Bouchée Shells
© Copyright 2010. Do not copy. All rights reserved and enforced.Bouchée Shells are very small pastry or cake shells used to hold a filling.
Bouchées Salées
Bouchées 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 Sucrées
Bouchées 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.
"Bouchée" means "mouthful."
Recipe Search
Other entries for: Pastry
Choux Pastry, Hot Water Crust Pastry, Pasta Frolla, Pastry Crust, Pastry, Phyllo Pastry, Profiteroles, Puff Pastry, Suet Crust Pastry, Vol-au-vent
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