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.



~ by ... on 17 October 2010.

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