La Baguett

Recipes From
La Baguett

Coco au Miel

**Honey Coconut Cakes**
1 cup milk	½ tsp. baking powder
1 1/4 tsp. honey	½ cup flour
3 cups coconut	2 large eggs, room temperatur, well beaten.
½ cup sugar	2 large eggs, room temperatur, well beaten.

Preheat oven to 375° F. Heat mild and honey to boil, then remove from heat. In mixing bowl combine all dry ingredients. Slowly add milk mixture and stir until smooth. Stir in eggs until combined. Fill molds 3/4 full and bake until golden brown, 20-25 minutes.

**Bouchons**
**Chocolate Corks**
5 large eggs, room temperature	3/4 cup softened butter
3/4 cup sugar	1 cup flour
3/4 cup softened butter	2/3 cup semi sweet chocolate chips

Preheat oven to 350 degrees

In large mixing bowl whisk eggs and sugar. Add butter and cocoa. Whisk until well blended and smooth. Add the flour. Whisk until nearly blended, and stir in chocolate chips. Fill grease timbale molds 3/4 full. Bake 15 to 18 minutes. Toothpick should come out moist.

Gougeres

5 Tbsp. butter
1 tsp. salt
½ tsp black pepper
½ tsp nutmeg
1 cup flour
1 cup grated gruyere cheese
5 eggs at room temperature

Preheat oven to 425°
Add butter, salt, pepper, nutmeg to water in a saucepan, bring to a boil.
Add flour, cook over low heat, stirring with a wooden spoon until mixture pulls away from the sides of the pan.
Remove from heat.
Add cheese, stir well. Add 4 eggs, one at a time, beating batter until each egg is incorporated.
Pipe tablespoon-size portions onto a cookie sheet lined with waxed paper.
Beat remaining egg with a little water. Brush the unbaked gougeres with egg wash.
Bake 15-20 minutes or until golden.