100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Bouchée Shells© Copyright 2009. All rights reserved and enforcedBouchée Shells are very small pastry or cake shells used to hold a filling. Bouchées SaléesBouchées Salées are very small, round puff-pastry shells, which Larousse defines as "small, individual vol-au-vent" shells. They can have a lid or no lid.They are served hot with a dollop of a savoury mixture in them. Sometimes the mixture is in a sauce. Bouchées were reputedly created for and made fashionable by Marie Leczinska, aka the Queen of France -- wife of Louis XV. There are many different kinds of bouchée dishes, but it's the combination that was named for her was that found in Bouchées à la Reine. Bouchées SucréesBouchées Sucrées are made from small, hollowed-out sponge cakes. They are filled with pastry cream or jam, then two of them are put together in a sandwich-like fashion, then iced.The pastry cream may be flavoured; the icing may be both flavoured and coloured.
See Also:Sponge Cakes, Vol-au-ventOther entries for: PastryHot Water Crust Pastry, Pasta Frolla, Pastry Crust, Pastry, Phyllo Pastry, Puff Pastry, Suet Crust Pastry, Vol-au-vent |
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