Chocolate Bouchons

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Aug 25, 2015


Chocolate Bouchons

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Chocolate Bouchons
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Yield dozen
Author The French Pastry School
Prep time 20 minutes
Cooking time 10 minutes
Total time 30 minutes


The term "bouchons" comes from an old French phrase for cork or bottle stopper.


  • 1/2 cup plus 1T butter, unsalted
  • 1 cup plus 1T powdered sugar
  • 1/2 cup American Almond almond powder
  • 1/3 cup pastry flour
  • 1/8 cup Cacao Barry cocoa powder
  • 3 fresh egg whites


  1. Prepare beurre noisette (brown butter) by heating the butter in a saucepan until light brown, then strain solids out.
  2. Mix all the dry ingredients together.
  3. Add the egg whites, the apple compote, and the strained beurre noisette.
  4. Let mixture mature overnight in refrigerator.
  5. Pipe in molds and garnish with gianduja cubes, candied orange, and cacao nibs
  6. Bake in a convection oven at 190ºC/375°F, vent closed, for about 8–10 minutes.
  7. Let cool; store in an airtight box or freeze.