Bouchons with Salted Caramel Frosting Recipe

Bouchons with Salted Caramel Frosting Recipe
Staff Writer
Bouchons with Salted Caramel Frosting
BlackboardEats
Bouchons with Salted Caramel Frosting

Try these irresistible bite-sized wonders from chef Lena Kwak. They’re fun to eat, but don’t forget to share! The frosting is best used immediately, so for optimal results, make the frosting while the bouchons are baking. — Will Budiaman

Click here to see Chefs' Favorite Winter Recipes.

12
Servings
397
Calories Per Serving
Deliver Ingredients

Notes

*Note: Cup4Cup flour is a gluten-free flour developed by chef Lena Kwak with the support of Thomas Keller. It can be found at Williams-Sonoma. If it is not available to you, replace with equal amounts of regular all-purpose flour.

Ingredients

For the frosting

  • 1/3  cup  granulated sugar
  • 2  tablespoons  water
  • 1/4  cup  heavy cream
  • 1  teaspoon  vanilla extract
  • 1 1/2  sticks butter, at room temperature
  • 1  cup  powdered sugar
  • 1  teaspoon  kosher salt

For the bouchons

  • 1 1/2  sticks unsalted butter, melted and just slightly warm, plus more for the timbale molds
  • 3/4  cups  gluten-free flour, preferably Cup4Cup, plus more for the timbale molds*
  • 1  cup  unsweetened cocoa powder
  • 1  teaspoon  kosher salt
  • large eggs
  • 1 1/2  cup  plus 3 tablespoons granulated sugar
  • 1/2  teaspoon  vanilla extract
  • 6  ounces  semisweet chocolate (such as 55-percent Valrhona Equatoriale), chopped into chocolate chip-size pieces
  • Ice cream, for serving

Directions

For the frosting

Place the sugar and water in a small saucepan over medium-high heat. Cook the sugar until it resembles caramel, turning thick in consistency and dark amber in color.

Remove from heat and whisk in the cream and vanilla extract. (Be sure to protect your arms as hot sugar tends to “jump” from the pan.) Set aside to cool completely.

In a mixer fitted with the paddle attachment, whip the butter until light and fluffy. Add in the powdered sugar and salt, mixing until fully incorporated. Over medium speed, add the cooled caramel and beat until airy. Set aside.

For the bouchons

Preheat the oven to 350 degrees.

Grease 12 timbale molds with butter and dust them with flour. Set aside.

Sift the flour, cocoa powder, and salt into a bowl and set aside. In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and very pale in color, about 3-5 minutes. Add the vanilla extract.

Reduce speed to low and add about 1/3 of the dry ingredients, then 1/3 of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 day.)

Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about 2/3 full.

Place in the oven and bake for 20-25 minutes. When the tops look shiny and set (like a brownie), test 1 cake with a wooden skewer or toothpick: It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Transfer the bouchons to a cooling rack.

After 4-5 minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds. (The bouchons are best eaten the day they are baked.) Frost and serve with ice cream, if desired.

Nutritional Facts

Total Fat
18g
26%
Sugar
8g
9%
Saturated Fat
4g
17%
Cholesterol
3mg
1%
Carbohydrate, by difference
53g
41%
Protein
6g
13%
Vitamin A, RAE
11µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
80mg
8%
Choline, total
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
20µg
5%
Iron, Fe
7mg
39%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
23mg
3%
Selenium, Se
3µg
5%
Sodium, Na
74mg
5%
Water
19g
1%

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.