Petites tartelettes, or mini tarts. Now aren’t these cute! To start, line molds with a thin pâte sucrée (sweet pastry dough).
Cut off excess dough with rolling pin.
Poke holes at the bottom and pipe almond cream.
To make barquettes aux marrons, add red currants and bake.
After baking, top with chestnut cream and smooth sides with a spatula.
After chestnut cream sets, cover with coffee glaze on one side and chocolate glaze on the other, then finish by piping coffee buttercream decorations.
Cross section from the bottom up: sweet tart shell, almond cream, red currants, chestnut cream, glaze, and buttercream.
To make tartelette amandine, simply top with almond flakes.
To make tartelette aux poires, top with pear slices.
Tartelettes aux noix with salnuts, pistachio, dried fruits, and caramel.
we also made brioche polonaise using old brioche breads. First soak brioche slices in syrup, spread pastry cream, and stack three slices on a baked almond cream-filled tartelette.
Cover with meringue and almond flakes, and bake very briefly until slightly browned.
Next up: entremets!