Comments on: How sweet it is…

By: nike air max

nike air max — Fri, 05 Feb 2010 03:53:51 +0000

Now I very hungry. I think so delicious..want to eat

By: Veron

Veron — Tue, 22 Dec 2009 03:26:33 +0000

Welcome, Fink. Yes, I have fond memories of Bouchon Bakery. Do check out the macaron chronicles too as they are one of my obsessions.

By: Fink

Fink — Sun, 20 Dec 2009 23:38:40 +0000

This is an older post but, as I have just been introduced to your lovely blog, I feel I must comment on this blog. I am a humongous fan of Mr. Keller’s Bouchon Bakery, I recently bought a box of 24 of his macaron’s on a day trip to NYC, at his Columbus Circle store, and they were gone by the ride home (I simply couldn’t help myself!). I have made replica’s of his macaron’s but sadly they do not hold up to Mr. Keller’s but, you have opened me up to all of his other deserts, I cannot wait to try and make this beautiful bouchon! Thanks Veron!

By: valentina

valentina — Tue, 30 Nov 1999 06:00:00 +0000

Hi Veron!
What great bouchons you've baked here. If I could, I would've eaten the photos!!
Could we use ramekins if there's no timbale molds at home?

By: Tanna

Tanna — Tue, 30 Nov 1999 06:00:00 +0000

His book is a drooling read is it not!
Keller = Killer there may be a bite of truth there, still when I read (as you say re-read) and follow, his recipes produce killer results.

Beautiful Bouchons!!

By: Brilynn

Brilynn — Tue, 30 Nov 1999 06:00:00 +0000

You know it's going to be good when it's a Keller recipe!

By: Lydia

Lydia — Tue, 30 Nov 1999 06:00:00 +0000

Veron, even that chocolate goo looks pretty darned good to me! As someone who doesn't really bake, but really likes chocolate, I am in awe — and now I'm kind of hungry, too…..

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

Veron, looks absolutely wonderful, but I must confess I've never seen a timbale mold, and wouldn't recognize it! From what you write, I gather they are small, if not bite sized?

By: Patricia Scarpin

Patricia Scarpin — Tue, 30 Nov 1999 06:00:00 +0000

Veron, I had a laugh with your post – I totally relate to it!
I sometimes read the recipe too fast and then, in the middle of the process, something like "refrigerate dough for 1/2 day" shows up and I want to die.

Your bouchons look delicious and I'm sure they are worth trying!

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

Hi Valentina – I used ramekins for the extra batter but it will sink in the middle. It'll taste just as good though.
Tanna – I really love keller's books, I just could kick myself for not cooking from it more.
Brilynn – I agree with you wholeheartedly!
Hi Lydia – actually the one with the goo was the first one I ate and it was darn tasty!
Hi T.W. – yes, timbale molds are small but not quite bite-size. They are a bit bigger than shot-glasses in size but made of metal.
Patricia – Glad I'm not the only one doing the speed reading of recipes. That totally happened to me "refrigerate dough for 1/2 day" he..he..(although it was not funny then)