Homemade LU Barquettes
Hey foodies!
It's school holidays here in Fribourg! Yeah!
But depending on the weather, you need to find activities to keep the little ones busy...
Here's a fun tutorial that your kids will have a great time making for an afternoon snack.
Homemade LU barquettes! Yum!
An ultra-quick recipe! You'll have fresh biscuits in just 20 minutes!
Here is the ingredient list to make about twenty biscuits:
- 50gr sugar
- 50gr flour
- 2 eggs
- 1 tsp vanilla flavouring
- 4 tbsp jam of your choice
- 1 gelatine sheet
- 1 barquette mould
Let's get started with the recipe!
Start by preheating your oven to 180°C fan-forced.
Crack and separate your 2 eggs.
Here, I put my egg whites in a fairly tall jug as we will whip them later.
In a bowl, pour the 2 egg yolks and 50gr sugar.
Add 1 tsp vanilla flavouring.
Then mix with a whisk to make the mixture frothy. It will turn pale. Keep whisking until it does.
Then add 50gr flour and whisk again to obtain a fairly dense batter.
Set the mixture aside for a few minutes.
In a jug or tall container, whip your 2 egg whites to stiff peaks using an electric whisk.
Check that you have a peak (small tip) on your whisk. If so, they're ready!
Fold a small portion of the egg whites (1/4) into the sugar/yolk/flour mixture and mix fairly vigorously to loosen it a little.
Continue folding in the egg whites, little by little, without deflating them.
Use a spatula and definitely not a whisk! :o)
There we go, our batter is ready!
Fill a piping bag with the ladyfinger biscuit mixture. Use a jug to fill the piping bag neatly.
Grab a barquette mould and a release spray.
Here, I only use the Decora spray as it is currently the best one on the market. I like the Funcakes one a little less. It doesn't spray as well and leaves droplets.
Grease your mould. Yes, yes, we grease even silicone, otherwise it's a disaster when unmoulding!
Place your barquette mould on a perforated tray then fill the cavities with the piping bag.
The recipe will make two batches and I guarantee that's not too many! Here everything was gobbled up in no time at all!
Bake your biscuits at 180°C fan-forced for about 12-13 minutes.
While the biscuits are baking, let's prepare the jelly.
It's a good idea to set it lightly so it doesn't run out of our little boats and so we can transport them or put them in a biscuit tin for example.
To do this, soften a gelatine sheet in cold water. For this recipe, it doesn't matter which gelatine you use.
Then choose a jam or jelly that your kids like and pour 4 tablespoons of jam into a saucepan.
Here I used strawberry and peach jam to have two kinds of biscuits. :o) So 2 tbsp strawberry jam and 2 tbsp peach jam.
Note: if you want to make two kinds of biscuits, make sure to split your gelatine between each preparation! ;-)
Bring the jam to a boil then add the gelatine and stir so that it melts into the whole mixture.
Then fill a piping bag and let the jam cool down.
There we go, the biscuits have turned a lovely golden colour! Take them out of the oven.
Hollow out your biscuits using the handle of a spoon.
It is very important to do this straight out of the oven because if you wait too long, your biscuits will be too hard to hollow out.
Don't hesitate to go over them several times so the hollow is nice and deep. The deeper it is, the more jam we can put in! :o)
All that's left is to fill your biscuits with the cooled jam and you're done! To do this, cut the tip of the piping bag with a pair of scissors.
Your jam really must be cooled down, otherwise it will run through your biscuits.
Enjoy!
And don't expect any leftovers because once the little ones have had a taste... everything will disappear! :o)
Have a lovely Sunday, foodies!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
Watch our recipe in video!
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Comments
Réponse à Leticia
By: Karin On 2022-08-23Désolé, nous n'avons pas encore testé. Si on fait le test, on rajoutera ce conseil à la recette ?.
Belle journée
Question de Tiffany
By: Tiffany S. On 2020-05-17Bonjour!
Est ce qu’on peut imaginer en faire une grande quantité et les congeler?
D’avance merci! ☺️
Replied by: Karin On 2020-05-17
Replied by: Leticia B. On 2022-08-23