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Bouchées
- Yield:
24
shells, 1½ inches in diameter - Difficulty
Medium
By Bo Friberg
Published 1989
Bouchée is a French word that means “mouth-size” or “mouthful.” These petite pastry shells are usually made with savory fillings and served as hors d’oeuvres. It is best to use the production method described in the recipe for individual vol-au-vents to make these bouchées.
Ingredients
2 pounds 910 g - Vegetable oil
Method
- Follow the instructions given in the production method for individual vol-au-vents, using a 1½-inch (3.7-cm) cutter to cut out 24 circles of dough. Then use a 1-inch (2.5-cm) cutter to cut two-thirds of the way through the center. Continue as directed; these will require a shorter baking time.
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