Bouchons from Bouchon Bakery (page 102) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on May 10, 2026

    These are so good. Melt in your mouth. No problem getting them out of the silicone mold. Definitely my bouchon recipe to go to.

  • EmilyR on February 18, 2019

    These bring me back to when I first moved to NYC and could walk to Bouchon. Give yourself time to make these, since there is a 2 hour rest period. I used the nordicware mini popover pan and I love both this recipe and the versatile pan. We all enjoyed the bouchon, however it is difficult to eat more than one - they are very rich. Thankfully this recipe is easy to pull together and only makes 12.

  • anya_sf on January 25, 2018

    I made a double batch for a pot luck and purchased silicone molds just for this recipe. I couldn't get the "real" ones in time, so bought similar, tapered molds that were somewhat larger. The batter did not come up to the top and it was hard to tell how full they were, so I didn't end up with the same amount in each. Nevertheless, they baked up OK. They took longer to bake, around 20 minutes. I had no problem unmolding them and they turned out great. They are basically like brownies, so of course everyone loved them.

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