The mold reference used: Silikomart brand SF038

Whisk the eggs and sugar in a double boiler, off the heat, until the mixture becomes very light and triples in volume (about 5-10 minutes).

Remove the bowl from the double boiler and gently fold in the flour using a spatula or whisk, lifting the batter from the bottom to the top. (See the whisking technique demonstrated in the génoise sponge video.)

Transfer the batter into a piping bag (or a freezer bag with a small corner cut off) and fill the silicone molds. You can lightly brush the molds with butter beforehand if needed.

Bake for about 12 minutes, until lightly golden. Keep the remaining batter in the refrigerator.

Soak the gelatin in cold water for 10 minutes to rehydrate.

Heat the jam for about 5 minutes, then remove from the heat and stir in the well-drained gelatin until fully dissolved.

Remove the barquettes from the oven once lightly golden. Using the handle of a knife or the back of a small spoon, press gently from one end to the other to create a boat-shaped indentation.

If needed, return them briefly to the oven to brown a little more. Immediately after taking them out, press again with the knife handle to maintain the indentation.

Unmold onto a wire rack and fill with jam (strawberry, apricot, etc.) or a chocolate spread, slightly warmed to loosen it. Avoid Nutella, as it tends to stay too runny, and opt for a brand with a firmer consistency.

Let the jam or chocolate set before enjoying the barquettes.