Preparation
- Season the bread cubes with salt and cayenne pepper, pour over the lukewarm milk, mix and leave to stand for 10 mins.
- Finely dice the shallots and garlic cloves.
- Melt the butter in a pan, sauté the shallots and garlic until translucent and add to the bread cubes together with the eggs. Knead the dumpling mixture well and leave to stand for another 10 minutes.
- Cut each Camembert horizontally down the middle to create 8 slices of equal thickness. Spread the cut surfaces of each Camembert slice with a teaspoon of cranberries.
- Divide the dumpling dough into 16 equal pieces (approx. 55 g each) and roll into dumplings with wet hands.
- Flatten one dumpling and place a slice of Camembert in the middle of each. Flatten a second dumpling, cover the camembert with it and press the edges together well and seal.
- Heat plenty of oil (approx. 1-1.5 cm high) in a frying pan. Turn the camembert dumpling slices in the breadcrumbs, fry in the hot oil until golden brown and drain on kitchen paper.
- Arrange on plates and serve. Serve with a mixed salad and cranberries.
