Wednesday

restaurant week- wednesday


thomas keller is a genius and bouchon bakery is one of those places we can't get enough of. if you're a regular reader, you know we have eaten at bouchon and bouchon bakery in las vegas and napa valley many many times - sometimes more than once in a singele day! rumor has it a bakery is coming to los angeles and we are anxiously awaiting it's arrival. it's hard to pick just one favorite item from a place like this so we decided on the bakery's signature chocolate bite. these small brownie cakes are baked in a mold to resemble the shape of a cork, "bouchon" in french. you can purchase the mold at williams-sonoma and they even sell a mix but why not make the recipe from scratch which is written in the bouchon cookbook. it's a beautiful book filled with inspiring photos and wonderful recipes for traditional french bistro fare. enjoy!

Chocolate Bouchons
(from Bouchon by Thomas Keller)

3/4 cup all-purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
3 large eggs
1 1/2 cups plus 3 tbs sugar
1/2 tsp vanilla extract
24 tbs unsalted butter, melted and slightly warm
6 oz semisweet chocolate, such as Valrhona 55%, chopped
confectioners' sugar for dusting
preheat oven to 350 degrees F. sift flour, cocoa powder and salt into a bowl. in the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed for 3-5 minutes or until thick and pale. mix in the vanilla. on low speed, add 1/3 dry ingredients, then 1/3 butter and continue alternating with the remaining flour and butter. add the chocolate and mix to combine.
put the mold on a baking sheet. fill each mold about 2/3 full. bake 25 minutes or until the tops look set like a brownie and a cake tester comes out clean. transfer to a cooling rack. after a few minutes, invert and let the bouchons cool upside down in the molds, then lift the mold off. dust with confectioners' sugar and serve with ice cream is desired.

6 comments:

Cate said...

these look beautiful! i am a big fan of bouchon. their macaroons are worth waiting on the line at columbus circle every time. thank you for posting it!
cate
http://icooklikeagirl.blogspot.com

Indie.Tea said...

Those are beautiful...and they look delicious!

Jen said...

I just got the Bouchon mix and molds as a gift and am excited to try them out. I'm still new to baking so hopefully the shortcut way will be the trick for me.

Kristen C. said...

hello! do you know how many bouchons this recipe yields?

the purcells said...

the recipe in the cookbook uses a larger mold and yields 12 servings but when i made them, using the mold from williams-sonoma it made about 30 bouchons. the dough holds nicely in the fridge for a few days if you don't want to bake them all at once.

The ScootaBaker said...

what would life be without a regular dose of chocolate? the recipe seems straight forward, so i think i'll bookmark it and make it as soon as i finish eating the last chocolate cake i made. i don't even eat real food, just chocolate stuff.