As featured in the Washingtonian.
The Frugal Foodie: 2941’s Anthony Chavez
Satisfying your sweet tooth doesn’t have to sour your budget.
2941’s pastry chef, Anthony Chavez, shows us how to whip
up a dessert menu for six for less than $50.
By Kelly DiNardo Published Friday, March 12, 2010
Chocolate Bouchons
Serves 12
- 2¼ tablespoons butter
- 5 tablespoons confectioner’s sugar
- 1½ tablespoons almonds
- 2½ tablespoons cake flour
- 2½ tablespoons cocoa powder
- ¼ teaspoon baking powder
- 1 vanilla bean, seeded (discard the pod)
- ¼ cup egg whites
Preheat the oven to 375 degrees.
In a pot set over medium heat, brown the butter, swirling the pot as the butter cooks. Keep warm.
In a food processor, combine the confectioner’s sugar, almonds, cake flour, cocoa powder, baking powder, and vanilla. Process until the mixture is combined and the almonds are ground. Place the mixture in a mixing bowl. Blend in the brown butter followed by the egg whites. Mix just until combined.
Pipe the batter into flexible bouchon molds. Bake in the oven for 10 to 15 minutes.
Remove from the oven and cool for 5 minutes. Serve warm.
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