A Little Bakery: Bouchons

I bake all of the time, I just forget to post about it here. So here's a little something that I made the other day...

Bouchons are one of my favorite desserts. Of the small, single serving type, they are tops. Basically a brownie in the shape of a cork. I love these little guys.

Tiny one or two bite treats. They are packed with flavor...and calories...and butter...and sugar.

While making a batch the other day, I thought it would be fun to bake a raspberry into the middle of each one.

The recipe comes from Thomas Keller's book, "Bouchon Bakery". The original Bouchon Bakery is in Yountville, CA. It's about an hour north of the Bay Area. I've been there once, and it was incredible. Many of the recipes in the book are way above my skill level. I like to pull some of the easier ones (easier is a relative term here) and work on them to better my skills and confidence. I've tried a few of the more difficult ones and have had good results. The main problem for me is finding the time to dedicate to them. Some of the recipes are very time consuming, and I have a short attention span.

Bouchons, in my opinion, have the highest "reward factor" of any dessert that I make. They take a little more time than some recipes...but they are quicker than most...and the pay out is well worth it.