Chocolate brioche dumplings
easy
40 mins
40 mins
Ingredients
- 225 g Dark chocolate
- 3/8 l Milk
- 3 Egg Yolk
- 250 g Butter brioche
- 7-10 Tbsp (Hefezopf)
- 1 package Vanillin sugar
- 7-10 Tbsp grated zest of 1 untreated lemon
- 4 TABLESPOONS Quince jelly
- 1 Egg
- 100 g Breadcrumbs
- 1 kg Frying fat
- 1/8 l White wine
- 4 cl Pear brandy
- 40 g Sugar
- 3 Pears
- 1 package Dessert sauce
- 7-10 Tbsp "Vanilla Flavor" (without
- 7-10 Tbsp Cooking)
- 7-10 Tbsp Icing sugar
Directions
- 1
Melt 200 g chocolate in 1/8 litre warm milk, let cool. Stir in egg yolk. Cut brioche into small cubes. Add chocolate ceme and knead well. Season with vanilla sugar and lemon zest. Let it rest for about 15 minutes.
- 2
Use a tablespoon to cut off some of the mixture. Press a small hollow into it and fill it with some jelly. Use a second tablespoon to form dumplings. Whisk the egg. Turn the dumplings first in the egg, then in breadcrumbs. Fry in hot frying fat for 6-8 minutes until golden brown. For the steamed pears, let wine, pear brandy and sugar boil down for about 10 minutes. Wash and halve the pears and cut out the core. Cut the pears into thin slices, add to the stock and cook everything for about 5 minutes. Mix the remaining milk with the sauce powder for about 1 minute. Melt the remaining chocolate. Arrange dumplings and pear wedges on plates.
- 3
For the steamed pears, let wine, pear brandy and sugar boil down for about 10 minutes. Wash and halve the pears and cut out the core. Cut the pears into thin slices, add to the stock and cook everything for about 5 minutes. Mix the remaining milk with the sauce powder for about 1 minute. Melt the remaining chocolate. Arrange dumplings and pear wedges on plates. Serve dusted with icing sugar. Add the vanilla sauce and infuse with the chocolate
- 4
Preparation time approx. 40 minutes
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