Thomas Keller’s Chocolate Bouchons (French brownie cakes)2018-09-21
- Bouchon Bakery
- Print This Recipe
Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller
Don't forget to share your photos once you tried this recipe! HERE
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 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
Modifications to the original recipe
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 Extract½ 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 Extract½ 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 Extract4 Tablespoons Chocolate Chips (40 grams)
You will need...
6. Pour the batter in your molds
7. Bake in preheated oven at 360 °F / 180 °C for
The result and the pix
Share Your Photos
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
Lenôtre’s Pistachio Raspberry Cakes
Lenôtre’s Raisins Grand Marnier Bread
D’Aubéry Deep Dish Apple Hazelnut Pie
Stéphane Tréand’s Olive Oil Ice Cream
Pierre Hermé’s Orange and Grand Marnier Crepes
Paul Bocuse’s Boeuf Bourguignon
Barbecue Pork Ribs, Highland Park style
Pierre Hermé’s Pistachio Crème Brûlée
Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)
Poke Bowl, Honolulu style
Christophe Michalak’s Key Lime Pie
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Michalak’s Gianduja (Italian hazelnut paste)
Vincent Boué’s Apple Teacake
The Bilbao Brunch
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Conticini’s Chocolate Pound Cake
Stéphane Glacier’s Parisian Flan Pie
Rabbit Stew, a French delicacy
Jacquy Pfeiffer’s French Gingerbread
Jacquy Pfeiffer’s Christmas Sablés Cookies
Asian Beef Tacos (“Tacos estilo Asiáticos”)
12 Useful Tips For Your Next Visit To A French Food Market
Madeleine Kamman’s White Chocolate-chartreuse Bavarian
Green Chile, Leek And Potato Soup
The Fascinating World Of Khan Saffron
My 20 Best Dishes In 2021
Mon petit four
Pecan Sticky Buns Recipe
The 10 Best Things I Consumed In 2021
The Barbecue Bible
Don’t Waste Money: Tips For Finding The Best Barbecue Restaurants