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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