Hello dear reader!
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?
(you have to look closely but once you do, you’ll see my “barquettes” are oval and not “boat-shaped”)
Well, I managed to get my hands on one of the RIGHT shaped molds… (here < affiliate link for worldwide and here < Canadian link).
… and I figured I would experiment a little more with the recipe since I was playing with different molds. They are only slightly different but they use a little less batter per cavity so I wanted to see if I could work the recipe so it would make *exactly* 12. Nothing more irritating than a recipe that makes “16” for something with 12 cavity mold, right?
When you’re recipe developing and using, say a different mold, though, the first thing to do is to make the recipe the exact same way. This worked *ok* but it made 12 barquettes and 4 mini muffins.
Hmm. Also, the texture of these was too spongey – too sticky. The actual barquettes (the one you buy) are drier.
Apart from the texture issue, I *really* wanted this recipe to *only* make 12 so there would be no leftover batter. Since the recipe only uses 1 egg, 2 tablespoons of sugar and 2 tablespoons of flour, there’s no real way to reduce the quantity so I wondered about beating the yolk with the sugar, adding the flour and then adding back the beaten white – this might help with both the texture issue but also the quantity of batter.
Ding! Ding! Ding! Success!
12 cookies/ cakes.
Perfectly dry texture on the outside, slightly crispy.
Soft and pillowy on the inside.
Success!
Chocolate "barquette" cookies (round 2!)
An attempt to recreate 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 grease a 12-cavity "boat" mold or oval mold (capacity approx. 1 tablespoon) OR a 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 molds.
- Place the mold on a baking sheet. Bake for 15-16 minutes until a toothpick inserted into the centre of a cake comes out clean.
- Remove the mold 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!).
- After 3 minutes gently remove the cakes from the molds 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.
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Let’s take a closer look, shall we?
REALLY pleased with these! Stay tuned for a version in mini-muffin tins!
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Oh yeah, I’m hooked. They look fantastic.