Barquette Aux Marrons

Por Bruno Albouze

Ingredientes

Modo de preparo

1. Roll the sugar dough to a 3 mm sheet, dock it, and cut 24 oval shapes; keep refrigerated.
2. Press each oval into a mold, trim the excess by pressing with another mold, then freeze.
3. Fill each shell with 15 g almond cream.
4. Preheat a convection oven to 170°C (335°F) and bake the shells for 18 minutes.
5. Immediately invert the shells and weight them with baking trays while they cool on a rack; cool completely before de-molding.
6. Blend the chestnut paste, rum and salt in a food processor (in two batches if needed) until broken down, then add the softened butter and chestnut spread and process until completely smooth.
7. Pipe or spread a layer of chestnut filling into each frozen shell and top with a piece of frozen cassis gelée; keep frozen.
8. Hold an offset spatula vertically against the filling and pull it from top to bottom to shape a tall sailboat form; if too low, freeze, pipe another layer and sculpt again, then freeze until completely firm.
9. Make the coffee mirror glaze a day ahead: soak the gelatin in cold water for 5-10 minutes, drain it, then heat the corn syrup, milk and cream until steaming; whisk the sugar and cornstarch together and add to the warm liquid; bring to a boil, cook to 104°C (220°F), remove from heat, whisk in the gelatin and coffee extract, blend with an immersion blender until smooth without air bubbles, sieve and
10. Re-warm the coffee glaze to 35°C (95°F), dip each frozen barquette upside down by its crust to coat the top, then coat the right side with chocolate mirror glaze.
11. Decorate each with a piece of marron glacé and a touch of gold leaf, then thaw in the refrigerator for a few hours before serving.

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