In the city of gastronomy, two young Parisian women, with backgrounds in the restaurant and advertising industries, decided to undertake their own French Revolution – in the art of making jam. Taking a step past strawberry and apricot, the innovative pair created subtle jam flavors by mixing unexpected ingredients inspired by the seasons. This couture way of seeing morning toasts is so classically French it could only be named, Confiture Parisienne.
Each jam melange in the Confiture Parisienne collection is handmade using traditional techniques, natural ingredients, and unrefined sugar. The cooking temperature is of importance, too. In order to preserve the fruits’ integrity, Confiture Parisienne jams are cooked in small batches and small pans so the heat is divided and even, and the whole process can be overseen from start to finish.
The sensual, winter mix by Confiture Parisienne that OuiPlease members found in their Vol.2.4 Boxes was a delicious combination of carrot, passion fruit and vanilla. While toast is the go-to for jam vehicles, there are a number of ways to use this artisanal jam outside of breakfast. With the Christmas season in full swing, one of our favorite ways to use Confiture Parisienne is baked onto a classic sugar biscuit. Whether you whip up a batch of these cookies to keep for yourself, or to take to the next holiday party on your calendar, you’ll want to try at least one!
¾ cup sugar
2 tsp baking powder
¾ tsp salt
2 ¼ cup all-purpose flour
½ cup chilled unsalted butter cut into ½ inch pieces
¾ cup buttermilk
1 large egg, beaten
1 tbs raw sugar
Optional: vanilla ice cream
Preheat oven to 400 degrees.
Whisk together sugar, baking powder, salt and flour large bowl. Add butter and blend with fingertips until coarse crumbs form. Add buttermilk and mix with a fork until combined.
Transfer mixture to a lightly floured surface, gently knead until the dough forms.
Roll out dough ½ inch thick, cut out rounds until all dough is used.
Place biscuits on a parchment-lined baking sheet, use your thumb and make a divot in the center of each biscuit.
Brush the biscuits with the egg and sprinkle with raw sugar, then spoon one teaspoon of Confiture Parisienne jam onto each divot.
Bake until golden brown, about 20 minutes. Serve warm with vanilla ice cream.
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