Dampfnockerln in Wine Chaudeau

For the Dampfnockerln in wine chaudeau, prepare a fine yeast dough from flour, butter, sugar, egg yolks, yeast, a little milk and salt. Cut out small dumplings with a coffee spoon, roll them in melted butter and place them tightly in a buttered baking pan. Let rise a bit and bake at medium heat.

For the chaudeau, beat egg yolks with white wine and sugar in a bain-marie until the mixture is creamy. Beat egg whites until firm, add sugar and fold into yolk mixture. Whip again in a bain-marie. Divide the dumplings among plates and serve with the Chaudeau poured over them.

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