The dough: Work the butter, sugar and salt into a paste. Add the egg, mix thoroughly, add the sifted flour, mix roughly. Turn out on the table. Knead with the palm of your hand (not with your fingertips) until the mixture becomes smooth. Make a heap, cut into 4 equal parts. Stack the parts, punch the heap with your hand. Repeat this 3 times. Allow to rest for 1 hour. Roll the dough out thinly (1/4 inch). Line the lightly buttered pastry boats with this dough. Almond cream: Mix all the elements with a spatula or with a whisk. Fill the dough with this cream. Bake in a medium oven (350F) for 15 minutes, then turn the heat down to 300F for 10 minutes. Bake further for 5 to 8 minutes if the bottom is not well baked. Chestnut cream: Mix the softened butter with the marron glacÄ paste and the rum. Work with a spatula until the mixture becomes lighter and whiter. Decorate the cold boats, giving the decoration any shape you wish. Icing: Warm the fondant in a double boiler. Add the cocoa little by little to get a beautiful chocolate color. Coat the chestnut cream using a spatula. When the icing becomes firm, decorate with a small sweetened tablespoon of butter. Chill.
