Bouchees with Apricots
Ingredients
Directions
Prepare round drops of rich cake batter.
Trim and place them on a wire rack to drain.
Top each bouchee with half of a preserved apricot.
Allow excess moisture from the syrup to be absorbed into the cake.
Gloss or glaze them with transparent noyeau icing.
Dry them 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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