Bouchee cakes: exquisite French dessert
Delicate shortcrust pastry cups filled with light custard cream - classic Bouchee cakes that will elevate any tea party. Perfect balance of crispy pastry and tender cream.
| Eggs | 7 pc. |
| Flour | 1 cup |
| Sugar | 18 tbsp |
| vanilla sugar | 1 pack |
| butter | 170 g |
| condensed milk | 8 tbsp |
| cocoa powder | 2 tbsp |
Шаг 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.
Шаг 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.
Шаг 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.
Шаг 4
To make the cream, beat 150g softened butter, gradually adding condensed milk until fluffy and glossy.
Шаг 5
Stick the sponge circles together in pairs using the cream.
Шаг 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.
