Thursday, December 13, 2007

tko's (thomas keller oreos)



I kind of really love Oreo's. Eating them now reminds me of many an afternoon watching Hallmark after-school specials, backpack tossed asunder, with a glass of OJ (damn that lactose intolerant thing!). There's something about the Oreo, not quite fully "chocolate-y", more muddy and black, and a bit gritty, but paired with that chalky vanilla cream, has made a name for itself. When I came across this recipe in John Scharffenberger's The Essence of Chocolate, I decided I had to recreate it. The cookies are available only at Keller's Bouchon Bakery.


This is the perfect sandwich cookie. Who can resist a grown-up version of the Oreo, with no grittiness, artificial sugars and flavors, and preservatives? The filling is so simple and rich, I found myself licking the bowls and the piping bags (shhh!). It's altogether a versatile recipe; you can add any flavorings you want to the cream. I made a second version of the TKO, with a matcha cream filling. I think I shall name it the CRO, the Curiously Ravenous Oreo. Haha, how clever of me...

Matcha cream-filled Oreos

I prefer to use a smaller cookie cutter with these cookies, as the resulting cookie becomes the perfect bitesize morsel. Not only delicious, they are beautiful, and a great gift-giving cookie for the holidays!



TKO's
from The Essence of Chocolate
makes about 3 dozen sandwich cookies

Cookie:

1 1/2 cups plus 3 Tbsp all purpose flour
3/4 cup sugar
3/4 cup plus 1 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1 1/2 tsp salt
15 Tbsp unsalted butter, cut into 3/4" cubes, at room temperature

Filling:
1/2 cup heavy cream
8 oz. white chocolate, chopped

1. For the Filling: In a small pan, bring the cream to a boil. Remove from heat and add the chocolate. Let
stand for 1 minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for 6 hours to thicken up.

2. For the Cookies: In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt, and mix on low speed. With the mixer running, add the butter, a piece at a time. The mixture will be dry and sandy at first, but over 2 minutes, will form pebble-sie pieces that start to cling together. Stop the mixer and transfer the dough to your board.

3. Preheat oven to 350F. Seperate dough into 2 pieces. Roll each piece of dough between 2 pieces of plastic wrap or parchment paper to 1/8" inch thick. Using a fluted cutter, cut into rounds. Scraps can be pieced together and rolled out again. Place 1/2" apart on baking sheets lined with Silpat liners or parchment paper.


4. Bake for 12-15 minutes, rotating halfway through baking. Remove and cool in the pan for 5 minutes, then transfer cookies to a cooling rack. Cool completely.


5. To Assemble: Lightly whip the white chocolate cream to aerate and fluff up. Transfer filling to a pastry bag fitted with a 1/4" plain tip. Pipe about 1 1/2 tsp in the center of half the cookies. Top with another cookie to sandwich. Gently press down until the cream comes to the edges.

6. Cookies can be stored in a container for up to 3 days. Loosely cover.

9 comments:

Ann said...

Beautiful!

Ann at Redacted Recipes

Patricia Scarpin said...

I made homemade Oreos last week using a different recipe - I love the idea of making the filling using white chocolate and cream!

Unknown said...

I *love* your idea of making matcha cream! Would you mind posting the recipe for the filling?

xiao zhu said...

hi cyndi,
the recipe for the matcha cream is pretty simple. follow the directions for the white chocolate cream that i have posted, and add 1 heaping teaspoon of matcha powder. mix well. that's it!

Katy said...

yum! i've had these at bouchon bakery, they're delicious -- who knew they were easy to make too?!?

Anonymous said...

Just made these for an anniversary dinner - Keller's TKO is probably one of my husband's favorite foods in the world. Your recipe is fabulous, and I think I'll be re-using the sablee cookie portion for a great many other applications!

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