Bouchée with Cream cheese filling

Today, our sweet is a classic French-style sweet.

When we say it's a French sweet, you may think it has to be complicated. But this one is easy to make at home.

The base of this Bouchée is a biscuit, it's the same as a lady finger biscuit but we shape it differently. You can use this recipe in other kinds of sweets (such as Tiramisu or Charlotte).

This biscuit is made by whipping the egg white with sugar to turn it into meringue before adding the egg yolk, it's quite easy to make. But you have to pay attention while folding the flour into the egg batter, do it lightly to keep the precious air bubbles in the batter. Pipe the batter as soon as you can, otherwise, the batter will lose its strength if it sits for too long.

The filling is made from whipping cream and cream cheese, the sweetness, richness, and tanginess of cream make this Bouchée so addictive!! 

Bouchée with Cream cheese filling

Make 7 pairs

Biscuit

30 g ................................ Cake flour

........................................ Pinch of salt

1 ..................................... Egg white

1 ..................................... Egg yolk

20 g ................................ Granulated sugar

Cream cheese cream

50 g ................................ Whipping cream

15 g ................................ Granulated sugar

25 g ................................ Cream cheese

Sift the cake flour and salt together and set aside.

Beat the egg white and add the granulated sugar gradually. 

Beat until firm peaks form.

Add the egg yolk.

Beat at the lowest speed for 30 seconds.

Add the sifted flour in 2 additions. 

Fold to combine.

Put the batter into a piping bag fitted with a 1 cm round nozzle.

Pipe into a size of 4.5-5cm in diameter. You will get 14 pieces.

Sift the icing over the Bouchée.

Bake in the 200℃ preheated oven for 13 minutes.

Let the Bouchée cool on a wire rack.

Beat the whipping cream and sugar together until soft peaks form.

Add the cream cheese in 3 additions.

Beat to combine

Pipe the cream cheese cream over 1 piece of Bouchée. 

Place another piece of the Bouchée on top and press lightly to stick them together.

Bouchée with Cream cheese filling