Featured recipe

Dumpling of Crottin de Chavignol

Dumpling of Crottin de Chavignol

4
Pers.
Average
20mn
Prep.
1h20
Baking
Ingredients

100 grs of Crottin de Chavignol
1/4 liter of milk
100grs of butter
200 grs of flour
4 eggs
Salt and pepper
Sauce
100 grs of butter
4 spoons of chopped chives

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.