Other Electric Products Recipes

Sweet and Fluffy Bouchée

Sweet and fluffy, these small bites make the perfect companion for teatime. What shape would you make these in?


Ingredients (makes 6 Bouchée):

  • 2 eggs
  • 3 Tbsp. sugar
  • 1/3 cup cake flour
  • 5 Tbsp. almond flour
  • Powdered sugar as needed

Vanilla Cream:

  • 1/4 cup heavy cream
  • 2 tsp. sugar
  • 1/2 tsp. vanilla extract

Raspberry Cream Cheese Filling:

  • 2 Tbsp. raspberry jam
  • 2 oz. cream cheese, room temperature
  • 3 Tbsp. heavy cream

You will need a pastry bag with a round tip (1/3” - 1/2” opening)

*This recipe was developed for the Micom Toaster Oven (ET-ZLC30).  Adjustments may be necessary when using other models.

1

Line the Baking Tray with aluminum foil and grease with vegetable oil (not in the ingredients). 

2

Place the rack of the Micom Toaster Oven (ET-ZLC30) on the upper rail. Turn the Dial to select BAKE. Set the temperature and time to 375°F for 10 minutes, and press the OK button to begin preheating.

3

Separate the eggs into yolks and whites.

4

Place egg whites in a bowl and whisk. When egg whites start to foam, add sugar to the bowl and continue whisking to make a stiff meringue.

5

Add egg yolks to the meringue and mix.

6

Sift cake flour and almond flour into the bowl and mix. Transfer to a pastry bag with a round tip.

7

Piping the batter onto the prepared Baking Tray, make 12 round disks about 2 inches in diameter. Dust powdered sugar over each disk with a tea strainer.

8

When preheating completes, place the Baking Tray in the oven and press the OK button to start cooking. Be careful of the heated rack.

9

When finished, remove the Baking Tray. Allow to rest for about 15 minutes or until completely cooled.

10

Make the vanilla cream. Place heavy cream in a bowl and mix well. Add sugar and vanilla extract to the bowl and whisk to make whipped cream. Transfer to a pastry bag with a round tip.

11

Make the raspberry cream cheese filling. Place raspberry jam and cream cheese in a bowl and mix well. Place heavy cream in a separate bowl and whisk to make whipped cream. Fold whipped cream into the jam and cream cheese mixture. Transfer to a pastry bag with a round tip.

12

Pipe cream onto one flat side of cookie and sandwich with flat side of another cookie (should resemble a macaron). Makes three of each flavor for a total of 6 bouchées.

13

Serve immediately or wrap and set in a refrigerator for one day to allow cream to moisten texture. Enjoy!

14

Fun Shaping Idea:
Pipe the batter into a heart shape! Dip a heart-shaped cookie cutter in flour and stamp the outline onto the prepared Baking Tray from step 1 as a guide. Trace the outline first, then fill the inside.

PRINT: