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Bouchées et Fleurons
Appears in
Published 2010
- Bouchées: Cut an even number of small rounds.
- Cut rings using a smaller cutter from half of the rounds.
- Place the whole rounds on an ungreased baking sheet.
- Brush rounds with egg wash.
- Carefully place a ring on top of each round.
- Brush the edges with egg wash.
- Score inside of the rings using the tip of a small knife.
- Repeat with the remaining rounds and rings.
- Using metal ring molds of equal height, place one in each corner of the baking sheet and cover with a wire rack. This will ensure that the bouchées will be even.
- Fleurons: Start by cutting a half circle. Reserve the scraps for other uses.
- Continue to cut half circles.
- Try to make them of equal size. Arrange them on a clean baking sheet.
- Brush with egg wash.
- Score with a criss-cross pattern with the tip of a small knife. They are now ready for baking.
