Cherry Dumplings From Choux Pastry with Almond Sabayon

For the cherry dumplings, first prepare the dough. For the dough, mix all ingredients in a saucepan with a whisk. Bring to a boil and stir with a wooden spoon until the dough comes off the bottom as a lump.

White coating should stick to the bottom. Be careful not to let it burn! Let the dough cool briefly and then form small dumplings. Wrap each with the dough and place in boiling water.

Reduce the heat considerably and let the dumplings cook for about 15-20 minutes. (The water must never boil/boil, otherwise the dumplings will fall apart).

In the meantime, toast the breadcrumbs with the sugar and cinnamon in a pan without fat until golden brown. For the sabayon, bring the milk, vanilla and almonds to the boil in a saucepan, let cool and pour through a sieve into a stainless steel bowl.

Add the yolks and sugar and beat over a hot water bath until foamy. Remove from the water bath and continue beating briefly, then stir in the liqueur.

Arrange a sabayon layer on the plates. Drain the dumplings, roll them in the breadcrumbs and place them on the sabayon. Garnish as desired.

Preparation Tip:

The dumplings can also be filled with any other fruit, such as plums, strawberries or even raspberries. The cherry dumplings also taste very good with vanilla ice cream. If it should go once something faster.

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