Croûtes de Bouchées (Bouchée Cases)

Ingredients

• Feuilletage of 6 turns

Instructions

1. Roll out the well-rested puff pastry of 6 turns to a thickness of 8 millimetres.
2. Cut out with a fluted cutter 7 centimetres in diameter.
3. Lift the rounds onto a moistened baking sheet, turning them over as you lay them down.
4. Gild the tops.
5. Mark the position of the lid with a plain round cutter 3 centimetres and a half in diameter, and score the marked area.
6. Bake in a hot oven.
7. On taking the bouchées from the oven, lift off the lids and remove the crumb from inside.