The king of pastries: French poppy-seed cream slice! recept
- Easy to prepare
- 12 portions
- 120 minutes
This poppy-seed kremes combines the best of the honey and poppy-seed doughs, vanilla cream, and jam filling. Preparation is a bit longer, but the result is definitely worth it!
For 12 portions
Ingredients
Honey dough:
Poppy-seed batter:
Cream:
For the top:
Preparation procedure
- Honey dough: In a bowl, mix the flour, powdered sugar, honey, butter, eggs, and baking soda. Work into a smooth dough and divide it into two parts. Roll each part into a sheet and bake on an inverted baking sheet (22 x 38 cm) at 180 °C for 8–10 minutes. Spread the hot sheet with peach jam.
- Poppy-seed batter: Separate the yolks from the whites. Whip the yolks with the granulated sugar, water, and oil. Add the ground poppy seeds and powdered sugar, then gradually fold in the stiffly beaten egg whites. Finally fold in the flour mixed with baking powder. Pour the mixture onto a baking sheet lined with parchment paper and bake at 180 °C for about 20 minutes.
- Cream: Cook a thick pudding from the milk, sugar, and pudding powder and let it cool slightly. Whip the yolks with the butter until frothy and gradually mix them into the slightly cooled pudding until a smooth cream forms.
- Assembling the kremes: Spread half of the cream onto the first honey sheet, cover with the poppy-seed sheet and pile on the remaining cream. Finally place the second honey sheet on top.
- Decoration: You can decorate the surface of the pastry with whipped cream, chocolate glaze, or meringue according to your taste.
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