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It was a couple of weeks ago that I found the recipe for this Chocolate Bouchée on Youtube through a channel named “HidaMari Cooking“. Bouchée is a pastry shell that is usually filled with a creamy mixture. In French, “bouchée” in “une bouchée de” stands for “a mouthful of”. And so, it was used to name the pastries for their savoury and mouthwatering taste.

Because of lacking ingredients, the recipes and instructions that I wrote below would be slightly different from the original. Please refer to the video here for original instruction.


  1. Bouchée
    • 2 egg white
    • 50g sugar
    • 2 egg yolks
    • 40g cake flour
    • 30g almond flour
  2. Chocolate filling
    • 80g chocolate (merci cholate)
  3. Topping
    • Dark chocolate

Let’s bake!

Step 1: Whisk the egg white until it forms a soft peak. Gradually add 50g sugar while whisking at medium-high speed. (Please use a hand mixer to make the work easier!)

Step 2: Add the egg yolk and continue to whisk until the mixture blended well together.

Step 3: Shift in cake flour and almond flour. Fold them well together with a spatula.

Step 4: Transfer all the dough into a pipe. Pipe the Bouchée mixture little by little on a baking tray and shape them like this (4.5cm diameter):

Illustration cut from the original video by HidaMari

Step 5: Bake in (pre-heated) oven at 170*C/ 340*F for 8-12 minutes.

Step 6: To make the Chocolate filling, I melt 80g of assorted merci chocolate using hot water. When the Bouchée is ready, I paste the right amount on one side of the pastries. For the drizzling, I melt about 10g of dark chocolate and transfer them into a pipe. Next, I cut only a little at the tip of the pipe then drizzle the chocolate on the top half of the Bouchée.

Don’t forget to wait for the Bouchée to cool down before putting the 2 halves together!

Cooling down~~

Have fun baking!

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