http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html In LA, but Still Exploring Desserts Fri, 05 Dec 2008 08:48:47 +0000 http://wordpress.org/?v=2.6 http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-25849 Julia’s Blogfest » Napa Valley, Part 1: days 1 thru 4 Sun, 25 May 2008 03:46:58 +0000 http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-25849 [...] glass with a new one! Just top notch. We ate at the amazing L’Auberge de Soleil, Boucheon pastry shop and restaurant (owned and run by the infamous Thomas Keller of French Laundry (which we did NOT go [...] [...] glass with a new one! Just top notch. We ate at the amazing L’Auberge de Soleil, Boucheon pastry shop and restaurant (owned and run by the infamous Thomas Keller of French Laundry (which we did NOT go [...]

]]> http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-21259 Bouchon Bakery’s Cheese Danish Game is On Again - Sweet Napa Thu, 06 Mar 2008 04:35:26 +0000 http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-21259 [...] The first time I wrote about it on January 19, 2006, I was in love with the rich, muscular dough and bright, tangy flavor. [...] [...] The first time I wrote about it on January 19, 2006, I was in love with the rich, muscular dough and bright, tangy flavor. [...]

]]> http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-1265 Sweet Napa » Blog Archive » A Burger and a Chili Thu, 03 Aug 2006 04:13:00 +0000 http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-1265 [...] So, this was the final thing, complete with that hulking beast of a patty and, um, perky brioche bun from Bouchon Bakery. I was concerned that all of the flavors and textures would become jumbled, but they worked together very well, with an emphasis on spice and smoke and pork and unctuousness. If anything, the manchego gets a bit lost if sliced too thin, which is often the case with cheese in burgers like this, so be sure to put a lot if you really to taste it; we put ours on too late, too, and it didn’t melt all the way. [...] [...] So, this was the final thing, complete with that hulking beast of a patty and, um, perky brioche bun from Bouchon Bakery. I was concerned that all of the flavors and textures would become jumbled, but they worked together very well, with an emphasis on spice and smoke and pork and unctuousness. If anything, the manchego gets a bit lost if sliced too thin, which is often the case with cheese in burgers like this, so be sure to put a lot if you really to taste it; we put ours on too late, too, and it didn’t melt all the way. [...]

]]> http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-229 Sweet Napa » Blog Archive » A Queen of Pudding for St. George’s Day Sun, 23 Apr 2006 23:59:06 +0000 http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-229 [...] For this event, I wanted to try something new, so I chose this recipe for a Queen of Puddings. It’s a lovely dessert with a base of custard that’s thickened with breadcrumbs (no add’l flour or starch necessary), topped with jam (I used marionberry), and covered with meringue. The result is light and fluffy, with a wonderful sweet mix of vanilla, lemon, and marionberry flavors. I couldn’t stop eating it — and I even had a box of pastries from Bouchon Bakery waiting for me on the counter that just had to keep on waiting. [...] [...] For this event, I wanted to try something new, so I chose this recipe for a Queen of Puddings. It’s a lovely dessert with a base of custard that’s thickened with breadcrumbs (no add’l flour or starch necessary), topped with jam (I used marionberry), and covered with meringue. The result is light and fluffy, with a wonderful sweet mix of vanilla, lemon, and marionberry flavors. I couldn’t stop eating it — and I even had a box of pastries from Bouchon Bakery waiting for me on the counter that just had to keep on waiting. [...]

]]> http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-175 Sweet Napa » Blog Archive » Gateau St. Honore Sat, 15 Apr 2006 01:24:42 +0000 http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-175 [...] Admittedly, it’s a silly cake. But addictive. I’d only had it in tart form before, notably at Bouchon Bakery. Its base is a round of puff pastry, and choux pastry is piped around the border and in a spiral inside. It is then baked, and when cool, filled with creme chiboust (pronounced shi-boost). Creme chiboust is made by combining hot pastry cream and hot italian meringue, which takes a little bit of coordination; two people started them at the same time and aimed to finish at the same time. On the outside are profiteroles dipped once on each side in caramel that dries crisp so that one end gets a little hat and the other end sticks to the main pastry. The ones that I’d had before were smaller so that you could comfortably pop the whole thing in your mouth… and it crackles with caramel before the creme chibouste explodes out from the soft choux pastry and it all melts away. Whipped cream is piped on top of the creme chiboust using a special tip that has a slit in it so that it comes out like a robust mohawk. We finished it with chocolate shavings and a sprinking of powdered sugar (which we are told helps the contours of the choc shavings pop out). A cross section looks like this: [...] [...] Admittedly, it’s a silly cake. But addictive. I’d only had it in tart form before, notably at Bouchon Bakery. Its base is a round of puff pastry, and choux pastry is piped around the border and in a spiral inside. It is then baked, and when cool, filled with creme chiboust (pronounced shi-boost). Creme chiboust is made by combining hot pastry cream and hot italian meringue, which takes a little bit of coordination; two people started them at the same time and aimed to finish at the same time. On the outside are profiteroles dipped once on each side in caramel that dries crisp so that one end gets a little hat and the other end sticks to the main pastry. The ones that I’d had before were smaller so that you could comfortably pop the whole thing in your mouth… and it crackles with caramel before the creme chibouste explodes out from the soft choux pastry and it all melts away. Whipped cream is piped on top of the creme chiboust using a special tip that has a slit in it so that it comes out like a robust mohawk. We finished it with chocolate shavings and a sprinking of powdered sugar (which we are told helps the contours of the choc shavings pop out). A cross section looks like this: [...]

]]> http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-56 Sweet Napa » Blog Archive » Bouchon Bakery Revisited - Yountville Sun, 12 Mar 2006 16:25:08 +0000 http://www.sweetnapa.com/2006/01/19/bouchon-bakery.html#comment-56 [...] Since my last visit to Thomas Keller’s Bouchon Bakery, I’ve heard offhand mixed reviews of it from others (lack of freshness, rude counterpeople), so I was eager to return and see if my positive last visit had only been something like a dream. And this time, I brought a neutral third party named Chad. [...] [...] Since my last visit to Thomas Keller’s Bouchon Bakery, I’ve heard offhand mixed reviews of it from others (lack of freshness, rude counterpeople), so I was eager to return and see if my positive last visit had only been something like a dream. And this time, I brought a neutral third party named Chad. [...]

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