Bouchee cakes: exquisite French dessert

Step 1

Separate egg yolks from whites. Beat the whites with 3 tbsp sugar into a firm foam. In another bowl, beat yolks with 3 tbsp sugar until smooth and fluffy.

Step 2

Add 1/3 of the whites to the yolks, add flour, mix gently. Then fold in the remaining whites with upward motions until smooth.

Step 3

Transfer the batter to a piping bag and pipe out circles about 6 cm in diameter on parchment. Bake for 15 minutes at 200°C. Cool.

Step 4

To make the cream, beat 150g softened butter, gradually adding condensed milk until fluffy and glossy.

Step 5

Stick the sponge circles together in pairs using the cream.

Step 6

For glaze: dissolve 12 tbsp sugar in 10 tbsp water, simmer 10 min, cool slightly. Add cocoa, mix well, then combine with 20 g softened butter. Dip one side of each pastry and let it set.