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This silicone mold turns out a dozen delectable chocolate cakes called bouchons (French for "corks"). Serve them with a dusting of confectioners' sugar or drizzle them with chocolate sauce or crème anglaise.
- Made of flexible silicone – the first choice of many pastry chefs – the mold heats evenly and cools quickly.
- Heat-resistant to 500°F.
- Naturally nonstick, the silicone releases evenly baked pastries every time without greasing or flouring.
- Made in France by de Buyer, a premier manufacturer of cooks' tools and bakeware since 1830.
- Top-rack dishwasher safe.
- A Williams Sonoma exclusive.
- Dimensions & More Info
- 10 3/4" x 6 3/4" x 1 1/2" high.
- Made in France.
- Use & Care
- Oven safe to 500°F.
- Freezer safe to -40°F.
- Top-rack dishwasher safe.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
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Rated 5 out of 5 by ollie from Easy & Tasty Just bought my second mold since I'm a little lazy and didn't want to do multiple batches anymore. I use a package brownie mix and it makes 24. I use pam baking spray and fill each one to the top using a small ice cream scoop.Bake @ 350 for approx 25 minutes. Let cool for about 5 minutes. When I unmold, I pull on the sides a little and they pop right out. In past I didn't do this and some were stuck. Dust a platter with confectionary sugar then place bouchons on platter and dust tops with confectionary sugar. They look really nice and taste great with little effort. Someday I'll try the intended recipe. While it is excellent quality, I find it isn't that easy to clean. So I hand wash first, then put in my dishwasher.Date published: 2016-05-28Rated 5 out of 5 by dallasgirl53 from A MUST to make Keller's BROWNIES I was ambivalent when I first purchased this bouchon mold, but once I made Thomas Keller's recipe in this I couldn't wait to use it again. The reviews were fantastic even by traditional brownie snobs. And the mold made them extra special. I do not believe they would be as good any other way- A MUST HAVE ITEM!Date published: 2015-01-23Rated 5 out of 5 by roro84 from great item! This mold is perfect. I would not make these bouchons in any other pan. They just pop right out even without greasing the molds and are perfectly shaped. I bought my first one and then immediately splurged on a second. I used Thomas Keller's recipe and they were delicious!!Date published: 2014-12-23Rated 5 out of 5 by WyoWindblown from perfect for adding dimension to a cookie plate This little mold works just as it should. My bouchons rose 1/2 inch above the level of the mold and had nice, shiny tops. With the flatness of regular cookies and lemon squares, it's nice to have a different shape and height on a holiday cookie tray. I buttered and floured each well, piped the batter with a plastic sandwich bag (corner cut off), baked them, allowed them to cool on a rack for 15 minutes, then sort of pulled the sides away before inverting the mold and only had one out of 12 not release cleanly. I used the recipe on the box, but omitted the baking powder and increased the cocoa by a tablespoon. They came out moist and chewy like little cylindrical brownies- perfect!Date published: 2014-10-17Rated 5 out of 5 by apazzi from Great Little Chocolate Cakes! Love the mold! Love the little cakes! Do not love the recipe on the box! Tried the recipe on the box several times and cakes do not release cleanly from the mold. Don't know if its the baking powder but the cakes do not come out whole! However, the Thomas Keller recipe (from his book or I got recipe online) works perfectly. Huge, huge difference! Also, I use the OXO medium size (1.5 tablespoon) cookie dough scoop to put batter in mold. Presents the perfect amount for the perfect size cake!! Try it...you'll like it!!Date published: 2014-01-29Rated 4 out of 5 by FionasMom from Thomas Keller's recipe in the book The recipe in Thomas Keller's book "Bouchon" is different than the one on the back of the box. No baking powder for one thing. Until I had the molds, I made them in popover pans about half full and added 4 minutes to the cooking time. They were wonderful! Boyfriend and Mom said they were the best chocolate thing they ever had!Date published: 2013-07-13Rated 4 out of 5 by Chunkysoup from Good mold, not so good recipe Got the mold as a birthday present. A friend of mine had used the mix and the result tasted wonderful. I tried the recipe on the back of the box twice, and both times the batter overflowed and the corks sank in the middle. I tried a third time, omitting the baking powder, and it turned out great. I did not try the original TK recipe. I give it 4 stars out of five for a good product but a less than perfect recipe.Date published: 2013-05-20Rated 5 out of 5 by BarefootContessaWannaBe from Bouchon Mold I waited over 2 months for WS to send me the Bouchon Mold. When it finally arrived, I immediately made the receipe from the actual Bouchon Bakery Cookbook, not the receipe on the back of the Bouchon Mold box, as I was told by my sister/Chef that there was a big difference in taste. Needless to say, they are AMAZING! fyi: Use a piping bag to fill the mold-just cut off the tip of a bag if you don't have a large Ateco 808 tip and only fill to the very top as you want them to look like little corks, otherwise they will look like muffins. Absolutely Delicious!Date published: 2013-04-14