Thomas Keller's Chocolate Bouchons (Bouchons au Chocolate) - Master recipes
Preheat the oven to 350 degrees F. Butter and flour 12 timbale molds (Bouchon Bakery uses 2-ounce Fleximolds and serves smaller bouchons. You can also use 3-ounce [2- to 2 1/2-inch diameter] timbale...
Ingredients
- Butter and flour for the timbale molds -
- 3/4 c. all-purpose flour -
- 1 c. unsweetened cocoa powder -
- 1 tsp. kosher salt -
- 3 large eggs -
- 1 1/2 c. granulated sugar -
- 3 tbsp. granulated sugar -
- 1/2 tsp. pure vanilla extract -
- 24 tbsp. unsalted butter -
- 6 oz. semisweet chocolate -
- Confectioners' sugar -
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