Creme Brulee Bouchees

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Creme Brulee Bouchees

This is an elegant presentation of creme brulee in a pastry cup, perfect for a buffet or if you don't own a bunch of ramekins.

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Bouchees

• 1 box Puff Pastry Dough, thawed if frozen (or make your own)
  
• 1 ea Egg, beaten
  
• 1 T Water
  

Creme Brulee Filling (Pastry Cream Style)

• 24 ea Egg yolks, blended
  
• 2 lb Granulated sugar
  
• 2 oz Cornstarch
  
• 2 qt Heavy Cream
  
• 1 ea Vanilla Bean, split lengthwise and seeds scraped
  

Bouchees

1. Mix egg and water to make egg wash.

2. On a floured surface, roll out one sheet of puff pastry dough 1/8 inch thick.

3. On a floured surface, roll out one sheet of puff pastry dough 1/4 inch thick.

4. Cut the same number of circles from each piece of dough with a round 3-inch cutter.

5. With a round 2-inch cutter, cut out the centers of the thick circles.

6. Optionally, dock the thin circles.

7. Wash the thin circles with egg wash and place one of the thick rings on top of each. Wash the top of the rings carefully -- do not drip wash down the sides -- and let rest 30 minutes.

8. Place a sheet of greased parchment paper over the tops of the shells to prevent them from toppling over while baking.

9. Bake in preheated 400 oven until brown & crisp.

10. Cool completely. Check the shells to make sure there is a sufficient indentation in the center. If not, carefully cut out the center taking care not to pierce the bottom of the shell.

Creme Brulee Filling (Pastry Cream Style)

1. Scald cream with bean. Mix starch & sugar together in a mixing bowl.

2. Add yolks to sugar mixture and mix until smooth.

3. Temper yolk mixture with a bit of the hot cream.

4. Put back on stove & stir constantly until mixture starts to boil. Immediately, and working quickly, remove from heat and strain out bean.

5. Add sugar/starch mixture all at once and whisk constantly until thick and smooth.

6. Pour into hotel pans (or other shallow pans) and cover with plastic wrap, pressing plastic wrap directly onto surface (to prevent skin from forming). Cool completely.

7. Using a pastry bag (or a large plastic bag with one corner snipped off), fill cooled pastry shells. Fill the bouchees very full -- right up to the rim -- and then spread the filling to coat the top edges of the pastry. That protects it during the torching.

8. Caramelize as for Creme Brulee.

Keywords: Dessert, Intermediate, Plated Dessert

( RG1012 )