Bouchée

Bouchée

Type	Pastry
Course	Appetizer, Main course, Dessert
Place of origin	France
Main ingredients	Puff pastry, Filling
Cookbook: Bouchée   Media: Bouchée

A bouchée is a small, round pastry that is typically made from puff pastry and filled with a variety of ingredients. The term "bouchée" is derived from the French word for "mouthful," indicating its small, bite-sized nature. Bouchées are often served as appetizers, main courses, or even desserts, depending on the filling used.

Preparation

The preparation of a bouchée involves creating a small, hollow case from puff pastry. The pastry is cut into rounds and then baked until it puffs up and becomes golden brown. Once baked, the top is often cut off, and the inside is hollowed out to make room for the filling. The filling can vary widely and may include savory options such as mushroom duxelles, chicken à la king, or seafood mixtures, as well as sweet options like custard or fruit compote.

Variations

Bouchées can be customized with a wide range of fillings to suit different tastes and occasions. Some popular variations include:

• Bouchée à la Reine: A classic French dish featuring a bouchée filled with a creamy mixture of chicken, mushrooms, and sometimes sweetbreads.
• Seafood Bouchée: Filled with a mixture of seafood such as shrimp, crab, or scallops in a creamy sauce.
• Vegetarian Bouchée: Filled with a variety of vegetables, often in a creamy or cheesy sauce.
• Dessert Bouchée: Filled with sweet ingredients like custard, chocolate mousse, or fruit.

Serving

Bouchées are typically served as an elegant appetizer or as part of a main course. They can also be served as a dessert when filled with sweet ingredients. They are often presented on a platter and can be garnished with herbs, sauces, or other decorative elements to enhance their visual appeal.

Related Pages

• Puff pastry
• Appetizer
• Main course
• Dessert
• Pastry
• French cuisine

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