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Bouchees with Apricots

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bouchees with Apricots

Ingredients

Directions

  1. Prepare round drops of rich cake batter.

  2. Once baked, trim the drops and place them on a wire rack to cool.

  3. Top each bouchee with half of a preserved apricot.

  4. Allow excess syrup moisture to be absorbed into the cake.

  5. Gloss or glaze the bouchees with transparent noyau icing.

  6. Dry the finished bouchees for a few minutes in a screen.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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