Name: French poppy-seed krémeš „de Paris“ – a festive dessert you'll fall in love with
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 300 g plain flour; 100 g icing sugar; 1 tablespoon honey; 70 g butter; 2 eggs; 1 teaspoon baking soda; 150 g powdered sugar; 4 eggs; 3 tablespoons hot water; 50 ml oil; 150 g medium-grade flour; ½ packet baking powder; 100 g whole poppy seeds; 250 g butter; 200 g powdered sugar; 2 packets vanilla sugar; 2 packets vanilla pudding powder; 3 egg yolks; 600 ml milk

Preparation of the honey dough: Mix the flour, icing sugar and baking soda. Add the soft butter, honey and eggs. Work into a smooth, soft dough and divide it into two parts. Roll each out on a baking sheet (approx. 22 × 32 cm) lined with baking paper and bake at 180 °C for about 10 minutes. Let the layers cool.

Preparation of the poppy batter: Toast the poppy seeds briefly in a dry pan and let cool. Whisk the egg yolks with the sugar until frothy, add the oil, hot water and stir. Fold in the flour mixed with the baking powder and the poppy seeds. Finally, gently fold in the stiffly beaten egg whites. Pour the batter onto a baking sheet lined with baking paper and bake at 170 °C for 20–25 minutes.

Preparation of the cream: Whisk the egg yolks with 100 g sugar, add the pudding powder and a little milk. Bring the remaining milk to a boil, pour in the pudding mixture and cook until thick. Let cool. Beat the butter with the remaining sugar and vanilla sugar and gradually whisk in the cooled pudding.

Assembly of the dessert: Spread half of the cream on the first honey layer, place the poppy layer on top and spread with the second half of the cream. Top with the second honey layer. Weight the krémeš down and leave in the refrigerator for at least 6 hours (ideally overnight) so the layers soften.