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Biscuit bouche

Cooking recipes / Recipes for sweets / Biscuit

40 min (your 25 min)
40 min your 25 min

Bouchet biscuit is a small round-shaped cookie. Bushe is prepared from biscuit dough.

Eggs - 10 pcs., Sugar - 200 g, Flour - 200 g, Citric acid - at the tip of a knife

Preparation of dough for bouchet includes the following operations: whipping yolks with sugar sand, whipping proteins, mixing whipped yolks with flour, kneading dough, adding whipped proteins to the dough. Prepare products according to the recipe for bouchet biscuit.

How to make a bouche biscuit: Separate the yolks from the proteins. Mix the yolks with the sugar.

Beat the yolks with sugar until the volume is 2 times larger. Turn on the oven.

Beat the egg whites until volumized 5-6 times and until a stable foam (first slowly, then gradually increasing the rate of whipping). At the end, citric acid can be added to strengthen the structure of whipped proteins.

Add a fourth of the whipped proteins to the whipped yolks, mix slightly.

Add flour to the dough, mix slowly again.

Then carefully add the rest of the whipped proteins and slowly mix again with movements from the bottom up until homogeneous.

Make a baking sheet with baking paper. Bake the ready-made bush dough right away. You can put it in a pastry bag with a smooth tube attachment, deposit round or oval cakes on a baking sheet covered with baking paper.

Place in an oven heated to 180-190 ° C and bake the biscuit in a bouche for about 10-15 minutes.

If you have a small oven, take half or a quarter of the norm for bouchet products - the technology for making biscuit dough requires baking it immediately after mixing!