Bouchon Bakery: Speculoos Cookies and Ice Cream Sandwiches

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Speculoos cookies are similar to gingersnaps but the spice here being cinnamon. These are a great alternative to the traditional spice or gingerbread cookie because they are more mild and they don’t have that strong molasses flavor.

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Bouchon Bakery: Raspberry Macarons

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Valentine’s week I attempted the Bouchon Bakery macarons, twice. I didn’t get them quite right and not because of the recipe. It is a solid one and I plan to use it in the future but I need to experiment with placement in the oven so they bake properly. In this post I go into detail on the process. The filling is a raspberry buttercream that I made by flavoring a French buttercream with seedless raspberry jam.

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Bouchon Bakery: Florentines

Florentines are what I’ll label as “fancy” cookies from the Bouchon Bakery book. While Thomas Keller’s cookie offerings primarily focus on American classics and interpretations of childhood favorites, florentines are more complex both in execution and flavor.

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Bouchon Bakery: Dog Treats

Even man’s best friend gets treats at Bouchon Bakery. I remember on one of my visits, at the counter there was a glass jar filled with dog bones made using foie gras, quite luxurious before the ban of the ingredient in 2012. Chicken liver is the replacement, according to the recipe in the book.

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Bouchon Bakery: Shortbread

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After a couple of weeks of more involved cookies, we get back to the basics with this shortbread recipe. Just five pantry staples: butter, sugar, flour, vanilla and salt. At first I was underwhelmed with the idea of doing this recipe. It didn’t seem that interesting but after consuming more than my fair share of cookies, this recipe now sits very high up on my go-to list.

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