FCC3: Patisserie

Bouchons au chocolat

For my Patisserie class, in February, we made the following:

  • Tartelettes aux amandes
  • Macarons
  • Bouchons au chocolat
  • Financiers
  • Petits gateaux super moelleux!!!
  • Cakes citron graines de pavot
  • Moelleux coco choco

I will give you a few of my favorite desserts from that day, and if you would like any additional recipes you can send me an email. :)

First up are the bouchons au chocolat!


  • 120g of chocolate (4 1/4 ounces)
  • 80g of butter (~1/3 cup)
  • 80g of sugar (~2/3 cup)
  • 80g of almond powder (~1/2 cup)
  • 2 eggs

Melt the chocolate in a metal bowl over a pot of boiling water. Next, add the butter, then the sugar, eggs, and almond powder. Pour the mixture into tiny molds and cook 10-15 minutes at 180C/350F.




  • 125g almond powder (~3/4 cup)
  • 4 egg whites
  • 225g powdered sugar (~2 cups)

Beat the egg whites into “snow”, but not too stiff. Fold in the powdered sugar, then the the almond powder. Fill the mini molds 2/3 the way full. Then let them rest for 20 minutes, to form a crust. Preheat the oven to 160C/325F and let them cook for 15-20 minutes. Leave to cool.

I would recommend not letting them rest for 20 minutes. When I replicated this recipe from my class, they did form a crust, but they looked weird when they puffed up. I prefer the crackled look above. (Just don’t let them overcook! They should generally be a lighter color.)



Ingredients: for 50 pieces

  • 170g butter (3/4 cup)
  • 5 egg whites
  • 250g powdered sugar (~2 heaping cups)
  • 135g almond powder (3/4 cup)
  • 55g flour (~1/2 cup)

Melt the butter in a pan and simmer for 2 minutes or so to “brown” the butter. Mix the sugar, flour, and almond powder in a bowl. Next, beat the egg whites into snow (but not too stiff). Then, fold in the beaten egg whites, and then the lukewarm browned butter. Lightly butter the molds, and fill them up half way with a spoon. Heat them for 5 minutes on 240C/ 450F, then 5 minutes at 200C/400F, and then turn the oven off and leave them in for an additional 5 minutes.

Not tested: An alternative temperature to cook them at is 180C/375F for 10-18 minutes. This may be a less stressful way to bake them. I always worry that they will burn, but generally the edges should be browned.

Side note: The financiers should stay fresh for up to 6 days in a sealed container (If you can refrain from eating them all). :) Another fun thing to try is to make them chocolate/coffee flavored by adding 3 tbsp of cocoa powder and 3 tbsp of strong coffee.

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