Barquette Aux Marrons

When it comes to pastry making, the choice of mold can make a big difference in both the aesthetics and the practicality of the final product. The boat chestnuts barquette tartlet is a perfect example of a unique and eye-catching dessert that stands out from the traditional round tartlets. The boat-shaped baking mold offers a distinctive oval deign that not only looks stylish but also serves a practical purpose. The elongated design of the mold makes it easier to line the pastry, ensuring a smooth and uniform finish. This attention to detail not only enhances the visual appeal of the tartlet but also contributes to a more professional-looking end result. What makes the boat chestnut barquette tartlet even more special is its versatility. While round tartlets are a classic choice for many pastry recipes, the boat-shaped mold opens up a world of possibilities for creative and innovative dessert ideas. From showcasing fresh fruit specialties to experimenting with different fillings and flavors, this unique mold allows for endless culinary exploration. Imagine presenting a selection of boat chestnut barquette tartlets at your weekend gatherings or special occasions. The elegant shape and delicious filling are sure to impress your guests and elevate the overall dining experience. Whether you're a seasoned pastry chef or an enthusiastic home baker, incorporating this distinctive mold into your repertoire can take your dessert creations to the next level. In conclusion, the boat chestnut barquette tartlet is more than just a dessert – it's a statement piece that reflects craftsmanship, creativity, and attention to detail. By embracing this unique mold and exploring its potential, you can unlock a world of possibilities in the realm of pastry making. So why not set sail on a culinary adventure and elevate your dessert game with the boat chestnut barquette tartlet?

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An eye-catching treat

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Sugar Dough Barquette

Dust your countertop and roll out pastry into a 3mm thick sheet. Dock pastry and make 24 cuts using an ovale cookie cutter or make a template out of a cake board. Keep pastry refrigerated.
Place a pastry inside a mold, and press it down using the bottom of another mold. Remove top mold, flip tartlet and press it down, that way the excess pastry will be cut off. Repeat until done, and freeze tartlets.
Fill each barquette with 15 grams max of almond cream.

Baking

Preheat fan oven to 335ºF/170ºC. Bake barquettes for 18 minutes. Right after baking, flip barquettes upside down. Top with a couple of trays and let cool completely. De-mold and keep refrigerated or place in the freezer.

Soft Cassis Pate De Fruit

*Cassis insert is optional in barquette aux marrons making. Also, the chilled cassis mixture can be piped straight over the tartlets instead of using silicone mold. Soak gelatin in cold water to soften, and drain. Meanwhile, combine sugar and pectin. In a small saucepan, heat up cassis puree with water. Add the sugar-pectin mixture, bring to boil and cook for 2 minutes. Remove from the heat, add the soften gelatin and lemon juice. Fill small oval silicone cavities (8 grams per serving is plenty). Freeze cassis inserts completely before un-molding. Keep them frozen until ready to use. Save leftover soft cassis pate de fruit for your future red fruit tarts.

How To Make Chestnut Paste

Chestnut paste, puree and spread can be purchased through Agrimontana's website. Chestnut paste is a versatile and essential ingredient that is widely used by culinary professionals in a variety of recipes. It is complementary to chestnut spread Crème de Marrons. This rich and flavorful paste is often combined with chestnut cream or spread to add depth and texture. By incorporating chestnut paste into your recipes, you can achieve a more nuanced and sophisticated flavor profile that will delight your taste buds. To make your own homemade chestnut paste, follow these simple steps: Start by cooking 500g of frozen and peeled chestnuts in water until they are fork-tender, then drain them thoroughly. Next, pass the cooked chestnuts through a food mill to create a smooth puree. In a food processor, combine the chestnut puree with a tablespoon of corn syrup or glucose and a hint of vanilla. Blend the ingredients until you achieve a smooth consistency.

Chestnut Filling

Make 2 batches. It can also be done using your stand mixer (start with the paddle attachment, and finish with the whisk). In the food processor, add chestnut paste with the rum and salt and give a few pulses to break down the mixture. Add the softened butter along with the chestnut spread. Process until smooth. Fill piping bag fitted with the plain pastry tip, and reserve at room temperature.

Montage

Grab the baked barquettes from the freezer. Spread some of the chestnut filling on each tartlet. Top with the frozen cassis pate de fruit; keep frozen.
Pipe a thick rope of chestnut filling (make 3 at the time).
Now, mastering the technique of creating a sailboat shape using an offset spatula. To begin, hold your spatula upright and start creating a motion from noon to six o'clock on the tartlet's surface. This movement will help you sculpt the sailboat shape, giving your dessert the sophisticated and elegant appearance it needs. Remember, if the first layer is not tall enough to achieve the desired shape, you can always freeze the tartlets and add another layer to enhance the design. It's important to note that mastering this technique may require some practice, so don't get discouraged if your first attempts don't turn out perfectly. Repeat until done, and keep the barquette aux marrons in the freezer until ready to glaze.

Mirror Coffee Glaze

Note that barquette aux marrons were traditionally finished with Fondant Patissier. One side is flavored with coffee extract and the other with cocoa powder. However, if you're looking for a modern twist on this classic dessert, you might want to consider using mirror glaze as an alternative to fondant. Not only does mirror glaze provide a stunning sheen to your pastries, but it also helps lower the overall sugar content of the dessert. Soak gelatin in cold water to soften, drain and set aside. In the saucepan, heat up corn syrup along with the milk and heavy cream. Combine sugar and corn starch and add it to the saucepan. Bring to boil and cook to 220ºF/104ºC. Remove glaze from the heat and whisk in the soften gelatin. Add coffee extract and transfer glaze to a narrow container. Mix with an immersion blender keeping the nozzle down to prevent bubbles to form.
Pass trough a sieve, and let cool – refrigerate mirror glaze overnight before using.

Glazing

Rewarm glazes to 95ºF/35ºC. Wear disposable gloves. Hold barquette from the crust upside down and dip in the tempered coffee glaze. Repeat with remaining tartlets. Now, coat the right side of the barquette with the chocolate mirror glaze.
Decorate barquette aux marrons with a piece of marron glacé and gold leaf. Let them thaw a few hours in the fridge. Enjoy!

Storage

Finished barquette aux marrons can be kept 3 days in the refrigerator or up to 3 months in the freezer.

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