Mrs. Regueiro's Plate: Bouchons

Monday, February 9, 2009


I'm finally getting back into the groove of blogging my recipes, I'm behind like 2 months. The holidays, work and everything has taken a toll...I just needed a break from everything. I promised Becky, my wonderful April nestie, that I would update my blog. This is dedicated to you Becky!!

On my recent trip to Williams-Sonoma, I picked up this chocolate bouchon mix by Thomas Keller, and the silcone molds. Thomas Keller is an American chef born in my hometown, Oceanside, and his famous restaurant, The French Laundry, is located up in Yountville, CA. Up nearby my favorite area, Napa Valley. His famous desserts, bouchons, are a mix of cake and brownie - a mix of my favorite I knew this would be something I would love. Bouchon is a French word that translates to cork in English, which is the shape of the dessert. It's a perfect treat that I had made for my birthday weekend! Bite-sized and tasty!
Adapted from Williams-Sonoma
3/4 cup (3 1/2 ounces) 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 vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55% Valrhona, chopped into pieces the size of chocolate chips
>Butter and flour for the timbale molds
Powdered sugar
1. In a medium bowl, sift together the flour, cocoa powder and salt.
2. In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.
3. With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and continue to mix to combine. (The batter can be made up to this point and refrigerated, covered, for up to one day.)
4. Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.
5. Put the timbale molds on a baking sheet. I used my mini-cookie scoop from my April 2008 elfster, Kaytie, to scoop the perfect amount in. Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), 20 to 25 minutes.
6. Transfer the bouchons to a cooling rack. *TIP, cool the bouchons upside down with a dish towel .* Remove the molds and serve, or store until needed (the bouchons are best eaten the day they are baked).
7. To serve, invert the bouchons and dust them with powdered sugar. Williams-Sonoma has a pre-made mix available as well, but when you buy the bouchon molds, the recipe is provided for you as well. Enjoy!!!
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