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Purely sinful
by Mitchelle D’Souza November 10, 2017
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Seven Michelin starred Chef Thomas Keller’s Bouchon Bakery, now open in Jumeirah, makes the most sublime pep-me-up dessert — Chocolate Bouchons

The USA-based Bouchon Bakery made its foray into Dubai last in August, with its flagship at The Beach, JBR. Helmed by world-renowned seven Michelin starred Chef Thomas Keller, the uber-chic bakery brings his culinary expertise to this side of the world. The bakery is one of the first few branches open to guests outside of the United States, the other ones being in Kuwait and Qatar.

When we say Bouchon Bakery think artisanal breads and viennoiseries, a wide selection of breakfast nosh, beverages and pastries, Chef Keller’s custom-blended ‘TK by Equator’ coffee, traditional teas and hand-crafted hot chocolate among a smorgasbord of others.

As the name suggests, the eatery specialises in French boulangerie products and offers up quintessential French classics including the Semolina Almond Financier, Rosewater Paris Brest, and the ever-popular French treat, Macarons, in seven different flavours.

However, the confectionary that occupies pride of place is the bakery’s signature Bouchons — rich, petite brownies filled with semi-sweet chocolate morsels. These visually appealing treats are as decadent as they look. Supple and just the right amount of sweet, here’s their recipe for them. So bring out those aprons and mitts and channel the inner baker in you!

Chocolate Bouchons Ingredients:


188 grams eggs (room temperature)
406 grams sugar
2 grams salt
378 grams butter (melted and cooled to 35C)
125 grams cocoa rouge (sifted)
125 grams flour, T45 rouge (sifted)
240 grams chocolate chips

Method:

1. Preheat the oven to 175 degree Celsius
2. In a stand mixer fitted with a whisk attachment, place eggs, sugar and salt, whisk on medium speed until combined.
3. Pour butter into the mixer, whisk until combined.
4. Add in cocoa powder and flour, whisk until combined
5. Add in chocolate chips, whisk until evenly distributed
6. Pipe batter into silicone molds or oil sprayed miniature muffin tins
7. Bake for approximately 18 minutes or until the tops spring back when touched
8. Allow to fully cool before unmolding

Prep time: 15 Minutes
Bake time: 18 Minutes
Makes: 40 pieces
 

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