French🍰 Sweets & drinks

Barquette Aux Marrons – Chestnut Boat Tartlet

Name: Barquette Aux Marrons – Chestnut Boat Tartlet
Cuisine: French
Ingredients: ~200 g Sugar dough; ~100 g Almond cream; ~150 g Black currant puree; ~100 ml Water; ~50 g Sugar; ~2 tsp Pectin; ~2 sheets Softened gelatin; ~1 tbsp Lemon juice; ~250 g Chestnut paste; ~2 tbsp Rum or whisky (or orange juice as substitute); ~100 g Butter; ~¼ tsp Salt; ~100 g Chestnut cream spread (Crème de Marron); ~200 ml Milk; ~200 ml Heavy cream; ~75 g Corn syrup; ~1 tbsp Corn starch; ~1 tsp Coffee extract; ~150 g Chocolate mirror glaze (optional); ~6-8 Candied chestnut pieces and gold leaf for decoration

An elegant French pastry tartlet featuring a buttery sugar dough crust filled with almond cream, topped with a frozen black currant mousse and chestnut filling, finished with a glossy coffee mirror glaze.

Adapted from a video by Bruno Albouze

Barquette Aux Marrons – Bruno Albouze

Watch on YouTube

Ingredients

Sugar dough~200 gest.
Almond cream~100 gest.
Black currant puree~150 gest.
Water~100 mlest.
Sugar~50 gest.
Pectin~2 tspest.
Softened gelatin~2 sheetsest.
Lemon juice~1 tbspest.
Chestnut paste~250 gest.
Rum or whisky (or orange juice as substitute)~2 tbspest.
Butter~100 gest.
Salt

Steps

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1
Prepare the sugar dough (which can be made a day or two in advance). Roll out to 3mm thickness, cut into oval shapes, place on a baking tray and refrigerate for about 30 minutes.
2
Line each oval tartlet mold with the dough, pressing firmly with another mold. Flip the mold and press again. Repeat until all tartlets are lined and keep refrigerated.
3
Add almond cream to each tartlet and bake for approximately 18 minutes. After baking, flip the tartlets and allow to cool completely for even results.
4
Prepare the black currant mousse by heating the puree with water, adding sugar and pectin mixture, and bringing to a boil for 2 minutes. Remove from heat and add softened gelatin and lemon juice.
5
Divide the black currant mixture into small portions and freeze completely. Demold and keep frozen until ready to assemble.
6
Make the chestnut filling by processing chestnut paste with a splash of rum, whisky, or orange juice, then add softened butter, salt, and chestnut cream spread. Mix until smooth.
7
Prepare the coffee mirror glaze by cooking together milk, heavy cream, corn syrup, sugar, and corn starch to 220°F (104°C). Add coffee extract and softened gelatin, blend with an immersion blender, strain through a sieve, and refrigerate overnight.
8
Assemble the tartlets: spread chestnut filling on each frozen tartlet base, top with the frozen black currant mousse, and keep the tartlets frozen.
9
Pipe a thick rope of chestnut filling on top. Use an offset spatula to create a boat-shaped contour by moving from 12 o'clock to 6 o'clock, sculpting the elegant silhouette.
10
Freeze the tartlets overnight to set the shape.
11
Warm the coffee glaze to 95°F (35°C) and glaze the tartlets evenly.
12
Optional: cover the right side with chocolate mirror glaze and decorate with candied chestnut pieces and gold leaf.

Barquette Aux Marrons – Chestnut Boat Tartlet

Ingredients

Steps

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