Coffee cakes from Bouchon Bakery (page 104) 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

  • bwhip on January 06, 2019

    Heavenly. I appreciate the precision required by Chef Keller with measuring/weighing ingredients. Takes a little longer, but I can’t argue with the results. Wonderful flavor and just the perfect, light crumb. Easily one of the best coffee cakes I’ve ever eaten, and the presentation in these particular type of muffin cups is very elegant. The very refined touch of sprinkling a dusting of powdered sugar, cocoa and cinnamon at the end is yet another way Chef Keller takes it to the next level. Delightful.

  • anya_sf on January 14, 2018

    I'm not sure my butter achieved mayonnaise consistency, but the batter turned out fine. I used vanilla extract instead of paste. I could only find 5" paper baking molds, not 4.5". I piped the batter as instructed, but only had enough for a single layer, not 2 layers, so I just sprinkled the brown sugar/cocoa filling on top. It worked OK, but next time I'll skip the piping bag and just spoon the batter in hopes of actually making layers. Maybe I'll just use jumbo muffin tins or bake one big cake instead. I assembled them the night before baking, which worked well. These were super delicious!

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