Bouchon Recipes

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CHOCOLATE BOUCHONS

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 10



Chocolate Bouchons image

Steps:

  • Heat oven to 350 degrees. Butter and flour 12 2-ounce timbale molds, or 8 3-ounce molds. Place molds on baking sheet. Sift flour, cocoa and salt together.
  • Beat eggs and granulated sugar together at medium speed, about 3 minutes, until very pale. Beat in vanilla. On low speed, mix in dry ingredients in thirds, alternating with melted butter. Fold in chopped semisweet chocolate. (Batter can be made in advance and refrigerated up to 1 day.)
  • Using pastry bag or spoon, fill each mold about 2/3 full. Bake 20 to 25 minutes, until tops are shiny and cake tester comes out fairly clean but not dry; there may be chocolate on it from the chopped chocolate.
  • Transfer molds to a rack, cool slightly, then invert and cool upside down. Unmold, dust with confectioners' sugar and serve.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 181 milligrams, Sugar 23 grams, TransFat 1 gram

Butter and flour for molds
3/4 cup flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
3/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
12 ounces unsalted butter (3 sticks), melted and slightly warm
6 ounces high-quality semisweet chocolate, in small pieces
Sifted confectioners' sugar for dusting

CHOCOLATE BOUCHONS

From the cookbook What's Cooking A Cookbook for Kids, put out by Disney and ideas taken from the movie Ratatouille, this is a fun dessert!

Provided by Sharon123

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10



Chocolate Bouchons image

Steps:

  • Preheat oven to 350*F.
  • Place muffin liners in a 12 cup muffin pan. Set aside.
  • Sift the flour, cocoa powder, and salt into a large bowl. Set aside.
  • In another large bowl, mix eggs and sugar with a handheld mixer on medium speed for about 3 minutes, or until very pale in color. Mix in vanilla.
  • On low speed, add about 1/3 of the dry ingredients, then 1/3 of butter. Continue alternating with the remaining flour and butter. Add the chocolate chips and mix to combine. The batter can be refrigerated up to one day.
  • Fill each muffin cup about 2/3 full. Place in the oven and bake for 20-25 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.
  • Move the bouchons in their liners to a cooling rack. After a few minutes, invert the bouchons and let them cool upside down in their liners; then lift off the liners.
  • The bouchons are best eaten the day they are baked.
  • Invert bouchons and dust them with confectioner's sugar.
  • Serve with ice cream if you like!
  • Makes 12 servings. Enjoy!

Nutrition Facts : Calories 393.3, Fat 29.6, SaturatedFat 18.1, Cholesterol 113.8, Sodium 169.2, Carbohydrate 33.9, Fiber 3.4, Sugar 22.6, Protein 4.7

3 1/2 ounces all-purpose flour (3/4 cup)
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
12 ounces unsalted butter, melted (3 sticks)
6 ounces semi-sweet chocolate chips
confectioners' sugar

BOUCHON BAKERY'S 'NUTTER BUTTERS'

This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)

Provided by Frank Bruni

Categories     cookies and bars, dessert

Time 1h15m

Yield About 50 cookies

Number Of Ingredients 14



Bouchon Bakery's 'Nutter Butters' image

Steps:

  • Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
  • At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
  • Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
  • To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 209 milligrams, Sugar 17 grams, TransFat 0 grams

2 cups/256 grams all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound/454 grams (4 sticks) salted butter, at room temperature
2/3 cup/180 grams creamy peanut butter, preferably Skippy
1 cup/201 grams granulated sugar
1 cup/200 grams firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup/47 grams coarsely chopped peanuts
2 1/2 cups/223 grams quick-cooking oats
1/2 pound/227 grams (2 sticks) salted butter, at room temperature
1 cup/270 grams creamy peanut butter, preferably Skippy
3 1/3 cups/410 grams confectioners' sugar

CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE

Provided by Thomas Keller

Categories     Chocolate     Dairy     Dessert     Bake     Pastry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Cream Puffs with Vanilla Ice Cream and Chocolate Sauce image

Steps:

  • Preheat the oven to 450°F.
  • Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.
  • Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
  • Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
  • Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.
  • Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.
  • Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.
  • To serve:
  • Preheat the oven to 300°F.
  • Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.
  • Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.

1 cup water
5 1/3 tablespoons (about 3 ounces) unsalted butter
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon kosher salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups Chocolate Sauce
1 1/2 cups Vanilla Ice Cream

BOUCHON

Yield 8 bouchons

Number Of Ingredients 9



BOUCHON image

Steps:

  • Heat oven to 350 on convection. Melt half the butter, put in bowl with the rest. Set aside. Measure flour into bowl, sift cocoa into same, add salt to same. Whisk to blend. In a stand mixer with a paddle, combine the eggs, sugar and vanilla on medium speed. Add butter and flour/cocoa mixture in three equal alternating parts, scraping after each addition. Mix in chocolate chips Bake at 350 degrees in a convection oven for 14 minutes if using popover pan filled halfway to the top. Makes 8 of those.

141 grams unsalted butter cut in chunks
50 grams flour
50 grams cocoa powder
1/8 tsp kosher salt
75 grams eggs
162 grams granulated sugar
1/4 tsp vanilla paste
112 grams chocolate chips
Powdered sugar for dusting

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