bouchée

A bouchée is a small, hollow puff pastry shell, typically served as an appetizer or hors d'oeuvre. The name comes from the French word for "mouthful," reflecting its bite-sized nature. Bouchées are made from puff pastry, which is leavened by steam during baking, creating a light, airy texture with multiple flaky layers.

The preparation of bouchées involves cutting circles or squares from puff pastry dough, which are then placed on a baking sheet. Often, a second, slightly smaller circle is cut from the center of each piece to create a rim, though sometimes the entire piece is baked and then hollowed out. The pastry is baked until golden brown and puffed. Once cooled, the hollow interior can be filled with a variety of savory or sweet mixtures.

Savory fillings are most common and can include creamy chicken, mushroom, seafood, or vegetable preparations. These are typically bound with a sauce, such as a béchamel or velouté. Sweet versions might be filled with pastry cream, fruit, or chocolate. Bouchées are often served warm, but can also be served at room temperature, depending on the filling. They are a versatile pastry, adaptable to many culinary styles and occasions.