Original biscuit "Boucher" at home

Today I’m sharing a recipe for a wonderful “Boucher” cake with two light, airy sponge cakes and delicate buttercream. Knowing the specifics of preparation, the delicacy is quite easy to make at home. “Bouche” is another greeting from the Soviet past, as is “Kartoshka” with condensed milk, . Then we had no idea that we were treating ourselves to an exquisite French dessert, the recipe of which was adapted to the realities of the USSR. To be honest, we didn’t even know the name. But we enjoyed feasting on and baking a homemade version, somewhat different from the cakes prepared according to GOST.

According to history, in France the word bouchée has a broad meaning, meaning any one-bite snack - tartlets, baskets with cream or savory filling, sponge cake with filling. They say that during the French Revolution, when expensive fuel made it unprofitable to light huge stoves, cooks prepared tiny snacks and cakes. Hence the name Boucher, which means “mouth full.” The peculiarity of our cake is in the lush sponge cake layers, combined with cream or fruit filling and chocolate glaze, which in Soviet times was the hallmark of the dessert.

Cake "Boucher" - a classic recipe

Keep the homemade brownie recipe classic. By following the step-by-step recipe, you will easily cope with the task and delight your loved ones with a magnificent dessert. At the same time, I want to introduce you to the classic Italian cakes - the delicate “Soffioni” , come in, it will be delicious.

Use for dough:

Flour – 120 gr.
Egg yolks – 4 pcs.
Proteins – 4 pcs.
Granulated sugar – 85 gr.
Baking powder - a small spoon.
Vanilla sugar – 10 gr.

For cream:

Cream 30% or more – 250 ml.
Powdered sugar - 2 large spoons.
Vanilla sugar – 10 gr.

For the glaze:

Dark chocolate – 90 gr.
Cream – 70 ml. (it is acceptable to replace 40 grams of butter).

For decoration:

White chocolate.
Sprinkles, confectionery.

Step by step recipe:

Separate the eggs into whites and yolks. Add a couple of large spoons of granulated sugar to the bowl with the whites.

Beat into a fluffy, stable foam. The result is a dense mass that holds its shape well.

The peculiarity of preparing Boucher is that the whites must be beaten very thoroughly. The taste of the cake as a whole depends on this.

Pour the remaining sugar and vanillin into a bowl with the yolks.

Use the mixer again until the mixture turns white.

Carefully fold the white foam into the yolk mixture. Add a little at a time, carefully mixing the contents. The result will be a light, fluffy mass.

Add baking powder to the flour and stir. Add in two additions to the egg mixture. Mix each portion thoroughly, breaking up any lumps.

The dough will come out quite liquid, but dense; it should not flow easily, as in the photo.

Place parchment paper on a baking sheet. Using a piping bag, pipe out cookie dough pieces with a diameter of 6.5 cm.

Bake the pieces at 180 o C, cooking time 15-20 minutes, depending on the capabilities of your oven.

At the same time, make the glaze. Break the dark chocolate bar into pieces and place in a saucepan. Add heavy cream (or softened butter). Place the burner and turn the heat to low. Stirring continuously, wait until the chocolate melts and mixes with the cream into a single mass.

Dip the top half of the baked biscuits into the melted chocolate.

To make the cream, pre-cool the cream. Start beating with a mixer. In the process, add a bag of vanilla sugar and powdered sugar. Whip thick buttercream.

Place in a piping bag. Turn over remaining brownie pieces, without chocolate. Apply any pattern from the bottom side (not convex).

Combine the halves into a cake, making chocolate biscuits on top, in this case the cream will be inside.

Melt the white chocolate. Draw stripes on top.

Decorate with sprinkles as in the photo.

Cooking sequence

Preparation

Be sure to sift the flour using a sieve.
Remove chicken eggs from the refrigerator an hour before the start of the process.
On the contrary, we keep the cream in the cold until it is needed.

Dough

Separate the whites from the yolks, add the latter 30 grams of granulated sugar.
Set the mixer to the highest speed and beat the yolks for about 3 minutes.
Check to see if the sugar has dissolved - if not, beat again and set aside.
In a separate clean and dry bowl, add the remaining sugar to the whites.
Start beating with a mixer at the lowest speed and gradually increase to maximum.
We stop whipping only when we have a strong, airy foam /

Important! If you can’t beat the whites well, then, unfortunately, you won’t get real cakes either - the mixture won’t hold its shape and you’ll have to eat simple sweet cakes. To avoid this, beat the whites longer, up to 10 minutes.

Test assembly

Coat a baking sheet with creamy margarine and place parchment on top.
Pour the delicate protein mixture onto the beaten yolks.
Using confident movements with a spatula, combine the ingredients together in several steps.
Only after this do we begin to add the sifted flour in small portions.
Stir it in with the same spatula, strictly clockwise.
Then fill a pastry bag with the resulting mixture and place large drops of dough onto the parchment.

Properly mixed biscuit dough for cakes should have a very delicate consistency , keep its original shape on the baking sheet and in no case leak. To prevent the dough from settling, try not to disturb it again or stir it in vain.

Bakery

We set the oven to warm up to 190 degrees.
Place the baking sheet on the middle rack of the oven.
Close the lid and do not open it until 15 minutes have passed.
Then we take a closer look at the cakes - they should increase in size and take on a ruddy appearance.
If this is the case, remove the baking sheet from the oven and set the pieces to cool.
We assemble one cake from two pieces (we choose the most beautiful and well-made ones as the top ones).
Transfer the cakes to a plate and leave for an hour or two, covered with a towel.

Important! There is no need to check such products for readiness in the standard way - under the slightest pressure the cake will split into several parts. Just look at the color of the cake more closely so that it bakes well without burning.

Filling

Add half the powdered sugar to the cream and beat for about a minute.
Then stop the mixer, add the remaining powder and mix with a whisk.

Did you know? Be careful not to whip the cream too long - you'll end up with great butter instead of a filling. So I advise you to either beat it by hand or don’t leave the mixer a single step.

Glaze

Place the fondant in a bowl and cover with cocoa powder.
Mix with a whisk and place in a water bath or microwave for 30 seconds.
Stir the properly heated mixture again.
After this, dip a spoon into the mixture and immediately pull it out: the glaze should pour heavily from the spoon.

Important! I have a few tips for preparing the glaze: if it turns out too pale and does not give a bright chocolate color, then your cocoa is of poor quality and you need to add more. In addition, if the glaze is too thick, you can dilute it with a tablespoon of boiling water and stir immediately.

Assembling the cakes

Set aside the lower parts of the cakes for now; begin dipping the upper parts into the glaze using a fork.
After dipping the workpiece, place it on parchment paper spread on the table to dry.
We do all this with all the top slices, trying not to hesitate so that the glaze does not harden in the bowl.
Once the glaze has been successfully applied, pour the filling into a piping bag.
Lay the bottoms out on a paper towel and spread the filling on each one.
Distribute it evenly using the same pastry bag.
Then we cover the filling with the top parts of the cakes (the glaze should already have hardened on them).
Press down a little, remove excess filling and let the cakes stand in the refrigerator for a couple of hours.

That's all, your wonderful Boucher cakes are ready to be eaten as a very pleasant and tasty dessert for tea or coffee. Additional decoration for them can be made from white chocolate melted in a water bath - just apply beautiful stripes or other shapes to the icing using a pastry syringe and let them harden.

Cake “Boucher” - recipe according to GOST USSR

If you want to remember your childhood, bake sponge cakes according to GOST adopted in the USSR. Treat yourself to a delicious dessert, while at the same time remembering your golden Soviet childhood. Traditional apricot confiture can be replaced with any fruit jam or thick jam.

You will need:

Flour – 375 gr.
Proteins – 530 gr.
Yolks – 350 gr.
Sugar – 350 gr.

Filling, decoration:

Apricot confiture.
Cream – 70 ml.
Dark chocolate – 120 gr.
White chocolate – 30 gr.

How to bake:

Knead the biscuit dough from flour, sugar, yolks and whites. The technology is described in detail in the first recipe; I will not repeat it.
Transfer the dough into a pastry bag and pipe circles 6-7 cm in diameter onto parchment paper.
Bake in an oven preheated to 200 o C. Baking time – 20-25 minutes.
Place the confiture in a saucepan and warm slightly while stirring constantly. Set aside half of the baked biscuits. Coat the top with a cap of confiture.
Cover with the remaining pieces on top, forming a cake with filling inside.
Pour cream into a saucepan and heat slightly. Break or grate dark chocolate and add to cream. Melt and dip the top of the Boucher cakes into the chocolate glaze.
Separately melt the white chocolate, then draw a mesh pattern over the black icing.

Video recipe for making Boucher cakes

Wonderful “Bouche” cake - watch a detailed video of baking according to GOST.
At the very end, I would like to remind you of a few more excellent cakes that you may have already forgotten. Try baking delicious Eclairs - the same melt-in-your-mouth product that we were ready to give everything for as children! Also, get your hands on the classic Potato Cake and the very unusual Chocolate Sausages. Try it and you will succeed! Good luck to you in everything! I would just like to ask you to leave a couple of comments about the recipe, and also share your ideas about the Boucher cookies. Bon appetit!

Other baking recipes

Real macarons Potato cake Eclairs Tula gingerbread Gingerbread Happy reading!

Reader reviews

Nobody has written anything yet. Be the first!

Biscuit fruit cake "Bouche"

A simple recipe for sponge cake dessert with a fruit layer. Take jam, sweet thick jam. Please note that due to the sweet filling, the recipe contains little sugar.

Necessary:

Flour – 120 gr.
Eggs – 5 pcs.
Sugar – 50 gr.
Jam (any kind).
Butter – 20 gr.
Dark chocolate – 60 gr.

Cooking technology:

Knead a simple biscuit dough by combining flour, eggs, granulated sugar.
Using a pastry bag, pipe onto a baking sheet, lined with baking paper.
Bake the pieces at 200 o C for 15-20 minutes.
Coat the halves with jam and combine into a Boucher cake.
Dissolve the butter and add grated chocolate. Stir until the chocolate chips dissolve.
Dip the Boucher into the glaze and place on a plate. Wait until it hardens.

Ingredients for “Boucher biscuit and Boucher cake”:

Egg yolk (8 pieces) - 171 g
Sugar (in dough - 171 g, in cream - 230 g, in syrup - 120 g) - 521 g
Wheat flour / Flour (sifted) - 197 g
Egg white (8 pieces) - 256 g
Vanilla essence - 0.2 g
Citric acid - 0.1 g
Water (in cream - 75 g, in syrup - 70 g) - 145 g
Condensed milk (in cream) - 80 g
Butter (in cream) - 350 g
Milk chocolate / Chocolate (in glaze) - 100 g
Vegetable oil (for glaze) - 1 tbsp. l.
Liqueur (in syrup) - 1 tsp.

Cooking time: 90 minutes

Number of servings: 15

Cake "Boucher" with condensed milk and cognac

I offer an exquisite dessert recipe for the holiday. Please note that for children's Boucher, it is better to exclude cognac, maybe add a drop.

Required:

Flour – 100 gr.
Eggs – 5 pcs.
Sugar – 200 gr.
Powdered sugar – 150 gr.
Condensed milk - 3 large spoons.
Cognac - a small spoon.
Butter – 250 gr.
Milk – 4 large spoons.
Cocoa – 2 large spoons.
Butter – 50 gr.

Cooking technology:

Make the dough by mixing flour with sugar and separately beaten egg yolks and whites (the technology is described in detail in the first step-by-step recipe).
Place circles with a diameter of 6-7 cm on lined parchment. Bake for about 15-20 minutes at 200 o C.
Grind 250 gr. softened butter with powdered sugar. Add condensed milk, pour in cognac. Beat thoroughly with a mixer - the cream is ready.
Make fondant for decoration by combining milk, cocoa, 50 g. Sahara. Place on the stove. Heat over low heat until the ingredients have dissolved and come together.
Turn off the burner, add 50 g. oils Beat the mixture until smooth.
Cover half of the biscuit pieces with fondant. Apply cream to the rest.
Form a Boucher cake by joining the halves together.