Comments on: Brownies a la Bouchon

By: Arnold

Arnold — Tue, 06 Jan 2009 08:15:15 +0000

@Haumea: Glad that these worked out for you! I’m sure whatever chocolate you prefer works great, but it’s also pretty interesting to see how things turn out when you switch things around.

By: Haumea

Haumea — Tue, 06 Jan 2009 06:33:38 +0000

Hello, I made these little jewels tonight. I’m such a fan of these Bouchons. I was very happy with them. If you don’t have a Bouchon Timbale pan (available at Williams Sonoma), you can use a mini pop-over pan same affect.

Instead of piping from a bag. I used the medium ice scream/cookie scooper and was the perfect amount for each one. One less headache and step.

I used Ghiradelli Unsweetened Cocoa Powder with Scharfenberger Bitter and Semisweet. It’s what I had on hand.

By: The French Laundry | inuyaki | a food blog called "grilled dog"

The French Laundry | inuyaki | a food blog called "grilled dog" — Sat, 13 Dec 2008 06:20:36 +0000

[...] this week, we had enjoyed every level of the Keller empire (Ad Hoc, Bouchon, Bouchon Bakery and cookbooks) except for his crown jewel�The French Laundry. Despite all the cooking and eating that I [...]

By: andy abraham

andy abraham — Wed, 15 Oct 2008 18:21:36 +0000

Your brownies look amazing… What a cool idea for brownies… I am a member of a social networks site… recipebuddys.com and we recieved a post on Brownies and wanted to hear you opinions of it. I stumpled upon your post and thought you would be a good sounding board.. we have a bake sale coming up and want it to turn out good for our daughter. please advise. thanks

By: Dave

Dave — Wed, 11 Jun 2008 18:53:24 +0000

Good job. Not bad for a first timer. Recipe looks pretty straight forward muffin method. That is what’s great about baking recipes, you can’t really change much like savory recipes.

By: Chuck

Chuck — Wed, 04 Jun 2008 04:43:34 +0000

Nice job on the bouchons. They look great!

I see that you love Ad Hoc as much as we do. I’m jealous of all the brunches you had there. We’ve only had brunch twice so far. The last time was on May 25th. The brioche French toast was amazing!