Barquette au marron (chestnut boat tartlets with cassis pâte de fruit and coffee mirror glaze)

Work the sugar dough until pliable, roll it 3 mm thick and cut oval shapes.

Lay the ovals on a baking tray and refrigerate about 30 minutes.

Line each oval boat mold with pastry, press it down with another mold, flip and press; keep refrigerated.

Fill with almond cream and bake about 18 minutes; flip the baked tartlets and cool completely so they end up even.

Cassis pâte de fruit: heat black currant puree with the water, add the sugar mixture, bring to a boil and cook 2 minutes.

Off the heat add the softened gelatin and lemon juice; portion small, freeze completely, demould and keep frozen.

Chestnut filling: process the chestnut paste with a dash of rum or whiskey, then the softened butter, fleur de sel and chestnut spread until smooth.

Mirror glaze: cook milk, heavy cream, corn syrup, sugar and cornstarch to 220 degrees Fahrenheit, 104 Celsius.

Add coffee extract and the softened gelatin, mix with an immersion blender, pass through a sieve and refrigerate overnight.

Spread chestnut filling on each tartlet, top with a frozen cassis pâte de fruit, and keep frozen.

Pipe a thick rope of chestnut filling and sculpt a sailboat shape with an offset spatula held upright, moving from noon to six o'clock; freeze overnight.

Warm the coffee glaze to 95 degrees Fahrenheit, 35 Celsius, and glaze the tartlets.

Variation: cover the right side with a chocolate mirror glaze and decorate with pieces of marron glacé and gold leaf.