Cooking Time

180 mins

Serving Suggestion

10 people


Allergy information


How to make Coquelicot


Batter Create a batter, therefore, mix all the ingredients under the topic of "batter" together. Roll it out to a thickness of 4 mm and prick holes. Insert the dough in rectangular rings. Bake for about 10 minutes off in the rectangular rings at 190 ° C. Let the dough cool down in the rings.


Poppy-frangipane Make poppy-frangipane like an ordinary frangipane. Spray 150 g poppy-frangipane on the fat dough batter. Make sure the frangipane is uniformly thick. Bake for about 25 minutes off at 190 ° C. Let it cool down.


Poppy mousse Create a poppy mousse. Whip up the eggs with the sugar. Heat the puree of red berry up to 40-50 ° C and dissolve soaked gelatine sheets in it. Whip the chantilly up for 2/3. Mix the red berry puree and poppy seed among the whipped eggs. Add the chantilly and mix gently.


Spread the poppy mousse over two rectangular rings of 39 cm long and 5 cm high. Make the top uneven with a palette knife. Let coagulate in the refrigerator. Spray with red velvet. Remove the cake from the mold and cut the bars according to the desired size. Garnish with red berries or a chocolate with poppy print.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

For the Batter:
500 g icing sugar
1 kg flour
4 eggs
5 g baking powder
For the Poppy-frangipane:
400 g broyage of hazel-nut
400 g of sugar
200 g eggs
200 g of egg yolks
180 g flour
50 g of poppy seed
For the Poppy mousse
250 g of sugar
150 g puree of red berry
5 dl chantilly
3 g flavor of poppy (coquelicot)
4 sheets of gelatine
4 eggs

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