Get Your Bouchon On
Having given in to my desire for a bouchon pan, I was eager to make my first batch of chocolate bouchons. That Thomas Keller recipe I’d been holding onto? Right. The reviews were surprisingly poor — dry, not like the actual ones they have at Bouchon Bakery (not that this is a surprise). The recipe that comes with the pan was equally disappointing to reviewers.
Not about to follow a poorly-reviewed recipe, I set out to make a better bouchon.
Here’s the modified recipe:
butter for the bouchon molds (use the wrapper from your butter)
3/4 cup (3.5 oz) all-purpose flour
1 cup unsweetened cocoa powder (I used Ghiradelli)
1 teaspoon kosher salt
3 large eggs (lucky me, fresh from Full Belly Farm)
1 1/2 cups plus 3 tablespoons sugar (C&H’s Baker’s Sugar)
1/2 teaspoon vanilla extract
8 oz unsalted butter, softened (Kerrygold Irish Butter)
1/4 cup mayonnaise (homemade, trust me)
6 oz semisweet chocolate (chips, or chopped into chip-size — I used Guittard semisweet chips)
Preheat the oven to 350F. Butter the bouchon mold (original recipe says to butter and flour, but I didn’t flour, and it turned out fine.)
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 (this might not ever happen if you’re using good, farm-fresh eggs — those yolks mean business!) Add in the softened butter and mayonnaise and continue mixing. Add in the vanilla.
On low speed, add in the dry ingredients, one-third at a time until combined.
(Batter can be refrigerated up to a day, but it will need time to soften up before filling your pan.)
Put your bouchon mold on an unrimmed baking sheet. Either use a pastry bag, or a clever combination of utensils to fill each mold. Original recipe says to fill it 2/3 of the way, but I filled about to the top, and they did not overflow to muffin-tops. Place in the oven and bake for 20-25 (25) minutes. When the tops look shiny and set (like a brownie), test one cake with a toothpick — it should come out clean but not dry.
Transfer the bouchon pan to a cooling rack. After a couple of minutes, invert the pan and let the bouchons cool upside down in the pan. Lift the pan off the molds.
To serve: Invert the bouchons and dust with confectioner’s sugar (tip: if you’re looking for a way to evenly dust the sugar, use a sieve, or lacking a sieve, try a mesh tea-ball). Lovely served with creme fraiche sorbet.
The original recipe says it makes 12 servings. I don’t know what they mean by 12 servings. With this recipe, I made 30 bouchons.
Moist and chocolatey.