Archive for the ‘Bouchon Bakery Cookbook’ Category

      It’s just a Bundt cake really, but it looks so regal on this black cake stand.


These are so good! I make another scone recipe that is similar but this recipe is better. I think that the addition of heavy cream and Creme Fraiche along with the overnight freezing somehow makes the scones more tender.  They just melt in your mouth and most scones don’t.

What a beauty this cake is. So elegant and so much chocolate goodness.

These are delicious cookies!

Pg. 94 These were fun and easy to make.  I followed the instructions exactly but I did double the recipe and got about 28 Madeleines from a double batch .  These are best the day you bake them. This is a genoise batter which is what you often use for   Read More ...

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