Do you think you can have a addiction calle book buying especially baking and cooking books, well according to my family I have one as I always buy baking/cooking books .
It is for a while I have been eyeing this Book, but then as I have been trying to stop my addiction of buying Cooking / Baking books, I have been putting it in the back of my mind, but then as you can see I lost my self control and bought this Bouchon Bakery from Thomas Keller.
And I must say I am in love with the book. The recipes are so good plus the photos ore just sooooo BEAUTIFUL.
I thought I will try the recipe called Bouchons :-) and must say I was not disapointed at all. We love it except for my FIL as he is always pissed off if I make something with chocolate. As he is always complaining that I make too much bakings with chocolate.
Ib the book he has described it has, this is tgheir take on tge most loved little cake in AMerica, the Brownies.
They make in a special silcon moulds for a particular kindof shape but as I don't have this mouldI used one of the moulds I have at home.
Bouchons :
Unslated butter cut into chunks 141 grams / 5 ounces
All purpose flour 50 grams / 1/4 cup + 1 1/2 tablspoon
Unsweetend cacao powder 50 grams / 1/4 cups + 1 1/2 tablspoon
Salt 0.4 grams / 1/8 teaspoon
Eggs 75 grams / 1/4 cup + 2 teaspoon
Granulated sugar 162 grams / 3/4 cup + 1 tablespoon ( Ofcourse as always I only added half of this sugar)
Vanilla pasta 1.5 grams / 1/4 teaspoon ( I didn't have so I added vanilla extract)
Chocolate chips 112 gm / 1/2 cup
Powder sugar for dusting
Place half the butter in a medium bowl.
Melt the remaining butter in a small sauce pan over medium heat, stirring occaisionally.
Stir the melted butter into the bowl, all the butter will come to the room temperature and become creamy looking, with small bits of unmelted butter. Set aside.
Place the bowl and swift in the cacao powder. Add the salt and whisk together.
Combine the eggs, sugar, and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment ( i used hand held mixer) and mix on medium low speed.
Scrape down the sides and bottom of the bowl. With the mixer running, alternating between the two, add the butter and flour mixture in 3 additions each. Ten mix to combine well, scraping the bowl as necessary.
Remove the bowl from the mixer stand and fold in the chocolate chips. Set asdie in a cool spot ( not the refrigerator) for 2 hours.
Preheat the oven to 350°f.
Transfer the batter to the pastry bag, or use a spoon.
Pipe or spoon the batter evenly into the molds,stopping just below the top rim.
Bake for 12 minutes in a convection oven, 16 minutes in a standard oven.
Test a bouchon with a cake tester, making certain not to hit a chocolate chip, the tester should come out clean .
Remive the mold from the oven and let the bouchons rest for 10 minutes ( so they will hold their shapes), then unmold the bouchons onto a cooling rack, turn right side up and cool completley.
The bouchons can be kept in a covered container for upto 3 days.
Just before serving, dust the tops with powdered sugar.
It is for a while I have been eyeing this Book, but then as I have been trying to stop my addiction of buying Cooking / Baking books, I have been putting it in the back of my mind, but then as you can see I lost my self control and bought this Bouchon Bakery from Thomas Keller.
And I must say I am in love with the book. The recipes are so good plus the photos ore just sooooo BEAUTIFUL.
I thought I will try the recipe called Bouchons :-) and must say I was not disapointed at all. We love it except for my FIL as he is always pissed off if I make something with chocolate. As he is always complaining that I make too much bakings with chocolate.
Ib the book he has described it has, this is tgheir take on tge most loved little cake in AMerica, the Brownies.
They make in a special silcon moulds for a particular kindof shape but as I don't have this mouldI used one of the moulds I have at home.
Bouchons :
Unslated butter cut into chunks 141 grams / 5 ounces
All purpose flour 50 grams / 1/4 cup + 1 1/2 tablspoon
Unsweetend cacao powder 50 grams / 1/4 cups + 1 1/2 tablspoon
Salt 0.4 grams / 1/8 teaspoon
Eggs 75 grams / 1/4 cup + 2 teaspoon
Granulated sugar 162 grams / 3/4 cup + 1 tablespoon ( Ofcourse as always I only added half of this sugar)
Vanilla pasta 1.5 grams / 1/4 teaspoon ( I didn't have so I added vanilla extract)
Chocolate chips 112 gm / 1/2 cup
Powder sugar for dusting
Place half the butter in a medium bowl.
Melt the remaining butter in a small sauce pan over medium heat, stirring occaisionally.
Stir the melted butter into the bowl, all the butter will come to the room temperature and become creamy looking, with small bits of unmelted butter. Set aside.
Place the bowl and swift in the cacao powder. Add the salt and whisk together.
Combine the eggs, sugar, and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment ( i used hand held mixer) and mix on medium low speed.
Scrape down the sides and bottom of the bowl. With the mixer running, alternating between the two, add the butter and flour mixture in 3 additions each. Ten mix to combine well, scraping the bowl as necessary.
Remove the bowl from the mixer stand and fold in the chocolate chips. Set asdie in a cool spot ( not the refrigerator) for 2 hours.
Preheat the oven to 350°f.
Transfer the batter to the pastry bag, or use a spoon.
Pipe or spoon the batter evenly into the molds,stopping just below the top rim.
Bake for 12 minutes in a convection oven, 16 minutes in a standard oven.
Test a bouchon with a cake tester, making certain not to hit a chocolate chip, the tester should come out clean .
Remive the mold from the oven and let the bouchons rest for 10 minutes ( so they will hold their shapes), then unmold the bouchons onto a cooling rack, turn right side up and cool completley.
The bouchons can be kept in a covered container for upto 3 days.
Just before serving, dust the tops with powdered sugar.
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10 comments:
your photos are good too, Finla, i loved this set of photos!
I have the same addiction the kids say when I enter to a bookstore always buy a cookin or baking book sigh!.
This look really amazing Finla!
So beautiful! Love that cookbook too...their photos are really stunning.
luks just great Finla..and thanks for ur lovely words on the train cake. :)..and by the way..was jsut wondering..ur roots from Kerala? coz, last time i was back home in Kochi...just came across this tomb in our church cemetry with the surname "Noronha" and i was like..." my ! this does sound familiar !..its a very catchy and rare name, by the way !
They look so pretty and of course yummy!
i was first addicted in buying cookbooks, now i dont have heart to throw even the junk cookbooks! so i have changed, also as i am space conscious!
Lovely bouchans! Like the pic lots!
First i was adicted and now i dont have heart to throw away even the junk cook books! as iam space conscious i have changed!
Like your bouchan! Like these pics a lot!
I love chocolate and absolutely love the look of these ... and yes, beautiful snaps Finla! :-)
Whether the shape is there or not, they look great :-)
They look yummy
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