Baking Bouchons

You may remember (a few posts ago) that my friend brought me some decadent treats called bouchons. We liked them so much...I made them. 

When we were still newly-weds we lived in San Francisco.  There was a huge Williams-Sonoma store downtown.

  I loved to put E in her stroller and spend time window shopping (and sometimes buying; we had a small kitchen in our apartment).  When we moved away, I went into withdrawal because the only W-S stores were in California...a 12 hour drive by car. When we went back to visit or vacation I always stopped in.  Later a W-S franchise opened here, and gift cards were one of my frequent requests for birthday and Christmas gifts.  A few months ago I was cleaning out my wallet.  Tucked into a forgotten corner was a VERY GENEROUS gift card from my husband with A VERY VERY GENEROUS credit amount that I had forgotten about.  I mean really, who does that?  It's been a fun to have Christmas in April...3 years later.  I've purchased quite a few things with the card and still have a lot of credit left on it.  So the other day, I drove down the hill and bought a silicone bouchon mold.  Then I mixed up this, and piped and baked them, and added some powdered sugar and fresh strawberries.

These moist, brownie-like confections are rich, buttery, and full of chocolate chunks.  One or two per person will be enough...for a few hours anyway.


I suggest you pair them with a nice, tall, cold glass of milk.                             


You can find the original recipe for Thomas Keller's bouchons here. 
These can be made in muffin tins or timbale molds if you don't have a bouchon mold.