Hello dear reader and Happy French Friday!
Remember when I made those Barquettes au Chocolat and I named the post “Round 1”?
And they looked and tasted great but weren’t quite the right shape? And then I made the recipe again, tweaking it slightly and using the correct shaped mold? Yep, that was Round 2 of the recipe!
Well that Round 2 version was definitely “the one” – both in terms of texture and shape, but what if you don’t want to buy THESE molds… (here < affiliate link for worldwide and here < Canadian link)?
… I mean, they can’t be used for many recipes and lots of people don’t want to buy a special “one trick pony” mold.
SO, I turned to my trusty mini muffin tins (< affiliate link but I swear I use mine every week – multiple times!) because most people have these already or they are easily found (the “boat” molds are NOT easily found!).
Spoiler: they work beautifully in these tins!
Barquettes au chocolat (mini muffin tins)
Recreating the "Lulu la barquette" cookies from France.
Ingredients
for the mold:
- 1-2 tablespoons unsalted butter, melted
for the cookies:
- 1 large egg, separated
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons (20g) all-purpose flour
for the ganache:
- 1/3 cup (66g) semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
Make the cookies
- Preheat the oven to 350˚F and lightly butter a 12-cavity mini muffin tin.
- Beat the egg white to soft peaks with electric hand beaters on high speed.
- Beat the egg yolk and sugar together with electric hand beaters on medium speed until thick, pale and creamy (about 2 minutes).
- Add the vanilla extract and beat until just combined.
- Fold the flour into the egg mixture gently, using a rubber spatula until the flour is just incorporated.
- Gently fold in the egg white, mixing until it’s just incorporated.
- Use a 1-tablespoon cookie scoop to divide the batter between the cavities.
- Bake for 13-15 minutes until a toothpick inserted into the centre of a cake comes out clean.
- Remove the muffin tin from the oven and place on a wire cooling rack for 3 minutes. While the cakes are cooling, make an imprint in the middle of each cake (fairly deep – to fill with chocolate!). Use the bottom of the handle of a wooden spoon for this and dig gently.
- After 3 minutes gently remove the cakes from the tin and allow to cool to nearly room temperature.
Make the ganache:
- Melt the chocolate and butter in a microwave-safe bowl (50-60% power for 1-2 minutes in 30 second bursts). Alternatively, you can place the chocolate and butter in a bowl over a pot of boiling water (don’t let the bottom of the bowl touch the water) and stir until the chocolate is melted.
- Allow the chocolate to cool slightly (you should be able to stick your finger into it without it being too hot!).
Fill the barquettes:
- Use a small spoon or a piping bag (no tip required) to pour chocolate into the centre of each cake. Allow to come to room temperature - the chocolate will firm up but won’t be too hard.
Notes
These will keep at room temperature for 2-3 days. If your "room temperature" is hot
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And the insides?
Because of the shape of the tin (deeper than than the “barquette” molds), these don’t look like boats at all BUT they do have room for a LOT more of the ganache filling so I mean… that’s a bonus, right?
So, which version do YOU prefer?
Oval barquettes
Traditional Barquettes
Mini muffin barquettes?
Check out ALL my barquette cookie recipes here!
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Well I cannot decide on my favourite. Perhaps you should try another six shapes and I can sample those too – just to be sure? 😉