Preparation info

  • Yield:


    pastries, 3 inches
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This is just one of the many small boat-shaped pastries that are made using barquette molds. In other variations, the buttercream may be flavored with rum or praline. The tops are then dipped in appropriately flavored fondant, and the pastries are decorated by artistically piping the name or flavor on top of the fondant, or by attaching chocolate figurines. The same writing technique can be applied to the Citrons instead of writing on the strips of marzipan. It is not as difficult as you might think to pipe directly on top of these crested pastries. Or do as one of my students did: He wrote the word lemon instead, explaining that it had one less letter to worry about!

There is a good chance that the buttercream will break when you incorporate the lemon curd. To repair it, stir the mixture over hot water just until it is smooth again; do not melt the buttercream. When glazing these pastries, either with chocolate or with fondant, it is easy to leave fingerprints. This can be avoided by inserting the tip of a paring knife into the bottom of the pastry at a 45-degree angle and using it as a handle.