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Sunday, February 15, 2015

Bouchon au Chocolat

This was dessert for Valentine's Day dinner...  Yes, bouchons!


These were baked not in bouchon or timbale molds, but in Ikea's DRÖMMAR muffin pan!

A bouchon, by the way, based on what I've read, is so named because it is shaped like a cork.  The word "bouchon" is French for cork!


The recipe is from Bouchon Bakery by Keller and Rouxiel.

Take a look inside -


Oops.  We forgot to dust the bouchons with powdered sugar!


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