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Marron Barquette
Preparation info
- Makes
35-40
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Ingredients
½ 1 ½
Method
- Prepare the pastry as instructed and prepare the Chestnut Mousse. Line the tartlet cases following the same method as the Fruit Tarts opposite, using the petit four mould.
Preheat the oven to .180°C (350°F/Gas 4) - Prepare the Crème d’Amande and spoon into
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