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Mar 31, 2013 05:31 PM

Cookbook of the Month April 2013 BOUCHON BAKERY: All recipes

Welcome to Thomas Keller month.

Please post your full-length reviews of all recipes from THE BOUCHON BAKERY here. Please mention the name of the recipe you are reviewing and the page number, if possible, as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

I can't wait to see your reviews - happy cooking!

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  1. gg you are awesome! Thanks so much for posting this. Of all the books, I look forward to this one the most. I just rec'd it on Thursday and everything looks delicious. I resolved to bake more this year so I do hope to attempt something from this book over the course of the month ahead. I look forward to reading of everyone's baking adventures.

    1 Reply
    1. re: Breadcrumbs

      Yes, me to. I want to see how the recipes turned out for most people as I'm a keen baker and am always on the lookout for new baking cookbooks.

      But Thomas Keller scares me. I made a number of recipes from his famous French Laundry cookbook and while most of them turned out tasty enough the amount of effort and time required was exhausting and ultimately negated any joy from eating the creations. To top it, I had more failures from his cookbook despite following recipes to the letter and using the best quality ingredients I could find. Keller is a highly sophisticated chef as is the French Laundry and food from these places are not easily duplicated in a home kitchen.

    2. Epic fail on the Easter dessert: Rum Cake. Will post details when I've fully recovered.

      5 Replies
      1. re: pikawicca

        Ahhh, bummer pikawicca. I'm so sorry to hear this. What a disappointment. I hope this isn't indicative of things to come...

        I look forward to your report.

        1. re: pikawicca

          Oh noes! I made an awesome rum cake the other day from Dan Lepard's awesome books, Short and Sweet. I know that doesn't help but thought I'd share!

          1. re: pikawicca

            Followed directions to butter, chill, and coat with sugar my (Kaiser non-stick) bundt pan. After baking (took 20 minutes longer that stated in recipe), standing for 10 minutes, tried to turn it out. The entire bottom of the cake stuck to the pan. It was a horrific mess. Ended up making trifle with the cake pieces. It did have a nice crumb, but overall nothing special.

            The recipe is, IMHO, overly fussy, besides; the instructions for adding the eggs are simply bizarre.

            1. re: pikawicca

              Oh dear, so sorry to read this Pika. Hope it wasn't too debilitating.

            2. From previous endeavours,


              Lemon/Poppy seed, p.80
              Banana, p.81
              Carrot, p.83

              Subbed plain yogurt for creme fraiche when unavailable. Didnt make the various toppings suggested. Otherwise, followed directions to the T, which is usually critical to achieve kelleresque results. So yes, you need to weight the egg and everything else. (for the egg, I found it a little easier to blend it than to sieve it through a strainer before).

              Admittedly, I'm a Thomas Keller devotee. But these muffins were the best I have ever tasted. Light, airy, deep and lingering taste. Almost cakelike. Only critic would be the slight greasiness of the carrot one, which uses canola oil instead of butter as the fat component. Maybe user error on my part.

              Use of cake flour (instead of AP) and the long resting time (overnight up to 36 hours) seems the key. Doubled batches without problem. They also freeze great, shrink wrapped.

              I'm sure the rest of the muffin recipes will become part of my repertoire in the near future.

              3 Replies
              1. re: sir_jiffy

                Ooh - thank you for these reviews, sir_jiffy. Muffins seem like a good entry point for this rather daunting cookbook. I'll give them a shot!

                1. re: sir_jiffy

                  That carrot one might be calling my name.


                  1. re: sir_jiffy

                    I made the pumpkin muffins from Bouchon Bakery as posted here:

                    Also a success! Moist and flavourful, will be making these again for sure.

                  2. Oatmeal Raisin Cookies p. 32

                    I have to say, when I first got this cookbook, I was skeptical – I mean, will 144 grams of flour instead of 145 make that big of a difference? But, I went out and bought the digital scale and followed the recipe as is. I thought I would start with cookies since the recipe was pretty straightforward.

                    I have to say, these were the best oatmeal raisin cookies I’ve ever made. Crispy outside, chewy inside, perfect amount of cinnamon. I had one, and an hour later, my husband had eaten the rest. So, there’s another endorsement, but I may need to make more…

                    9 Replies
                    1. re: GBMicki

                      I've had them from the Bakery, and I agree they are very good cookies.

                      1. re: GBMicki

                        These were a big hit when I made them. I will never need another oatmeal cookie recipe.

                        1. re: GBMicki

                          Hi GB (and anyone else who's made the Bouchon Bakery Oatmeal Raisin Cookies),

                          I plan to make these much, much smaller than even the small ones they discuss at the very end of the recipe which are 72 grams dough each. I think I won't go higher than about 40 grams dough per cookie. I will adjust baking time downward and watch like a hawk. In your estimation, what should the cookies look like at the time they should be removed from the oven?


                          1. re: soccermom13

                            Hi soccermom13,

                            I just baked them today and took a picture of my cookies side by side. I forgot to reverse them halfway into baking, though. :) The batch on the left is made by convection oven and the ones on the right are by standard oven.

                            1. re: wench31

                              wench31 your cookies look lovely and what a striking difference between the convection baked and conventionally-baked versions. I have only baked one item using convection so I'd be most grateful for any tips you might have. Did you adjust the temperature or baking duration when using convection?

                              1. re: Breadcrumbs

                                I followed his instructions at 325 for 16 mins for convection and 325 for 21 mins in standard in smaller batches (12 cookies at 72 gms each)

                                1. re: wench31

                                  Thanks so much for this wench31. Have you tasted both versions? I'm wondering if you have a preference and what the differences are (if any) in terms of texture. The convection version look as though they may be more tender perhaps?

                                  Your post is very helpful, thanks again.

                                2. re: wench31

                                  wench31---Thank you so much for the photo. But now I have serious convention oven envy! While both pans of cookies look great, the cookies baked in the convection oven are the ones I'd grab first. Do you think using doubled cookie sheets in my conventional oven would help me produce cookies that look more like your convection cookies?
                                  Thanks again.

                            2. Yesterday, I went to the Bouchon Bakery in BH for the first time. I am still waiting for my copy of the baking book to come into the library, but if what I tasted is any indicator, we are in for quite a treat. I had this poofy pastry filled with a salted carmel custard, no idea what it was called. Incredible.

                              I plan on going to the sidewalk cafe and the bistro later this month, purely for research purposes, ahem. Will report back.

                              4 Replies
                              1. re: dkennedy

                                Thanks for taking one for the team, dkennedy. That's what I love about chowhounders - selfless to a tee!

                                1. re: dkennedy

                                  I don't think that recipe is in the book, which is my one issue with it: some of my favorites weren't included!

                                    1. re: The Dairy Queen

                                      No, unfortunately... one is the PB and jelly macaron and the other is the lemon and cream cheese pastry/danish.