The Bouchon Bakery has been on my mind lately. I’ve been making lists of food places I want to visit for trips I haven’t yet planned, but fully intend to accomplish within the next few years. My New York trip list includes a trip to Bouchon Bakery for the macarons, oreos and chocolate bouchon.
A few weekends ago, my siblings went to Vegas. I had hoped they could stop off at the Bouchon Bakery at The Venetian and bring me back some of Thomas Keller’s treats, but they found the walk too far (though they did bring me back some treats from Jean Philippe’s Patisserie).
I don’t know if I can replicate his famous macarons, but I thought I could try to bring Thomas Keller’s chocolate bouchons into my kitchen since I can’t go visit his. Bouchon means cork in French, and the rich dessert is baked to resemble the shape of the cork.
In order to be as authentic as possible, I sought to find the molds used for the chocolate bouchon. I had read that William Sonoma carried them, but when I went to the store, I was told that they no longer do.
So instead, I used my mini popover pan. Afraid they might not work, I only did about six, and put the leftover batter into some mini muffin molds (which obviously are too short to resemble the corks, but look cute nonetheless). The popover pan ended up working out great. I just made sure not to fill them to the top or else my bouchon would have been too tall.
These desserts are quite rich and chocolatey and seem to be in between a brownie and a cake. I really enjoyed these decadent morsels and will make them again.
- Butter and flour for the timbale molds
- 3-1/2 ounces (3/4 cup) all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1-1/2 cups plus 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 24 tablespoons (12 ounces) unsalted butter, melted and slightly warm
- 6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%) chopped into pieces the size of chocolate chips (I used chocolate chips rather than chopped chocolate)
- Confectioners’ sugar
- Preheat the oven to 350 degrees F. Butter and flour 12 timbale molds. Set aside. (I put 6 in my mini popover pan and the rest of the batter in the mini muffin pan in case the popover pan didn’t work, but next time I’ll just grease my 12 mold mini popover pan)
- Sift the flour, cocoa powder, and salt into a bowl; set aside. In the bowl of a mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about 1/3 of the dry ingredients, then 1/3 of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)
- Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about 2/3 full. (I just scooped the batter in rather than piping it.) Place in the oven and bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test one cake with a wooden skewer or toothpick. It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds. (The bouchons are best eaten the day they are baked.)
- Dust the tops with confectioners’ sugar before serving.