Original boucher biscuit at home

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

What is a "Bush" biscuit, what is its feature

Professional confectioners use a huge variety of obscure terms and concepts. One such phrase is “Boucher biscuit”.

This flour product has the following features:

• Semi-finished biscuit has a thick consistency, which does not allow the dough to spread on paper before baking.
• The special “Boucher” biscuit preparation technology involves the use of more sophisticated techniques.
• In the process of preparing the dough, whites and yolks are whipped separately, and then mixed. Foreign products, such as starch, gelatin, semolina, are not used for thickening.

What is necessary for making a biscuit

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

The boucher biscuit recipe suggests the following products:

• 11 eggs.
• 1 cup 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 preparing a special biscuit for experienced housewives

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

1. First, carefully divide all the eggs into proteins and yolks.
2. Yolks need to be mixed with sugar. Grind the yolks with sugar until smooth.
3. After grinding, the mass should be whipped with a blender until the consistency becomes lighter and the volume doubles.
4. When the whipping is over, you must immediately turn on the oven to heat.
5. Then whisk the whites until a 6-fold increase in volume occurs. It is worth starting to beat at the smallest speeds, gradually increasing speed.
6. At the end of the protein preparation, a pinch of citric acid should be poured into the mass to strengthen the texture of the foam.
7. Mix the yolks with ¼ of the whipped protein. The procedure must be carried out carefully and leisurely.
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 components by moving the silicone spatula from top to bottom.
10. Lay the confectionery paper on a baking sheet, you need to lightly grease it with butter.
11. Using a pastry bag, place the cakes on the prepared surface. It is worth making all the elements of the same shape so that they bake evenly.
12. In the oven, leave cakes for baking for 10-15 minutes. In the process, you should constantly monitor the baking, but do not open the oven.

Secrets of cooking a semi-finished product at home

Sometimes it’s completely impossible to cook the Boucher’s biscuit in the way that professional confectioners have. It is worth paying attention to some manufacturing secrets:

• ¾ portion of a serving of sugar beat with yolks, and the rest is added to the proteins.
• Proteins must be pre-chilled.
• So that the yolks are well saturated with oxygen, it is worth whipping them with a mixer for at least 5 minutes 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.
• Mix the ingredients gently, but quickly - no more than 10 seconds.
• After the dough has settled, you must immediately place the sheet with the blanks in the oven for baking.

So that the workpiece does not harden prematurely, it is necessary to withstand 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 accurately so that the oxygenated proteins and yolks do not lose excess air bubbles, then the biscuit does not settle.