Bouchee and Fruit Strips

This is a play on what we normally picture when the word fruit tart is said. This is essentially the same thing: a pastry dough base, a cream filling, fruit garnish, glaze on top. But in both of these make ups the base is puff pastry which gives this dessert a really interesting height and texture to the one or two bite dessert.


Formula: yields approximately 16-20 bouchee
1# puff pastry dough, approximately (you need a 8" x roughly 8" rectangle)
1# pastry cream
8 oz. whipped cream
Assorted fruit (and nuts)
Shavings: nut flour/coconut shreds/chocolate shavings, etc.
Apricot glaze


Bouchee
MOP:

• Take rested puff pastry out from the refrigerator, cut an 8" strip from the dough. Sheet out the dough slightly.
• Cut the dough in half to get two equal pieces.
• Dock one half of the dough and set aside.
• Use your 2" cutter to score circles across the sheet. Place the circles close together with minimal waste between each scored circle.
• Use a 1/2" cutter to cut out a smaller circle in the center of each scored circle.
• Egg wash the docked sheet. 
• Gently lift the other sheet up and place it on top of the docked sheet.
• Cut out the 2" circles. This will help to seal the two layers together. 
• When the pieces are cut out then use the back of a pairing knife to flute (binds) the outside of the circle. This step not only textures the puff a little bit but it helps to hide any imperfections you might have gotten with the cutter. It also helps seal together both layers just a little bit more.
• Egg wash the tops and place a clean sheet of parchment on top. Press down slightly so that the layer sticks. The parchment on top helps create an even vertical rise during baking.
• Refrigerate to allow the gluten to relax before baking. This step is a luxury that helps the product but is not necessary, so there is no given time. Even 5 minutes would help the dough.
• Bake at 375°F (375°-400°) until caramelized on the bottom.
• Cool before filling.

Fruit Strips

MOP:

• Cut off a 3" strip from the puff dough.
• From this 3" strip cut one 2" strip and divide the rest in half (should get approximately two 1" strips).
• Dock the 2" strip, egg wash.
• Place each 1" strip on either side of the 2" strip. Creating a rail appearance.
• Egg wash the top of the pastry. Place a parchment sheet on top and gently press down.
• Refrigerate before baking.
• Bake at 375°F until caramelized on the bottom.
• Cool before filling.

Finishing: this is just one general method for filling both the bouchee and fruit strips.

• Press down the center of the puffs slightly. Cut the fruit strip down into small rectangles roughly 1 1/2" x 2"
• Dip the hallowed top side in apricot glaze, and immediately dip in desired shavings.
• Set the pastry down so that the hallow is facing up. Fill this hallowed hole almost to the top with creme diplomat (1 pt pastry cream to 1 pt whipped cream)
• Arrange Fruit on top of the creme, hiding it mostly.
• Glaze fresh fruit.