If you know me, you are well aware that my idol in the culinary world is Chef Thomas Keller. He has two 3 Michelin Star restaurants; no big. Any further description I could try to provide wouldn’t even come close to doing the guy justice. TK is a genius.
Which is why I am somewhat disappointed that the first recipe I tried from the new Bouchon Bakery cookbook was pretty mediocre. It wasn’t bad by any means but it sure didn’t knock my socks off like I was expecting. Actually my biggest issue with it was that some of the instructions didn’t really provide very good instruction as to what you are looking for when making TKOs. Oh ya, did I mention that the recipe was for TKOs – Thomas Keller Oreos?
Well anyways I will end the jibber jabber and just give you the recipe. I adapted the quantity of filling ever so slightly because I didn’t have enough chocolate and it still made plenty. You can tell me what you think about it!
100g white chocolate
100mL whipping cream
Melt everything together and refrigerate until completely chilled. Don’t judge me, I find that the easiest way is to heat the cream in the microwave and then stir in the chocolate and butter to melt them. But the stove always works too. And as a side note, this filling will still be runny, even after it has chilled, so don’t freak out. You actually need to whip it (in essence making a white chocolate whip cream) before filling the sandwich cookies.
227g (1/2 lb.) butter
161g (3/4 cup + 1 tbsp.) sugar
87g (1 cup + 1 1/2 tbsp.) cocoa powder
259g (1 3/4 cups + 1 1/2 tbsp.) flour
1.6g (3/8 tsp.) baking soda
6g (2 tsp.) salt
Allow the butter to soften to room temperature. Cream the butter and sugar until smooth. Sift together the dry ingredients. Add them to the butter/sugar until thoroughly combined. I found that my dough was fine to roll out immediately but if yours is too soft, refrigerate it before proceeding to roll and cut the cookies. Roll the dough out to just under 1/4 of an inch (use flour to prevent stickage). Use the cookie cutter of your choice to cut out your cookies, place them on a parchment lined baking sheet and bake at 325 F for 15 minutes or until the cookies no longer have a sheen (they should be relatively matte). Cool prior to filling.
As I mentioned before, use a beater/mixer to whip up the chilled filling before you start to assemble the cookies. It’s easiest (and neatest) if you transfer the filling to a piping bag and go from there. I guess this next part is pretty self explanatory. Take a cookie, pipe the filling onto it (ensuring you leave the right side visible for presentation purposes) and top it with another cookie. There you have it, your own homemade Oreos!