Cups with Thyme Cream and Figs

DOUGH INSTRUCTIONS

• 1
  Work all the ingredients into a smooth dough, form it into a ball, wrap it in cling film, and chill in the refrigerator for 1 hour.
• 2
  For baking the cups, I used cup molds with a diameter of 6 cm, but you can use any other molds, such as muffin molds.
• 3
  Roll the dough into a log and divide it into 15 parts. Press each part into a mold so that the dough covers the entire sides. Place the molds with the dough in the freezer for 15 minutes. Place a paper cup on the dough in each mold and fill it with a weight. Bake for 12 minutes in a fan oven preheated to 180°C, then remove the paper cups with the weight and bake for another 6 minutes. Let the baked cups cool completely in the molds and then carefully remove them.

THYME CREAM INSTRUCTIONS

• 1
  Bring the cream to a boil, add the washed thyme, and simmer for 5 minutes. Remove from the stove and let it steep for 2 hours to infuse the cream with the aroma and flavor of thyme. Strain the cream and chill it well in the refrigerator.
• 2
  In a bowl, combine mascarpone, chilled cream, and honey, and whip into a thick cream. Start the mixer on low speed, increase to full speed after a minute, and whip for about 2 minutes. When the cream is almost whipped, reduce the speed to low again and finish whipping until it is firm enough but not overwhipped.

DECORATION INSTRUCTIONS

• 1
  Fill a pastry bag with a round wide tip with the cream and decorate the cups. Place them in the refrigerator for 15 minutes to firm up a bit. Cut the washed figs into eighths. Place an eighth of a fig on each cup, drizzle with honey, and optionally add a sprig of thyme for decoration.