Bouchées

Bouchées are small, bite-sized savory pastries, typically originating from French cuisine. The name itself, "bouchée," translates to "mouthful" in French, reflecting their petite size. Traditionally, bouchées are made with puff pastry and are often filled with a variety of ingredients, such as ragouts, seafood, creamed vegetables, or mushrooms. They can be served as appetizers, hors d'oeuvres, or as part of a larger meal.

The preparation of bouchées involves creating small, hollow cases from puff pastry. These cases are baked until golden and puffed, and then the tops are often removed to allow for filling. The filling is typically cooked separately and then spooned into the pastry shells just before serving to maintain the crispness of the pastry. Sometimes, the pastry tops are placed back on for presentation.

While classic bouchées feature rich, often creamy fillings, variations exist. Some modern interpretations may include lighter ingredients or international flavor profiles. Regardless of the specific filling, the defining characteristic of a bouchée remains its small, elegant presentation and the delicate texture of the puff pastry. They are a popular choice for catering and special occasions due to their appealing appearance and convenient size.