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Thomas Keller’s Chocolate Bouchons (French brownie cakes)
2018-09-21
- This Recipe
- Chef: Thomas Keller
- Cuisine: French Cuisine
- Course: Dessert, Cookies
- Difficulty: Easy
- Category: Course
- Yield: 20 bouchons cakes
- Servings: 20 bouchons de 5 cm
- This Post
- Chef : François
- Category: Recipe
- Posted on: Friday September 21, 2018
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Cocoa Powder, Eggs,
- Book
- Bouchon Bakery
- Staples
- Clara
La version Française se trouve ICI |
Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller |
PrintAbout this recipeIn 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... |
 | 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...
 | Sometimes, you want kids to stop growing up... |
 |
 | ... 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 recipeA recipe by my Californian star, Thomas Keller, from his book "Bouchon Bakery".To purchase online, see HERE |
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 | The recipe is on page 102 |
Modifications to the original recipe
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Ingredients
 | For 20 bouchons, 2" (or 5 cm) in size⅔ 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 Extract½ Cup Chocolate Chips (80 grams) |
For 27 bouchons, 2" (or 5 cm) in size¾ 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 Extract½ Cup Chocolate Chips (106.6 grams) |
For 10 bouchons, 2" (or 5 cm) in size⅓ 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 Extract4 Tablespoons Chocolate Chips (40 grams) |
You will need...
Steps
1. Mix together the
Eggs
(3 Tablespoons or 75 g), theSugar
(½ Cup or 110 g) and theVanilla Extract
(1 teaspoon)
2. Melt the
3. Sift the
Butter
(⅔ Cup or 141 g), add in and gently mix in order to obtain a smooth mixture3. Sift the
Flour
(⅓ Cup or 50 g), theCocoa Powder
(½ Cup or 50 g), theSalt
(½ teaspoon or 0.4 g) over the bowl and gently mix
 | 4. Add in the Chocolate Chips (½ Cup or 80 g) and gently mix : it's ready ! |
Cuisson |
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
6. Pour the batter in your molds
7.
Bake in preheated oven at 360 °F / 180 °C for 10/15 minutes
8. Carefully unmold your brownies while they are still hot. |
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The result and the pix
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Cooking with the same Chef ?
All recipes of Thomas Keller |
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Recipes from the same Book!
All recipes from the book "Bouchon Bakery" |
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Cooking with the same ingredients ?
What else to cook with Cocoa Powder |
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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)
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