Original Boucher biscuit at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For confectionery purposes, Boucher biscuit is used to make small cakes. Additionally, small blanks are used as bases for planting cream on a cake. A flour product of this type has a special taste and aroma in comparison with a standard biscuit. There are differences in the recipe, the method of preparation.

What is the Boucher biscuit, what is its feature

Professional confectioners use a huge variety of obscure terms and concepts. One of these is the phrase "Boucher biscuit".

This flour product has the following features:

• Semi-finished biscuit has a thick consistency, which does not allow the dough to spread over the paper before baking.
• The special technology for making Boucher biscuit involves the use of more complex techniques.
• In the process of preparing the dough, the proteins and yolks are beaten separately, and then mixed. For thickening do not use foreign products, such as starch, gelatin, semolina.

Whatnecessary for making biscuit

Bouchet biscuit, like any other biscuit, should be prepared in accordance with the exact recipe. Each product should be taken exactly to the gram, otherwise the product will not rise, and the texture will remain viscous and too dense.

The Boucher biscuit recipe requires the following products:

• 11 eggs.
• 1 glass of sugar.
• 1 cup flour.
• A small pinch of citric acid.

It is impossible to determine exactly how many blanks will be obtained from the presented number of ingredients, since the number of cakes will directly depend on the size of each element.

The principle of making a special biscuit for experienced housewives

Before you cook a biscuit at home, you should carefully study the recipe and the principle of making dough. Please note that the recipe is slightly different from making a standard homemade biscuit for cakes.

1. First, carefully separate all the eggs into whites and yolks.
2. Yolks should be mixed with sugar. Grind the yolks with sugar until smooth.
3. After rubbing, beat the mass with a blender until the consistency becomes lighter and the volume doubles.
4. When whipping is over, turn on the oven immediately to preheat.
5. Next, the whites are whipped until there is an increase in volume by 6 times. It is worth starting to whip at the lowest speeds, gradually increasing the speed.
6. At the endIn preparation of proteins, it is worth pouring a pinch of citric acid into the mass to strengthen the texture of the foam.
7. Mix the yolks with ¼ of the beaten egg whites. The procedure must be carried out carefully and slowly.
8. Add flour to the semi-finished mixture, mix all the ingredients thoroughly until smooth.
9. Lastly, add the rest of the proteins and mix the ingredients by moving the silicone spatula from top to bottom.
10. Lay confectionery paper on a baking sheet, you need to lightly grease it with butter.
11. Using a piping bag, pipe the cakes onto the prepared surface. It is worth making all the elements of the same shape so that they are evenly baked.
12. Leave the cakes in the oven for baking for 10-15 minutes. In the process, you should constantly monitor baking, but do not open the oven.

Secrets of cooking a semi-finished product at home

Sometimes making a Boucher biscuit doesn't work at all the way professional confectioners do it. It is worth paying attention to some manufacturing secrets:

• ¾ parts of a portion of sugar are beaten with yolks, and the rest is added to proteins.
• Proteins must be pre-chilled.
• To make the yolks well saturated with oxygen, beat them for at least 5 minutes with a mixer at medium speed.
• If there is no confidence in the resulting consistency of proteins and yolks, then it is better to gradually introduce them into the flour.
• You need to mix the ingredientsgently but quickly - no more than 10 seconds.
• After the dough has been deposited, you must immediately place the sheet with the blanks in the oven for baking.

In order for the workpiece not to become stale ahead of time, you need to keep the already baked cakes in a room with a temperature of at least 20 degrees with moderate humidity.

It is important to carry out all the steps quickly and carefully so that oxygenated proteins and yolks do not lose extra air bubbles, then the biscuit will not settle.