These are not just any cookies, these are Poppy Seed Parfait, Candied Kumquats in Thyme Syrup, and French Butter Cookies. Have you ever tried Poppy Seed Parfait, Candied Kumquats in Thyme Syrup, and French Butter Cookies before? Well today is your l…
cky day. These are not only healthy but packed with flavor. You will love baking these Poppy Seed Parfait, Candied Kumquats in Thyme Syrup, and French Butter Cookies with your family and serving them in a cookie jar on the kitchen table. Let us know your thoughts about our recipe in the comments below or by giving this recipe a star rating.
- 30 grams poppy seeds
- 6 egg yolks
- 590 grams granulated sugar
- 920 grams water
- 3 tablespoons orange liqueur
- 300 milliliters heavy cream (min. of 30% FC)
- 32 kumquats (4 per person)
- 2 thyme sprigs (fresh)
- 120 grams butter (soft)
- 190 grams lour
- 2 grams salt
- 10 grams baking powder
- First, prepare the parfait.
- Roast the poppy seeds in a hot pan for 5 minutes, constantly stirring so they do not burn. Set aside in a bowl.
- Put 4 egg yolks in the bowl of a food processor. Beat for 5 minutes to change their texture so that they become paler and they double in volume.
- In a saucepan, pour 70 grams of granulated sugar and 70 grams of water. Boil for 3 minutes to obtain a syrup.
- Drizzle the syrup on the yolks, whisk on for 2 minutes, and then quickly cool the preparation by placing it in a bowl filled with ice.
- Add the liqueur and the roasted poppy seeds. Mix.
- Whip the heavy cream, and gently add it in the previous preparation.
- Pour the cream in a silicone cake mold or a pan lined up with plastic film (21 X 33 centimeters), or otherwise in individual molds.
- Store in the freezer for at least 5 hours.
- Then, prepare the candied kumquats and the thyme syrup.
- In a large saucepan, heat a large volume of hot water. Dip the washed kumquats for 2 minutes, drain, change the water, and repeat the operation a second time to remove the bitterness of the fruit.
- In another large saucepan, add 850 grams of water and 400 grams of sugar. Bring to a boil to make a syrup. Add thyme to flavor the syrup. Dip the kumquats for 10 minutes over low heat.
- Remove the pan from the heat and keep the fruits in the syrup.
- Finally, prepare the French butter cookies.
- Beat 2 egg yolks with 120 grams of granulated sugar in a large bowl until the mixture whitens.
- Add the soft butter and mix.
- When the mixture is uniform, add the flour and baking powder. Stir to get a smooth dough.
- Wrap in a plastic film and store in the refrigerator for 2 hours.
- Preheat oven to 180 degrees Celsius.
- Roll out the pastry dough 5 centimeter thick on a lightly floured parchment paper.
- Butter your pastry rings (8 centimeter diameter) and cut the dough with these rings and drop (keeping rings) on a baking sheet covered with parchment paper.
- It is important to bakes the cookies in their rings so they do not distort during cooking.
- Bake for 15 minutes, let cool and unmold.
- Smash them with a rolling pin.
- Set aside.
- In each plate, make 2 lines with crumbs of French butter cookies, a larger one that will receive the 3 kumquats, and a smaller one on which you will only deposit one fruit.
- Plate the parfait individually or in slices if you made it in a loaf pan.
- Feel free to pour a few drops of syrup over the fruits.
|Calories940Calories from Fat340|
|% DAILY VALUE|
|Calories from Fat340|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.