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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Sugar Dough Barquette

Dust your countertop and roll out the pastry into a 3mm thick sheet. Dock the pastry, then cut out 24 shapes using an oval cookie cutter. (Alternatively, make a template from cake board to guide your cuts.) Keep the pastry refrigerated.
Place the oval pastry inside a mold. Press it down using the base of another mold. Remove the top mold, flip the tartlet over, and press down again to trim off the excess pastry. Repeat with all tartlets, then freeze them.
Fill each barquette with 15g (½ oz) of almond cream

Baking

Preheat a convection oven to 170°C (335°F). Bake the barquettes for 18 minutes. Immediately upon removal, invert the barquettes and place baking trays on top to weight them down while cooling on a rack. Cool completely before de-molding. Store refrigerated or frozen.

Cassis Gelée

The cassis insert is optional for barquettes aux marrons. The chilled cassis can also be piped directly into the baked shells, bypassing the silicone mold step.

Chestnut Filling

In the bowl of a food processor (make 2 batches if your food processor can't handle it), combine the chestnut paste chunks, rum, and salt. Pulse several times to break down the mixture. Add the softened butter and chestnut spread. Process until the mixture is completely smooth, stopping to scrape down the sides as needed. Transfer the mixture to a piping bag fitted with a plain round tip.

Barquette Assembly

Remove the baked barquette shells from the freezer. Pipe or spread a layer of chestnut filling into each shell. Immediately top with a piece of frozen cassis gelée. Keep the barquettes frozen.
Pipe a thick rope of chestnut filling, working on three at a time.

Sculpting the Sailboat Shape

Hold an offset spatula vertically against the side of the chestnut filling. Starting at the top ("noon") and pulling down to the base ("six o'clock"), use a firm, smooth motion to carve and shape the filling into a tall, clean sailboat form. This sculpting creates the elegant signature appearance.
If the first layer of filling isn't tall enough to achieve the full shape, simply freeze the tartlets until firm, then pipe on an additional layer and repeat the sculpting technique.
Once shaped, immediately return the barquettes to the freezer. They must be completely frozen before applying the final glaze.

Coffee Mirror Glaze

Barquettes aux marrons were traditionally finished with fondant patissier, flavored with coffee extract. For a modern twist and like choux pastry, a mirror glaze makes an excellent alternative. It provides a stunning sheen and typically lowers the overall sugar content.
Make mirror glaze a day ahead. Soak gelatin in cold water. Let it sit for 5-10 minutes until softened, then drain and set aside. In a medium saucepan, combine the corn syrup, milk, and heavy cream. Heat over medium heat until steaming, stirring occasionally. In a separate bowl, whisk together the sugar and cornstarch. Gradually whisk the sugar-cornstarch mixture into the warm liquid. Bring the mixture to a boil over medium heat, stirring constantly, then cook until it reaches 104°C (220°F) on a candy thermometer. Immediately remove the saucepan from the heat. Whisk in the bloomed gelatin until it is fully dissolved and the mixture is smooth. Stir in the coffee extract. Pour the glaze into a narrow, deep container. Using an immersion blender with the blade fully submerged, blend until perfectly smooth and shiny, taking care not to incorporate air bubbles.
Pass the glaze through a fine sieve, and refrigerate overnight before using.

Glazing

Re-warm the glazes to 35°C (95°F). Wearing disposable gloves, hold a frozen barquette upside down by its crust and dip it into the coffee glaze to coat the top. Repeat with all tartlets. Finally, coat the right side of each barquette with the chocolate mirror glaze.
Decorate each barquette with a piece of marron glacé and a touch of gold leaf. Then, let them thaw in the refrigerator for a few hours before serving.

Storage

Refrigerate for up to 2 days or freeze for up to 3 months.

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