Mini Lu Barquette Recipe by Chef Eric Lecerf

Relive your childhood with these delicious and refined mini Lu barquettes

Dive into a sweet gustatory journey with this authentic mini barquettes recipe, a true madeleine de Proust revisited by chef Éric Lecerf. Designed to evoke the sweet memories of our childhood, these little wonders combine a tender and crunchy shortbread with refined and varied flavors: creamy praline, tangy raspberry, or exotic mango.

Thanks to our specially designed silicone mold (reference: 012705), making these mini barquettes becomes child’s play, allowing for perfect baking and effortless unmolding. Whether you are an amateur baker or an enthusiast looking to impress your guests, this detailed recipe guides you step-by-step to create 32 delicious treats that will delight young and old alike.

 

 

Step 1: Tender Shortbread

Ingredients:

• 46g egg yolks
• 80g brown sugar
• 105g butter
• 135g flour
• 10g baking powder
• 0.3g fleur de sel
• QS vanilla, tonka bean

Method:

Cream the butter + sugar + fleur de sel + vanilla + tonka bean. Add the yolks and mix.

Add the flour + baking powder (sifted together) and let rest in the fridge for at least 2 hours.

Weigh 12g balls, shape them to the length of the barquettes.

Bake in a silicone barquette mold for 12 minutes at 165°C (329°F).

Step 2: Your Barquette Topping

Choose the praline flavor

Ingredients:

• 15g cocoa butter
• 8g milk chocolate (38%)
• 50g superfine praline
• 30g hazelnut paste
• QS vanilla seeds

Method:

Melt the milk chocolate + cocoa butter + vanilla seeds together.

Add the praline + tempered hazelnut paste.

Pour into the cavities of the barquettes at 25°C (77°F).

Choose the raspberry flavor

Ingredients:

• 50g raspberry puree
• 40g raspberries
• 8g sugar
• 2.5g gelatin
• 2g lemon juice

Method:

Boil the puree + raspberries + sugar + lemon juice.

Add the gelatin.

Pour into the cavities of the barquettes at 30-35°C (86-95°F).

Choose the mango flavor

Ingredients:

• 70g mango puree
• 20g passion fruit puree (juice)
• 8g sugar
• 2.5g gelatin

Method:

Boil the purees + sugar.

Add the gelatin.

Pour into the cavities of the barquettes at 30-35°C (86-95°F).

Ingredients

Equipment and ustensils

• Mould for mini Lu barquette

Recipe steps

• Step 1: Tender Shortbread

• Step 2: Your Barquette Topping

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