William Curley, Suzue Curley

Marron Barquette

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Preparation info
  • Makes

    35-40

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

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