Home
Recipes
The Blog
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 |
About this recipeIn a previous recipe, I told you about my niece Clara who lives in France, eastern side called 'Jura' |
 |
 | 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" |
 |
Source of the recipeA recipe by my Californian star, Thomas Keller, from his book "Bouchon Bakery".To purchase online, see HERE |
 |
 | The recipe is on page 102 |
Modifications to the original recipe
|
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. |
 |
The result and the pix
|
|
|
Cooking with the same Chef ?
All recipes of Thomas Keller |
     |
Recipes from the same Book!
All recipes from the book "Bouchon Bakery" |
|
Cooking with the same ingredients ?
What else to cook with Cocoa Powder |
Recipes...
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Philippe Conticini’s Rhubarb Tart
The Coca-Cola Ice Cream (only for my sister)
Homemade Honolulu style Poke Bowl
Michalak’s Italian Gianduja paste
The Easy 10 Minute Classic Tiramisu Recipe
Jacquy Pfeiffer’s French Gingerbread
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Pierre Hermé’s Vanilla Crème Brûlée
Pierre Hermé’s Pistachio Crème Brûlée
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
The Fabulous Baked Alaska with Grand Marnier
Stéphane Tréand’s Olive Oil Ice Cream
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Julia Child’s Leek Quiche (“flamiche”)
Qin’s Chinese Chicken Barbecue
Thomas Keller’s Dog Treats
Thomas Keller’s Financiers (French Almond Cookies)
Cyril Hitz’s French Fougasse Bread
Jamie Oliver’s Indian Butter Chicken
Julia Child’s Sautéed Mushrooms in Madeira Sauce
The Canelé Recipe («Canelé de Bordeaux»)
Other Blogs...
The Barbecue Bible
How To Grill London Broil To Perfection
White on rice couple
Stovetop Fresh Cheesy Corn Dip Or Side Dish
Mon petit four
French Onion Soup
Caroline on Crack
Clueless & Bibo Ergo Sum Cocktails At Arclight Hollywood
MJ's Kitchen
Marinated Dried Apricots – Sweet & Spicy
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)
Comments for This Recipe