Fruit or chocolate cups

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Barquettes aux fruits ou au chocolat
Photo credit: Céline de Cérou
‘Barquettes’ are biscuits coated in chocolate or fruit, well-loved by young and old alike! You’ll discover our recipe for making both versions, with a dash of olive oil from the Vallée des Baux-de-Provence PDO. Enjoy your meal!
A PDO
Preparation
25 min
A PDO
Resting time
1h30
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 24 barquettes
For the trays:
  • 50 g of flour
  • 30 g sugar
  • 1 c. à café honey
  • 2 eggs
For the fruit filling (makes 24 tartlets):
  • 125 g raspberries, apricots or plums
  • 1 c. à soupe brimming with honey
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 1 gelatine sheet
  • A few drops of vanilla extract
For the chocolate filling (makes 24 tartlets):
  • 100 g dark chocolate
  • 50 g single cream (low-fat or full-fat)
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley PDO

Astuce

Choose whichever fruit you fancy: raspberries, strawberries, apricots, a mix of red berries…Choose an olive oil from the Vallée des Baux-de-Provence, PDO (intense flavour), for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You might also try the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes…

Instructions

  • Prepare the fruit filling: soak the gelatine sheet in cold water. Wash the fruit, then cook it in a saucepan over a low heat for about 5 minutes, stirring occasionally. Blend roughly, then add the drained gelatine sheet. Add the honey, olive oil from the Vallée des Baux-de-Provence PDO and the vanilla extract. Bring to the boil, then continue cooking for about 1 minute, stirring continuously. You can transfer it to a glass jar, leave it to cool, and then store it in the fridge if you don’t use it all.

  • Prepare the tartlets: separate the egg whites from the yolks. Whisk the egg whites until stiff. Whisk the egg yolks, sugar and honey until the mixture turns pale and doubles in volume.

  • Preheat the oven to 180°C. Add the flour and mix again. Add a quarter of the egg whites and mix with a whisk, then fold in the rest of the egg whites and mix gently with a rubber spatula (or a wooden spoon).

  • Divide the mixture between the tins (cupcake tins, muffin tins, tartlet tins or financier tins) and bake for 10–12 minutes. The cupcakes should be lightly golden.

  • Whilst the cake is baking, prepare the ganache by melting the chocolate in a bain-marie, then adding the cream and olive oil from the Vallée des Baux-de-Provence PDO. Stir gently. Set aside.

  • Once out of the oven, make a hollow in the centre of each mould using the back of a teaspoon. Leave to cool slightly before turning out. Fill the hollow in each mould with a teaspoon of the fruit or chocolate mixture. Set aside for 1 hour.

Astuce

Choose whichever fruit you fancy: raspberries, strawberries, apricots, a mix of red berries…Choose an olive oil from the Vallée des Baux-de-Provence, PDO (intense flavour), for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You might also try the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes…
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

All recipes

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