Preparation – Boil water, cooking butter and spices – Add flour in a fall, stir until the dough separates from the bottom of the casserole – Cool slightly – Stir in eggs one at a time – Cut the ham into brunoise.
Preparation – Mix the ham brunoise into the choux pastry and season – Using a piping bag with a smooth nozzle, pipe dumplings weighing about 20 g onto lightly oiled parchment paper – Bake slowly in oil at 160 °C (the doughnuts should rise to double their size) – Drain well on kitchen roll – Arrange on a paper plate, garnish with parsley – Serve Madeira sauce separately
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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