in Recipes

French boats

updated

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Ingredients for 1 servings:

  • 200 g flour, smooth
  • 1 pinch of baking powder
  • 70 g powdered sugar
  • 1 packet of vanilla sugar
  • 1 egg yolk
  • 1 pinch of salt
  • 120 g butter
  • 120 g marzipan paste
  • 1 tbsp cognac
  • 3 tbsp jam, currant (currant)
  • Chocolate glaze, white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat oven to 170°C fan/convection oven. Quickly knead all the dough ingredients into a shortcrust pastry and let it rest for 1 hour. Roll out the dough thinly and cut out small boats. Bake for about 11 minutes. Mix the filling ingredients with a mixer. Place two cookies with this filling together and dip in white chocolate glaze. Decorate with chocolate or sprinkle with green coconut flakes and place a red sugar pearl on top. Color the coconut flakes with food coloring.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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