A bouchée is a hollow pastry shell made of puff pastry. This can be made in a number of different ways. Baking the puff pastry, cutting it in half and filling with either sweet or savory filling. Or assembled as we discuss below. These can be small in size for appetizers, or larger as a main course. In the following recipe 2 pieces of puff pastry are used. One bottom piece then a second rim placing the filling inside the rim. This is fairly clear in the picture below. A Bouchée à la Reine is a traditionally filled French dish that is chicken mushrooms, truffles and bechamel sauce.
Crab Rangoon Puffs
Ingredients
- 4 ounces Crab lump
- 3 ounces Cream cheese
- 1 scallion finely chopped
- 2 tbsp Parmesan reggiano cheese finely grated
- ¼ tsp Ginger powder
- ¾ tsp soy sauce
- ½ tsp sea salt
- ¼ tsp white pepper ground
- chives sliced
- Puff pastry (Pepperidge Farm puff pastry frozen pastry dough)
- Sour Cream
- Parsley
Instructions
- Heat the oven to 350 degrees F.
- In a bowl add the crab, cream cheese, scallions, parmesan cheesem, ginger, soy sauce, falt, pepper and mix well. Set aside
- Take the puff pastry and roll it to about 1/4 inch thick.
- Using a fluted cookie cutter, cut out one large piece of puff pastry. Using a smaller cutter, cut out the center making a rim. Wet the large piece and place the pastry rim on a second large puff pastry piece making a bouchee.
- Put the crab mixture into the center of the bouchée .
- Place the bouchée on a parchment covered cookie sheet.
- Bake at 350 degrees F until golden brown.
- Once baked, place a dollop of sour cream on top of each bouchée. Add a few parsley leaves. You can also sprinkle with paprika, then place the parsley.
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