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Bouchée is known only in Japan. It's biscuit a la cuiller dough. I adjusted the Bouchée dough, which would otherwise become liquid, to a recipe that does not fail. Combined with light and refreshing cheese cream, it is easy to eat. Music : (Epidemic Sound) get 30 day free trial using the link below https://www.epidemicsound.com/referral/3y05zk/ #1 Christine - David Celeste #2 Pine - Arden Forest #3 Amamiku - Rina Rinoa #4 Cessura - Ever So Blue 0:00 How to make the batter 2:11 How to whisk the meringue for batter 3:11 How to combine the batter 4:48 How to squeeze the batter 6:34 How to bake the batter 7:05 How to make the cheese cream 8:43 How to sand 9:28 Tips, tricks and notes 10:28 Recipe Ingredients ●Φ5cm 12pcs(24pcs)● [Dough] Bread flour 35g Baking powder 0.6g Whole egg 50g Sugar 　 　　 10g Egg yolk 　 40g Powdered almond 30g Egg white 75g Sugar 50g Powdered sugar as needed [チCheese cream] Cream cheese 80g Sugar 　 9g Heavy cream35% 80g Sugar 　 9g Lemon juice 3g ----- The above link URL uses the Epidemic Sound Referral Program. pierre à pierre　president ,Chef pâtissier Masayoshi Ishikawa https://pierreapierre.com/ Instagram https://instagram.com/ishikawa_masayoshi_patissier/ facebook https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa channel https://youtube.com/c/IshMas/ I have playlists of videos BODYJAM™ (37-) I will continuously edit the video playlist BODYJAM™LesMills