Dessert: Bouchons

By SharonE

Requires a bouchon pan (similar to a popover pan). A fancy version of a brownie.

Ingredients

• Unsalted butter, cut into chunks 141 grams | 5 ounces
• All-purpose flour 50 grams | 1/4 cup + 1 1/2 tablespoons
• Unsweetened alkalized cocoa powder 50 grams | 1/2 cup + 2 tablespoons
• Kosher salt 0.4 gram | 1/8 teaspoon
• Eggs 75 grams | 1/4 cup + 2 teaspoons
• Granulated sugar 162 grams | 3/4 cup + 1 tablespoon
• Vanilla paste 1.5 grams | 1/4 teaspoon
• Chocolate chips 112 grams | 1/2 cup
• Powdered sugar for dusting

Details

Servings 12

Preparation

Step 1

Place half the butter in a medium bowl. Melt the remaining butter in a small saucepan over medium heat, stirring occasionally. Stir the melted butter into the bowl; all the butter will come to room temperature and become creamy looking, with small bits of unmelted butter. Set aside.

Place the flour in a bowl and sift in the cocoa 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 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 mixtures in 3 additions each. Then mix to combine well, scraping the bowl as necessary.

Remove the bowl from the mixer stand and fold in the chocolate chips. Set aside in a cool spot (not the refrigerator) for 2 hours. The batter can be refrigerated for up to 2 days but should be returned to room temperature before filling the molds.

Preheat the oven to 350 ° F (convection or standard).

Transfer the batter to the pastry bag with a 1/2" plain tip, 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 (if it comes out with chocolate on it, try again). Remove the mold from the oven and let the bouchons rest for 10 minutes (so that they will hold their shape), then unmold the bouchons onto a cooling rack, turn right side up, and cool completely.

The bouchons can be kept in a covered container for up to 3 days. Just before serving, dust tops with powdered sugar.