One item that was recently crossed off my wish list was Thomas Keller and Sebastien Ruxiel's Bouchon Bakery (cookbook). And the first thing I wanted to make was bouchons!
So guess what was for dessert for Valentine's Day dinner? Yes, bouchons!
First I had find bouchon molds, or even timbale molds, both of which did not seem to exist in my part of the world. A couple of bloggers suggested using mini-muffin pans but I couldn't bring myself
to do it (not that desperate enough, I guess). But then I found a blog that indicated use of Ikea's DRÖMMAR muffin pan (again, thank you friend T!)
pan's cavities were tall and thin, similar to the shape of a bouchon!
(A bouchon, by the way, based on what I've read, is so named because it is shaped like a cork and
the word "bouchon" is French for cork!)
The pan was perfect!
The recipe in the book had both weight and cup measures. For the first
time ever, I decided to go by weight. It was a bit disconcerting not to
be using measuring cups and spoons, but it was ok. One thing for sure,
clean up was way faster!
I loved, loved, loved it! (And again, this from one who is definitely NOT
a fan of chocolate!) As for the little girl, as the bouchons were
baking, she ran downstairs, yelling "Mommy! I smell something really
good! What is it? What is it? Can I eat it?" And she refused to
leave the kitchen (she kept sniffing too!) until she could eat one! No
wonder bouchons are bestsellers!
Take a look inside -
there are 2 versions of the recipe. The first (original) one from an earlier
cookbook Bouchon, and a "revised" one from the newer Bouchon Bakery cookbook. It
is easy to find the "older" recipe on the internet; the newer version,
however, is a bit elusive, although not impossible to find.
In any case, I tried to follow
his recipe faithfully... the changes that I made (not intentionally,
for once!) is that I used salted butter (because I did not have the
unsalted kind) so I used less salt (just a pinch, instead of 1/8
teaspoon), and I used a super jumbo egg, that weighed 72 grams, instead
of the 75 specified in the book. I substituted 1/2 teaspoon vanilla (my own extract) instead of the vanilla paste. Valrhona was recommended but I am
faithful to Bensdorp (or in its absence, Callebaut). And lastly, I did not dust the finished product with powdered sugar (again, unintentionally because in a "senior" moment, I just forgot!) The recipe yielded 9 bouchons using the Ikea pan.
verdict? Like I said, I loved it. So did the little girl and hubby.
The little girl was so impressed that she kept saying that I made the
best chocolate in the world (with her cute "ever, ever" expression!)
Hubby was likewise impressed, declaring that it was almost as good as my
(best) fudge brownies!
What I adore about it the most? That it really looks like a bouchon!