Karen Barker's Basic Pie Crust
I've never even tried to make a pie, but if I ever did, I would use Karen Barker's recipe for basic pie crust. Here it is, and what's interesting is how little it differs from Melissa Clark's in the Times.
Explore by Tags
Entries from Recipes tagged with 'recipe'
Chocolate Bouchon Recipe
As promised, the chocolate bouchon recipe from Bouchon by Thomas Keller with Jeffrey Cerciello (Artisan, 2004).
- Butter and flour for the timbale molds.
- 3 1/2 ounces (3/4 cup) all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 large eggs
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 24 tablespoons (12 ounces) unsalted butter, melted and just slightly warm
- 6 ounces semisweet chocolate (Vahlrona or Scharffenberger or Lindt will do just fine), chopped into pieces the size of chocolate chips
- Confectioner's sugar
Note: Bouchon uses 2-ounce Fleximolds. He says you can also use 3-ounce fleximolds.
Preheat the oven to 350 degrees. Butter and flour twelve timbale molds. Set aside.
Sift the flour, cocoa powder, and salt into a bowl; set aside.
In the bowl of a mixer fitted with the paddle attachment or in another large bowl if using a handhels mixer, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then one-third 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 a 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 two-thirds full. Place in the oven and bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test one 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 a couple of 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.)
TO SERVE: Invert the bouchons and dust them with confectioners' sugar. Serve with ice cream, if desired.
