First create the choux dough. Heat up a pot and melt the butter and pour in the milk + season with a pinch of salt. Mix and heat up on medium heat and bring to a boil.
Take from the heat and add in the flour.
Take the pot back to low heat and keep on stirring! Don't waste time at this point, stay focused because it's important that you follow this step!
While you keep on stirring, the dough will form to a ball and at the bottom of your pot, you will notice a layer of sticky flour. If you see flour at the bottom of the pot, it is the right way and all is good.
Place the dough into a bowl and let cool for some time.
In the meantime, wash and pat dry your fresh Apricots. Slice into half and discard the core.
When the dough has cooled, add the egg yolks and mix it into the dough. The dough needs to be cool or lumps will form and the ingredients won't bind.
Shape the dough into a large sausage.
Keep a large pot with water to boil.
Cut the dough into 12 pieces. Flatten with a rolling pin into flat rounds. Place the apricot into the center of a round and shape the dough around the fruit. Seal the ends of the dough well. Your dumplings should be round.
Place the dumplings into the boiling water and cook until the dumplings swim on the surface of the water. Take them out and keep them dry.
While the dumplings are cooking, heat up a frying pan and melt the butter and add the breadcrumbs. Mix it all well over low heat.
Take each dumpling and drag it through the butter breadcrumbs mixture to coat evenly.