How much sugar should be used in the recipe I posted for the incredibly delicious chocolate bouchons you can buy at Bouchon Bakery? One ELE reader correctly notes that some recipes she had seen called for 3/4 cup of sugar, while others called for 1 1/2 cups of sugar. I posed the question to Thomas Keller's office, saying that inquiring eaters and bakers wanted to know. Per Se Director of Operations Eric Lilavois responded by saying that the first printing of the book called for 3/4 cup of sugar in the recipe, but that subsequent printings called for 1 1/2 cups of sugar.

Lilavois then checked with Keller himself, who confirmed that 1 1/2 cups of sugar was in fact correct. So there you have it, straight from the uber-chef's mouth.

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