{"id":46677,"date":"2025-09-17T15:34:15","date_gmt":"2025-09-17T13:34:15","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=46677"},"modified":"2025-09-17T15:34:15","modified_gmt":"2025-09-17T13:34:15","slug":"thumbprint-cookies-french-lu-style-barquettes","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/thumbprint-cookies-french-lu-style-barquettes\/","title":{"rendered":"Thumbprint Cookies (French LU-Style Barquettes)"},"content":{"rendered":"
\"LU-style

Jam- or Chocolate-Filled Thumbprint Cookies<\/p><\/div>\n

Thumbprint cookies<\/strong>, inspired by the famous French LU “Barquettes”<\/strong>, are made from a soft sponge cake shaped like a little boat and filled with jam (strawberry, apricot, or sometimes chocolate). These nostalgic treats have been beloved since childhood, especially at snack time. Simple and indulgent, they bring back memories of school days and remain a favorite for children\u2019s afternoon treats.<\/p>\n

After the success of homemade Jaffa Cakes<\/a> (French Pim\u2019s), I wanted to recreate these iconic Barquettes, and the result is simply excellent. The recipe for homemade jam-filled thumbprint cookies is not only very easy to make but also much more economical than store-bought ones. Best of all, they are just as delicious and disappear in no time.<\/p>\n

To shape them, simply press the center of the sponge with the handle of a knife or your thumb, creating thumbprint-style cookies in the shape of little boats. <\/p>\n

\"strawberry<\/p>\n

Tips for Successful Jam Thumbprint Cookies <\/h2>\n

1. The Sponge Cake for Thumbprint Cookies<\/h3>\n

To make these French jam-filled sponge cookies (Barquettes LU style), I tested three methods for preparing the sponge base (g\u00e9noise) before settling on the one that worked best. You can choose the one you prefer; all of them yield a soft genoise sponge like that of real LU barquettes.<\/p>\n

Method 1:<\/strong> Whisk the eggs and sugar in a double boiler until the mixture triples in volume, then gently fold in the flour.<\/p>\n

The Method 2:<\/strong> Whisk the egg whites until stiff, add them to the egg yolks creamed with sugar, then fold in the flour.<\/p>\n

Method 3:<\/strong> Whisk the egg whites with sugar until stiff (for ladyfingers recipe), gently fold in the yolks, then the flour.<\/p>\n

After these trials, I finally chose the first method: it’s simple and yields excellent results.<\/p>\n

2. Choosing the Filling<\/h3>\n

For the chocolate barquettes, I often fill them with my homemade spread<\/a>.<\/p>\n

\"LU-style<\/p>\n

If you opt for jam, choose a thick, smooth version. If necessary, you can strain it after heating to get a very smooth texture. <\/p>\n

\"easy

Homemade Jam Barquettes<\/p><\/div>\n

Video Recipe<\/h2>\n