[Mia]

Williams-Sonoma has what they call "Bouchon Molds", which turn out very cute little corks of cake. I don't live in the U.S so I was searching French shops online for these molds.

Can someone tell me if these cakes/molds are really called "Bouchon" in France? Or should I be looking for another type of mold, another name? All my searches for Bouchon Forme come up with actual cork related paraphernalia.

Also, if anyone can recommend an online shop in France where I can get these types of silicon molds, it would be much appreciated.

Thanks!

[clotilde]

Hello Mia,

In my experience, the "bouchon" isn't a very common shape for cakes in France, and I've never come across this sort of mold in France. (If anyone else is curious, here's a link to the Williams Sonoma molds.)

After a brief search though (it's better to search for moule, mold, than forme, which just means "shape"), I was able to find molds for darioles or baba or these silicon cylindres, which seem close to what you're looking for.

Hope that helps!
Clotilde.

[KYHeirloomer]

Typical Williams-Sonoma hype if you ask me.

They talk about a cake with a French name, made in a mold that comes from France. But nobody in France has ever heard of it.

But what else would you expect from a company with zero customer service.

[Mia]

Thank you, Clotilde ... that is exactly the information that I needed. The cylindres are perfect. Though now you've ruined me, as I've seen all the other lovely molds they offer as well. I have to pace myself.

Incidentally, the phenomenon of items that are sold in the U.S as "Made in France" or "Made in Germany" but not actually available in those countries is not exclusive to Williams-Sonoma. It occurs over a wide range of products and stores, not only kitchen stuff. Different market, different demands, and so on. Living in DE for many years has taught me that.

But I'm a sucker for WS anyway. I freely admit it.

Thanks ladies.
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[gingerpale]

These are just cupcakes, but taller? Is this what you call a "timbale" ?

[georgia]

Hi All...These "bouchons", both mold and recipe, are specialty items--a collaboration between chef Thomas Keller and his Bouchon restaurant and Bouchon Bakery. The chocolate "bouchons" are typical of his playfulness and inventiveness with food (they look like chocolate corks) and are a signature dessert at the wine country bistro. Williams-Sonoma offers the silicon molds in conjunction with a mix to be baked in them.

It wouldn't surprise me if nobody in France (or anywhere else...) ever saw anything called a "bouchon mold".

Hope this clears up some of the confusion.

[madameshawshank]

The shape looks like a small canele without the ripple edges..

oh my those caneles are scrumptious!!!
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[dory]

That is really strange. What I don't understand is why they don't give the Thomas Keller connection, and why of all things, they would sell them with a mix? That would seem to me to be the antithesis of the snobbery of the Thomas Keller connection. Couldn't they call them French Laundry bouchons, and sell them without the mix? Hmmmm. I think I will stay with cupcakes.

Dory

[dory]

P.S. I don't know how anyone else feels about it, but I also hate those silicon molds. I find that grease from cooking penetrates the silicon and will not come out no matter how hard I try to clean them.

Dory