Hazelnut Dumplings with Liqueur Apples and Orange Butter Sa

Grind 3/4 of the hazelnuts, quarter one and set aside. Roast the ground nuts in a frying pan without fat until light brown, stirring constantly, then transfer to a large enough bowl. Mix with whipping cream, salt, flour, sugar and half of the eggs with the whisks of a mixer to form a thick dough. Swell for 10 minutes, then fold in the remaining eggs. Dip two tablespoons in hot water, use them to form dumplings from the nut dough. Slide into lightly salted boiling water, steep in it for 10 min. but do not make. Remove with a skimmer and drain well. Keep the dumplings warm in a buttered dish in the oven at 50 degrees. While the nut dough swells and the dumplings cook, remove the skin from the apples and cut them into quarters, remove the core, cut into wedges and sprinkle with the juice of one lemon. Wash the orange hot and peel one half very thinly, cut the peel into very fine strips, squeeze the orange. Melt the sugar in a large frying pan until light brown caramel. Add the apples, orange zest and orange juice to the frying pan and cook the apples at a low temperature for 3-5 minutes, turning once to the other side. As soon as the orange syrup becomes viscous, add the liqueur and let it bubble up once. Remove the apples with a skimmer and spread evenly on serving plates. Divide the dumplings among the plates as well. Sauté the butter in the hot sauce.

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