• 75 g bacon
• 4 pcs eggs
• salt (a little)

Instructions

1. Mix a generous 1/4 liter of milk with the flour and stir with the butter over heat until the flour is cooked and detaches from the pot; then let it steam off in a bowl.
2. Meanwhile, slowly render the bacon cut into fine cubes.
3. Then gradually stir the egg yolks into the cooked flour, alternating with the remaining ingredients, and finally fold in the egg whites beaten until frothy.
4. Shape dumplings, cook for 5 minutes in salted water, and arrange on a platter.
5. Serve with cooked fruit.

Modernized from a treasured 19th-century German cookbook.