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Thomas Keller’s Chocolate Bouchons (French brownie cakes)

2018-09-21
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Friday September 21, 2018
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller 




About this recipe

In a previous recipe, I told you about my niece Clara who lives in France, eastern side called ‘Jura’

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And although I go to visit her as much as I can, I unfortunately don’t get to see her often since I moved to Southern California.

I am hoping that in a few years she comes visit her uncle in California…
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And recently, my sister sent me a photo of Clara.

I was totally shocked to realize that my little Clara has turned into a teen in just 2 years.

That’s what happens when you don’t see kids growing up day to day
And so, feeling a bit down, I started looking at the photos back then when I visited Clara 2 years ago…
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Sometimes, you want kids to stop growing up…

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… And I remembered that 2 years ago, Clara and I spent a whole evening baking together, and that was absolutely greaaaat fun. I stumbled on these photos when I taught Clara to bake those French brownies

And so, Clara is going to show you today how to bake Chocolate “Bouchons“, French soft intense and wonderful brownie-like cakes, a recipe of Californian star Thomas Keller.

“Bouchon” means cork in French. It also means a small traditional French restaurant in Lyon, the French capital of gastronomy, and that’s why Keller called his restaurants “Bouchon”

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Source of the recipe

A recipe by my Californian star, Thomas Keller.

To purchase online, see HERE

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The recipe is on page 102

Modifications to the original recipe

  • I use less

    Sugar

    : ½ Cup or 110 g instead of 162 grams
  • I use less

    Chocolate Chips

    : ½ Cup or 80 g instead of 112 grams

Ingredients

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For 20 bouchons, 2" (or 5 cm) in size

 
⅔ Cup Butter (141 grams)

⅓ Cup Flour (50 grams)

½ Cup Cocoa Powder (50 grams)

½ teaspoon Salt (0.4 gram)

3 Tablespoons Eggs (75 grams)

½ Cup Sugar (110 grams)

1 teaspoon of Vanilla Extract

½ Cup Chocolate Chips (80 grams)

For 27 bouchons, 2" (or 5 cm) in size

 
¾ Cup Butter (188 grams)

½ Cup Flour (66.6 grams)

½ Cup Cocoa Powder (66.6 grams)

½ teaspoon Salt (0.5 gram)

¼ Cup Eggs (100 grams)

⅔ Cup Sugar (146.6 grams)

1.3 teaspoons of Vanilla Extract

½ Cup Chocolate Chips (106.6 grams)

For 10 bouchons, 2" (or 5 cm) in size

 
⅓ Cup Butter (70.5 grams)

3 Tablespoons Flour (25 grams)

3 Tablespoons Cocoa Powder (25 grams)

½ teaspoon Salt (0.2 gram)

2 Tablespoons Eggs (37.5 grams)

4 Tablespoons Sugar (55 grams)

½ teaspoon of Vanilla Extract

4 Tablespoons Chocolate Chips (40 grams)

Steps

1. Mix together the

Eggs

(3 Tablespoons or 75 g), the

Sugar

(½ Cup or 110 g) and the

Vanilla Extract

(1 teaspoon)
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2. Melt the

Butter

(⅔ Cup or 141 g), add in and gently mix in order to obtain a smooth mixture

3. Sift the

Flour

(⅓ Cup or 50 g), the

Cocoa Powder

(½ Cup or 50 g), the

Salt

(½ teaspoon or 0.4 g) over the bowl and gently mix
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4. Add in the

Chocolate Chips

(½ Cup or 80 g) and gently mix : it’s ready !

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5. Spray some oil onto your molds

6. Pour the batter in your molds

7.  Bake in preheated oven at 360 °F / 180 °C for

10/15 minutes

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8. Carefully unmold your brownies while they are still hot.

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The result and the pix




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What to cook with...

Celery

,

5 spice powder

,

Almond extract

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Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

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Beef stock

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Brown sauce

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Buttermilk

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Candied orange

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Cardamom

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Carrots

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Chili powder

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Chipotle

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Choux dough

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Cloves

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Cocoa Powder

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Coconut

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Coconut mousse

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Cognac

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Coriander powder

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Crème fraiche

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Diced bacon

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Espelette pepper

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Fennel

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Fenugreek

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Fermented milk

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Fish

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Fish stock

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Fish stock

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Genoa bread

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Gianduja

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Glucose

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Grand marnier ice cream

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Ham

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Hazelnuts

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Hoisin sauce

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Ice cream

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Icing fondant

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Inverted sugar

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Italian meringue

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Ketchup

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Ladyfingers

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Lamb

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Lard

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Laurel (bay) leaves

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Leeks

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Lemon

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Lobster

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Madeira

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Mango

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Mascarpone

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Mint

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Olives

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Orange juice

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Raisins

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Red wine

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Rosemary

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Shallots

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Tonka bean

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Tuna fish

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Turmeric

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Vegetable shortening (crisco)

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Whiskey

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White wine

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Whole flour

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Worcestershire sauce

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Yoghurt

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⅔ Cup Butter (141 g)

⅓ Cup Flour (50 g)

½ Cup Cocoa Powder (50 g)

½ teaspoon Salt (0.4 g)

3 Tablespoons Eggs (75 g)

½ Cup Sugar (110 g)

1 teaspoon of Vanilla Extract

½ Cup Chocolate Chips (80 g)