Bouchon Recipes

CHOCOLATE BOUCHONS

Chocolate Bouchons image

Chewy and melty, these double chocolate brownies, called "Bouchons" are named because of their cork like shape. Bouchon means Cork in French. Recipe by Thomas keller

Provided by Sylvia Fountaine | feasting at home

Categories desserts

Time 2h55m

Yield 12

Number Of Ingredients 9

Ingredients

5 oz butter- room temp (141 grams)
1/4 cup plus 1 1/2 tablespoons flour (50 grams)
1/2 cup plus 2 tablespoons cocoa powder ( 50 grams)
1/4 cup plus 2 tsp ( 1 1/2 large eggs) eggs ( 75 grams)
1/8 tsp kosher salt ( .4 grams)
3/4 cup plus 1 tablespoon sugar (162 grams)
1/4 tsp vanilla paste (1.5 grams) or sub 1 teaspoon vanilla
1/2 cup chocolate chips (112 grams)
powered sugar for dusting

Steps:

Place the flour, sifted cocoa powder, and salt in a bowl and whisk. Combine the eggs, sugar, vanilla in a stand mixer and whisk on med-low speed, scraping down sides and bottom of the bowl. With the mixer running, alternating between the two, add the butter and flour in 3 additions. Then mix to combine well, scraping the bowl as necessary.
Remove the bowl, fold in chocolate chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. The batter can be made ahead and refrigerated for up to two days, but make sure to let sit at room temp for two hours before filling the molds.
Preheat oven to 350F
Using a pastry bag or spoon, fill the bouchon mold, stopping just below the rim.
Bake for 12 minutes in a convection oven, or 16 minutes ins a standard oven. Remove mold from the oven and let stand 10 minutes(so that they will hold their shape), then unmold the bouchons on a cooling rack, turn right side up and let cool completely.
Dust the tops with powdered sugar.

Nutrition Facts : Calories 289 calories

BOUCHON BAKERY'S 'NUTTER BUTTERS'

Bouchon Bakery's 'Nutter Butters' image

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

Ingredients

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

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

BOUCHON

BOUCHON image

Yield 8 bouchons

Number Of Ingredients 9

Ingredients

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

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.

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