Bicroq Bouchée

Background on Bicroq Bouchée

Bicroq Bouchée is a modern twist on the traditional pastry dish, drawing inspiration from both French and Middle Eastern cuisines. Its unique name stems from the fusion of brioche and croissant techniques, resulting in a flaky yet tender pastry that encapsulates a flavorful filling. The dish's origins can be traced back to the rich gastronomic traditions of France, where box-shaped pastries have been a staple, combined with the fragrant and spice-laden dishes typical of Middle Eastern cookery.

Historical Context

Bouchée, which means 'mouthful' in French, originated as small appetizers or desserts served in fine dining settings. Over time, these delightful morsels have evolved into more substantial creations, much like the Bicroq Bouchée, which transforms a simple snack into a hearty and satisfying meal. This dish embraces the innovation of contemporary chefs while honoring its roots in classic culinary traditions.

Ingredients

• Brioche Dough - 500g
• Butter - 250g, unsalted
• Spinach - 200g, fresh
• Feta Cheese - 150g, crumbled
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive Oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste
• Egg - 1 for egg wash
• Sesame Seeds - for garnish

Preparation

Preparing the Brioche Dough

The foundation of the Bicroq Bouchée is its buttery brioche dough. If making it from scratch, ensure your dough has rested adequately, developing its rich flavor and airy texture. Roll the dough into a sheet approximately 1/4 inch thick.

Creating the Filling

Begin by sautéing the onion in olive oil over medium heat until translucent, approximately 5 minutes. Add the garlic and continue to cook for another 2 minutes. Add the spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and allow the mixture to cool before mixing in the feta cheese.

Assembling the Bicroq Bouchée

Cut the prepared brioche dough into rectangular pieces, each approximately 4x6 inches. Place a generous spoonful of the spinach and feta cheese mixture in the center of each rectangle. Fold the dough edges over the filling, creating a sealed pocket by pinching the seams together.

Cooking Process

Preheat your oven to 375°F (190°C). Arrange the filled pastries on a baking sheet lined with parchment paper. Brush each pastry with a light wash of beaten egg to give a golden finish during baking, and sprinkle with sesame seeds.

Bake the pastries in the center of the preheated oven for 20-25 minutes or until they are puffed up and golden brown. Monitor the cooking timer to ensure they do not overbake.

Enjoying Your Bicroq Bouchée

Allow the Bicroq Bouchées to cool slightly on a wire rack before serving. These pastries are best enjoyed warm, when the crust is at its flakiest and the filling is fragrant and savory. Pair with a light salad or a bowl of soup for a complete meal. These delightful pastries also make for an elegant addition to any brunch spread or afternoon tea service.