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.
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
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.
These will keep at room temperature for 2-3 days. If your "room temperature" is hot
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The texture of these “barquettes” is probably the best – the least sticky (the nature of the cake batter means this yields a light and sometimes sticky cookie – it seems more pronounced in silicone molds) and the edges get crispier than if they are baked in the silicone molds.
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?
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