Dumpling of Crottin de Chavignol
Heat the milk to boiling point and mix in the butter. Add the flour and beat the mixture on a slow flame to achieve a consistent, regular pastry dough.
Use a mixer, or by hand, to crush the goat cheese. Stir into the dough.
Then mix the eggs, one at a time into the dough. Allow this to settle for about 30 minutes.
Take the dough and make the dumplings. Allow these to cook for a few minutes in slightly salty water that is near boiling point.
Drain and serve covered with melted butter sprinkled with chives.
A simple and refined recipe. This is a light dish that is ideally accompanied by a green salad with a vinegar sauce.
100 grs of Crottin de Chavignol
1/4 liter of milk
100grs of butter
200 grs of flour
Salt and pepper
100 grs of butter
4 spoons of chopped chives
Crottin 2 pcs