Dessert Small Cake

https://cuisinedaubery.com/recipe/chocolate-bouchons/

Thomas Keller’s Chocolate Bouchons (French brownie cakes)

A recipe by Thomas Keller
Share:
Facebook E-mail
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

  Search Recipes

 Subscribe to the Newsletter

I had to temporarily give up on including a newsletter on the blog. Too many emails are being filtered into spam folders and fail to reach their destination. I therefore recommend subscribing to my Instagram or Facebook pages to stay updated on the latest recipes.
https://www.instagram.com/cuisinedaubery
http://www.facebook.com/cuisinedaubery

Delicious chocolate brownie-like small cakes, a recipe from Californian star Thomas Keller

FX (François-xavier)

About this recipe

In a previous recipe, I told you about my niece Clara who lives in France, eastern side called 'Jura'. We both share a love for anything sweet and tasty, and I believe we are the only ones in the family. The rest just don't know what they are missing.

Thomas Keller’s Chocolate Bouchons (French brownie cakes)

And a few 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

Thomas Keller’s Chocolate Bouchons (French brownie cakes)

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"

Thomas Keller’s Chocolate Bouchons (French brownie cakes)Thomas Keller’s Chocolate Bouchons (French brownie cakes)Thomas Keller’s Chocolate Bouchons (French brownie cakes)

Source of the recipe

A recipe by Californian star, Thomas Keller, from his book "Bouchon Bakery"

To purchase online, see HERE

Thomas Keller’s Chocolate Bouchons (French brownie cakes)


To purchase the book online:

Bouchon Bakery

#advertising, #affiliate, #Amazon


The recipe is on page 102

Thomas Keller’s Chocolate Bouchons (French brownie cakes)

Modifications to the original recipe

I modified only a few things...

● I use less Sugar : ½ Cup or 110 g instead of 162 g ( 6 oz )

● I use less Chocolate Chips : ½ Cup or 80 g instead of 112 g (¼ lbs )

Thomas Keller’s Chocolate Bouchons (French brownie cakes)

Chef: Thomas Keller Servings: 20 bouchons de 5 cm Yield: 20 bouchons cakes Skill: Easy Level Cuisine: French Cuisine Courses: Dessert, Small Cake,  Staples: Clara
Ingredients

  • 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 Extract
  •   ½ 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 Extract
  •   ½ 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 Extract
  •   4 Tablespoons Chocolate Chips (40 grams)
    • You will need...
    #advertising, #affiliate, #Amazon
    Steps

    1. Mix together the Eggs (3 Tablespoons or 75 g), the Sugar (½ Cup or 110 g) and the Vanilla Extract (1 teaspoon)

    Thomas Keller’s Chocolate Bouchons (French brownie cakes) Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless SteelDeBuyer WhiskPolyglass Spatula

    #advertising, #affiliate, #Amazon

    Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    2. Melt the Butter (⅔ Cup or 141 g), add in and gently mix in order to obtain a smooth mixture

    3. Sift the Flour (⅓ Cup or 50 g), the Cocoa Powder (½ Cup or 50 g), the Salt (½ teaspoon or 0.4 g) over the bowl and gently mix

    Thomas Keller’s Chocolate Bouchons (French brownie cakes) Thomas Keller’s Chocolate Bouchons (French brownie cakes) Thomas Keller’s Chocolate Bouchons (French brownie cakes) Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    Ghirardelli Ground CocoaCocoa Powder Valrhona

    #advertising, #affiliate, #Amazon

    4. Add in the Chocolate Chips (½ Cup or 80 g) and gently mix : it's ready !

    Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    Baking

    Mini Muffin and Cupcake Pan

    #advertising, #affiliate, #Amazon

    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 10/15 minutes

    Thomas Keller’s Chocolate Bouchons (French brownie cakes) Thomas Keller’s Chocolate Bouchons (French brownie cakes) Thomas Keller’s Chocolate Bouchons (French brownie cakes) Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    Sunflower Oil Cooking SprayAvocado Oil Spray

    #advertising, #affiliate, #Amazon

    8. Carefully unmold your brownies while they are still hot

    Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    OXO Mini Strainer

    #advertising, #affiliate, #Amazon

    Result

    That's it!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
    Facebook E-mail


     

    The other recipes for Small Cakes

    The Chocolate Cookies of the Ritz

    Marbled Madeleines

    French Brioche Beignets

    Brittany Cookies (palets Bretons)

    Lenôtre’s Pistachio Raspberry Cakes

    French Madeleines Recipe

    Thomas Keller’s Financiers (French Almond Cookies)

    Jacquy Pfeiffer’s Christmas Sablés Cookies

    The Canelé Recipe («Canelé de Bordeaux»)

    French Saint-Michel Cookies

    Recipes by chef Thomas Keller

    Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

    Thomas Keller’s Dog Treats

    Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    Thomas Keller’s Financiers (French Almond Cookies)


    Leave a Comment

    :-(    

    :-P    

    :lol:    

    8-O    

    :-)    

    :-x    

    <3    

    ;-)    

    (Y)    

    :clap:    

    :love:    




    * Mandatory

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)

    Anti bot verification (CAPTCHA)   * Mandatory

      

     
     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple jam Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Bavarian mousse Beef Beef stock Berries confit Black currant Blackberry Blind baked shortcrust Bordelaise sauce Breadcrumbs Broccoli Brown sauce Brown sugar Bunch of cilantro Buttercream Buttermilk Calvados Candied lemon Candied orange Cantaloupe Caramel Cardamom Carrots Celery Cheese Cherry Chicken Chicken liver Chicken stock Chili pepper Chili powder Chipotle Chocolate Chocolate spread Chorizo Cilantro Cinnamon Cloves Coco milk Cocoa Powder Coconut Coconut cream Coconut mousse Coffee Cognac Coriander powder Corn Cream Cream of Tartar Crepes Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggplants Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Ginger Glucose Glucose powder Grand marnier Grand marnier ice cream Grapefruit Green onion Gumpaste Ham Ham hock Hazelnut flour Hazelnuts Heavy duty Cake Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Malibu spirit Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk Milk chocolate Milk powder Mint Mousseline cream Mozzarella Mushrooms Neutral gel Nuoc mam fish stock Nutmeg Olive oil Olives Onions Orange juice Orange zests Oranges Palm sugar Paprika Parmesan cheese Parsley Passion fruit Pastis Pastry dough Pean nut Pear Pearl sugar Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red onion Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Rolling fondant Roquefort blue cheese Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Salted cod Sausage Savoy sponge cake Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweet potatoes Sweetened condensed milk Swiss gruyère cheese Swiss meringue Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Used vanilla pods Vanilla Vanilla sugar Vegetable shortening (crisco) Vegetable stock Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt