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Bouchons by Thomas Keller
Makes a small batch of about 8-10
Ingredients:
5 ounces unsalted room temperature butter
1/4 cup plus 1 1/2 T all purpose flour
1/2 C plus 2T unsweetened Cocoa powder
1/4 C plus 2 tsp Eggs (about 1 1/2 large eggs total)
1/8 tsp kosher salt
3/4 C plus 1 T granulated sugar
1/4 tsp vanilla paste ( I substituted 1/2 tsp vanilla)
1/2 Cup good quality Chocolate Chips
Powdered Sugar for dusting
Place the flour, sifted cocoa powder and salt in a bowl and whisk.
Combine the eggs, sugar, vanilla in a stand mixer and whisk on med- low speed, scrapping down sides and bottom of bowl. With the mixer running, alternating between the two, add the butter and flour in 3 additions. Then mix to combine well, scraping the bowl as necessary.
Remove bowl, fold in chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. Batter can be made ahead and refrigerated for up to two days, but make sure to let sit at room temp for two hours before filling the molds.
Pre heat oven to 350F
Using a pastry bag or spoon, fill the molds, stopping just below the rims.
Bake for 12 minutes in a convection oven, or 16 minutes ins a standard oven. Remove mold from the oven and let stand 10 minutes(so that they will hold their shape), then unmold the bouchons on a cooling rack, turn right side up and let cool completely. Dust tops with powdered sugar.
Tips: He recommends using the convection setting on your oven, valrhona cocoa powder, a Pastry bag and a bouchon mold.
Chocolate Bouchon
Chewy
and melty, these double chocolate brownies, called "Bouchons" are named
because of their cork like shape. Bouchon means Cork in French.
Ingredients
- 5 oz butter- room temp
- 1/4 cup plus 1 1/2 T flour
- 1/2 C plus 2 T cocoa powder
- 1/4 C plus 2 tsp ( 1 1/2 large eggs) eggs
- 1/8 tsp kosher salt
- 3/4 c plus 1 T sugar
- 1/4 tsp vanilla paste
- 1/2 C chocolate chips
- for dusting powered sugar
Instructions
Place the flour, sifted cocoa powder and salt in a bowl and whisk.
Combine the eggs, sugar, vanilla in a stand mixer and whisk on med- low speed, scrapping down sides and bottom of bowl. With the mixer running, alternating between the two, add the butter and flour in 3 additions. Then mix to combine well, scraping the bowl as necessary.
Remove bowl, fold in chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. Batter can be made ahead and refrigerated for up to two days, but make sure to let sit at room temp for two hours before filling the molds.
Pre heat oven to 350F
Using a pastry bag or spoon, fill the molds, stopping just below the rims.
Bake for 12 minutes in a convection oven, or 16 minutes ins a standard oven. Remove mold from the oven and let stand 10 minutes(so that they will hold their shape), then unmold the bouchons on a cooling rack, turn right side up and let cool completely. Dust tops with powdered sugar.
Tips: He recommends using the convection setting on your oven, valrhona cocoa powder, a Pastry bag and a bouchon mold.
Combine the eggs, sugar, vanilla in a stand mixer and whisk on med- low speed, scrapping down sides and bottom of bowl. With the mixer running, alternating between the two, add the butter and flour in 3 additions. Then mix to combine well, scraping the bowl as necessary.
Remove bowl, fold in chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. Batter can be made ahead and refrigerated for up to two days, but make sure to let sit at room temp for two hours before filling the molds.
Pre heat oven to 350F
Using a pastry bag or spoon, fill the molds, stopping just below the rims.
Bake for 12 minutes in a convection oven, or 16 minutes ins a standard oven. Remove mold from the oven and let stand 10 minutes(so that they will hold their shape), then unmold the bouchons on a cooling rack, turn right side up and let cool completely. Dust tops with powdered sugar.
Tips: He recommends using the convection setting on your oven, valrhona cocoa powder, a Pastry bag and a bouchon mold.
Yield: 8
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