Puff pastry bouchee 7 cm

Its light and airy puff pastry is the key ingrédient for recipes with vol-au-vents.

Its crispy texture lends itself just as well to the most creative recipes.

INSTRUCTIONS

- To cut out the hat choose a sharp knife, to be used vertically.

- Once the hat is removed, it's possible to enlarge the filling space by tamping the inside of the bouchee with the hilt of your knife.

- The puff pastry bouchee is often filled after raheating it in the oven. It can also be filled before reheating for some specific garnishes, that need to be au gratin by example.

- The puff pastry of the bouchees is neutral : it's easily adaptable to savoury and sweet applications.

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