Bouchon Bakery’s signature treat, made in the shape of a cork, is really just a brownie—but a very delicious one. Another distinguishing factor is the high ratio of edge to interior which is music to my ears since I am an edge and corner person. While reading the recipe in the Bouchon Bakery book, I learned one more tidbit—that they developed the bouchon not only for its chocolateyness and beguiling shape but to tame down the fat and sugar from that of traditional brownies…another plus!
I live in the mountains, about 5000 feet above sea level, so I adjusted the original recipe for success at high-altitude. If you are baking at sea level, just make the following adjustments and you should be fine: lower baking temperature to 350°F and bake a bit longer—closer to 16 minutes but looking for the same signs (tops rising above the mold and beginning to dry), increase flour by 1½ tablespoons, increase sugar by 1 tablespoon, and keep the eggs on the smaller side, aiming for more like 75 grams total v.s. 96 grams in my recipe. To get a precise amount of egg, break two into a cup, whisk together with a fork, and measure out what you need.
Bouchons for High-Altitude
adapted from Bouchon Bakery for Bozeman Montana altitude, approx. 5000 ft.
This recipe requires a 2 hour rest of the dough after mixing and before baking and uses a specialty pan sold by Williams Sonoma. It is called either a "petite popover" or "bouchon" pan and is made in metal and silicone versions. If you use the metal pan, spray the molds with baking spray. You do not need to grease silicone molds but some people recommend it to make cleanup easier.
- 5 ounces unsalted butter 142 grams
- ½ cup all purpose flour 64 grams
- ½ cup Valrhona cocoa powder 50 grams
- ⅛ teaspoon Kosher salt
- 2 medium eggs 96 grams
- ¾ cup granulated sugar 145 grams
- 1 teaspoon vanilla extract
- 1 cup Guittard extra dark chocolate chips 120 grams
Cut butter into pieces, melt half and put remaining half in a bowl. Pour melted butter into the bowl and stir until all remaining pieces have melted. Set aside.
Put flour in a bowl and sift cocoa powder over it. Sprinkle with salt. Whisk to combine.
In an electric mixer with the whisk attachment, whisk eggs for a minute then with the mixer running, add sugar in a slow stream and continue to whisk for a couple minutes. Add vanilla and mix. In 3 alternating additions, add the butter and flour. Remove bowl from mixer, scrape down edges and bottom, and stir to make sure everything is combined. Stir in the chocolate chips.
Set batter aside for 2 hours at room temperature (do not refrigerate).
Preheat oven to 375°F.
Transfer batter to a piping bag or spoon carefully into prepared pan. Place pan in oven, reduce heat to 365°F and bake for 12–14 minutes, until tops are rising above the mold and beginning to dry around the edges. Remove from oven and set pan on cooling rack for 10 minutes then flip to unmold, they should pop right out. Sprinkle tops with powdered sugar just before serving.