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Entries tagged with 'Bouchon Bakery'

Where to Eat Near Grand Central Terminal (Our Updated Guide)

New York Ida Yu 14 comments

We've updated our guide to eateries in and around Grand Central Station to clear up all of your questions if you find yourself in the area looking for somewhere to eat. "How do I avoid the tourist traps?" "Should I venture outside the terminal?" "Where should I go for a solid, quick slice of pizza?" "Can I get a world-class dinner without hopping a cab?" Read on for the answers and our list of suggestions, complete with a map! More

Sugar Rush: St. Patrick's Day Shortbread Cookies at Bouchon Bakery

New York Max Falkowitz Post a comment

All too often, seasonal menu items are overwrought and underpowered, sent into the spotlight before the kitchen gets them really right, then shelved after a few weeks. So it's refreshing to see Bouchon Bakery take a more straightforward approach to St. Patrick's day with these butter cookies. More

Sugar Rush: Kouign Amann at Bouchon Bakery

New York Max Falkowitz 10 comments

Bouchon Bakery's kouign amann gives midtown its own taste of the French pastry wonder. More

Bake the Book: Lemon Meringue Tarts

Sweets Emma Kobolakis Post a comment

These highly delightful lemon tarts from The Bouchon Bakery cookbook let everyone at the table have their own dessert. Pile the meringue high or low; the sweet tart dough, lightly spongy madeleine layer and tart lemon filling combine texture and taste in a marvelous way. More

Bouchon Bakery's Lemon Meringue Tarts

Serious Eats Emma Kobolakis Post a comment

There's something special about having your very own dessert. Larger than petits fours, but just as precious, the surprising layer of madeleine cake push these tarts past pleasant and towards perfection. More

Bouchon Bakery's Crêpe Cake

Serious Eats Emma Kobolakis 6 comments

According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream. More

Bake the Book: Crêpe Cake

Sweets Emma Kobolakis 9 comments

According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crepes sandwich layer upon layer of thick, orange-zested pastry cream. More

Bake The Book: Bouchon Bakery Marshmallow Eggs

Sweets Emma Kobolakis 2 comments

Even though it's January, a sign of spring is always welcome. And these pretty little lighter-than-air eggs give us something to look forward to. Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought. More

Bouchon Bakery Marshmallow Eggs

Serious Eats Emma Kobolakis 2 comments

We know it's still January. But these pretty little lighter-than-air eggs give us something to look forward to. Namely, spring. Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought. More

Bake the Book: TKO Cookies

Sweets Emma Kobolakis 5 comments

TKOs are Sebastien Rouxel's design on the classic chocolate sandwich cookie. Both the size and quality are on a grander scale; they measure three inches in fluted diameter, and are elegantly filled, drop by drop, with a piping bag. You can follow all these delicate steps yourself, or take a couple shortcuts: the results will be impressive either way. More

Bouchon Bakery's TKO Cookies

Serious Eats Emma Kobolakis 8 comments

Think of these as an elegant Oreo. An elegant, giant Oreo. Deeply chocolatey, with a white chocolate based cream that's far more satisfying than sugar paste, these are cookies you can eat alone, or filled, or double filled. Don't tell Keller. More

Bake the Book: Bouchon Bakery

Sweets Emma Kobolakis Closed

In the pantheon of modern chefs, Thomas Keller has carved out a unique niche for himself. A signature combination of passion and whimsy infuses his work, making his vision edible. The Bouchon Bakery cookbook, co-authored by Keller's executive pastry chef Sebastien Rouxel, is an amalgamation of French and American baked goods. It's as much of a pleasure to pore through Bouchon Bakery as it is to bake from it. Any effort you make will be richly rewarded. More

All Aboard the NYC Bûche de Noël Train

Sweets Max Falkowitz 11 comments

"So I want to make a train," Ed says one day. "Out of buches de noel." "You mean with yule logs?" "Yeah, with yule logs. We'll make a train."

So a train we made. And it was awesome.

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Sugar Rush: Ice Cream at Bouchon Bakery

New York Kathy YL Chan 1 comment

Since when does Bouchon do ice cream? Since now. More

10 Can't-Miss Autumn Sweets in NYC

New York Kathy YL Chan 4 comments

If I had it my way, pumpkin, apple, pecan, and all those warming, autumn-inspired treats would appear on the menu of bakeries and sweet shops all year long. But since that isn't happening anytime soon, I'll take what I can get for the next few months. That means caramel-laced pumpkin scones, pecan tarts with a spicy gingerbread crust, cranberry and apple cobblers topped with chantilly cream, and pumpkin custards. And that's just the beginning. More

Sugar Rush: Rhubarb Olive Oil Shortcake at Bouchon Bakery

New York Kathy YL Chan Post a comment

A dense, rich olive oil cake is paired with chunky rhubarb jam, a fruity deep red wonder that soaks into every nook and cranny. More

Where to get Cool, Creative Chocolate Easter Bunnies and Eggs in New York

New York Max Falkowitz 1 comment

Here are some fun chocolate bunnies and eggs from New York bakeries and chocolatiers that we'd love to find in our Easter baskets. More

Sugar Rush: Mint-Chocolate Cake at Bouchon Bakery

New York Kathy YL Chan 1 comment

Six different layers in this Mint-Chocolate Cake ($6.95) from Bouchon Bakery, and I can't decide which I like best. Is it the mint-jelly and chocolate ganache quenelle that tops off the slice? Or maybe that pure white layer of vanilla bean mousse? It's hard competition when pitted against soft green mint mousse and a brownie-like chocolate cake. And don't forget about that layer of milk chocolate mousse! More

10 Peppermint Sweets We Love in NYC

New York Kathy YL Chan 3 comments

The holiday season brings with it all sorts of rich tastes and smells: eggnog and warm apple cider; the scent of baking cookies and gingerbread; cozy spices of cinnamon and nutmeg. But then there's peppermint, and the million different ways restaurants, bakeries and coffee shops in this city incorporate it into desserts. From housemade peppermint patties to candy cane ice cream, deciding where to start is the hardest part. Check our ten of our favorites. More

Sugar Rush: Sugar Pie at Bouchon Bakery

New York Kathy YL Chan Post a comment

A fresh batch of brioche warm out of the oven is so good and simple on its own, it almost seems impossible to improve upon. But leave it to Bouchon Bakery to create the Sugar Pie—a brioche round topped with copious amounts of butter and sugar whipped together, then baked a bit longer. More

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