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A batch of Thomas Keller's bouchons.
These are excellent little cakes. I make them in Ø 45 mm (1¾") dariole moulds. Quite dinky and gone in two or three bites...
They're a tiny bit crispy on top, and are like a cakey brownie. I find them best warm, when the chocolate chips are still gooey. Once cooled, they're a touch more dense (not that that's a bad thing!).
Mr Keller certainly knows a thing or two about cookin'. 😀
A batch of Thomas Keller's bouchons.
These are excellent little cakes. I make them in Ø 45 mm (1¾") dariole moulds. Quite dinky and gone in a two or three bites...
They're a tiny bit crispy on top, and are like a cakey brownie. I find them best warm, when the chocolate chips are still gooey. Once cooled, they're a touch more dense (not that that's a bad thing!).
Mr Keller certainly knows a thing or two about cookin'. 😀
