Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Bouchees

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
These little cases are so-called because of their size - bouchée means mouthful.
Bake on dampened baking sheets at 220°C, 20-25 minutes. To ensure straight rising, put a metal cutter at all four corners of the sheet and place another sheet on top. As bouchées rise, the top sheet prevents them toppling over.
  1. Roll out two 3-mm thick sheets of dough. Lay one on top of the other; brush with egg wash.

  2. Chill or freeze pastry, then cut through both layers of dough with a 7.5-cm fluted pastry cutter.

  3. Cut out the centres in the top layer of dough with an oiled 3.5-cm plain cutter.