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Thomas Keller in Toronto and TK-Os (Thomas Keller Oreos)

Oreos. Something I didn’t grow up eating. Something I don’t particularly like. At least not the packaged version. So when I got the chance to try Thomas Keller’s version from the Bouchon Bakery Cookbook, I couldn’t wait.  The kind folks at Thomas Allen provided me with a sneak peek of the cookbook (you can get your own sneak peek over on Eater.com) and, more importantly, the recipe for “TKOs” (Thomas Keller Oreos).

To be honest, I found the recipe a little convoluted for the average home cook though, in essence, these are not difficult to make – basically chocolate shortbread cookies (very rich and chocolatey) sandwiched with a white chocolate ganache.

4.6 from 5 reviews

TKOs
 
Prep time
Cook time
Total time
 
Thomas Keller’s version of Oreos from The Bouchon Bakery Cookbook
Author:
Recipe type: Cookies
Serves: 8 sandwich cookies
Ingredients
  • White Chocolate Filling:
  • 4 ounces (125 grams) 35% white chocolate, chopped
  • 0.5 ounce (15 grams) Unsalted butter
  • ½ cup + 1 teaspoon (125 grams) Heavy cream
  • Chocolate Shortbread:
  • 1 ¾ cups + 1 ½ tablespoons (259 grams) All-purpose flour
  • 1 cup + 1 ½ tablespoons (87 grams) Unsweetened alkalized cocoa powder
  • ⅜ teaspoon (1.6 grams) Baking soda
  • 8 ounces (227 grams) Unsalted butter
  • 2 teaspoons (6 grams) Kosher salt
  • ¾ cup + 1 tablespoon (161 grams) Granulated sugar
Instructions
  1. For the filling: Melt the chocolate and butter together, stirring constantly. Meanwhile, bring the cream to just under a simmer.
  2. Pour the cream over the melted chocolate and whisk to combine. Pour into a container and refrigerate for at least 4 hours, or up to 1 day, until completely chilled.
  3. Meanwhile, for the shortbread: Place the flour in a medium bowl, sift in the cocoa and baking soda, and whisk to combine.
  4. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and mix until smooth. Add the salt and mix for another 15 to 30 seconds. Add the sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
  5. Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined, then mix until the dough begins to come together.
  6. Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 6-inch-square block. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
  7. Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (standard). Line two sheet pans with Silpats or parchment paper.
  8. Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat (this will help prevent the dough from cracking as it is rolled). Roll out to a ⅛-inch-thick sheet. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut.
  9. Using the fluted cutter, cut rounds from the dough. If necessary, push the trimmings together, refrigerate until firm, and reroll for a total of 16 rounds. (Any trimmings can be baked as is, cooled, and ground in the food processor to use as cookie crumbs over ice cream.) If the dough softens, return to the refrigerator until the cookies are firm enough to transfer to a sheet pan. Arrange the rounds on the sheet pans, leaving about I inch between them. (The dough can be shaped in advance; see Note.)
  10. Bake for 15 to 17 minutes, turning the pans around halfway through baking, until the cookies are fragrant, with small cracks on the surface. (Because the cookies are so dark, it can be difficult to tell when they are done.) Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
  11. To assemble the cookies: Place the filling in the bowl of the mixer, fitted with the paddle attachment, and beat until smooth. Transfer to the pastry bag.
  12. Turn half of the cookies over. Pipe ½ inch-long teardrops in a ring on each one, beginning ⅛ inch from the edges of the cookie, and then, working toward the center, pipe concentric rings of teardrops to cover the cookie (use 18 grams of filling per cookie). Top each with a second cookie and press gently to sandwich the cookies.
  13. The cookies are best the day they are baked, but they can be stored in a covered container, at room temperature if unfilled, or refrigerated if filled, for up to 3 days.
  14. Note on advance preparation: The shaped dough can be frozen on the sheet pan—wrapped in a few layers of plastic wrap—for up to 1 month. Transfer to a lined room-temperature sheet pan, and bake from frozen.

 
See what I mean? It’s not the simplest recipe to follow but boy do they taste good :)

A note re: the ganache – it does need to be whipped using either a stand mixer or electric hand beaters. I left mine in the fridge overnight but it was still fairly liquidy when I took it out to fill the cookies. I’m not used to that with a ganache – usually a night in the fridge will harden it to a Nutella-type consistency which is perfect for filling but not this one. I am guessing it’s due to the high proportion of liquid to chocolate.  In any case, a few minutes with the hand beaters whipped it into a beautiful consistency for filling.

And the taste?

SO so good. The shortbread was very *short* evidenced in the fact that mine were so thickly cut out. Thinner ones just wouldn’t hold together with my dough.  Also, I liked the more rustic look – Chef Keller’s are very fancy and delicate ;)  If Oreos all tasted like this, it would be very dangerous. I took these to a school bake sale and told the boys they were a very famous chef’s version of Oreos and they literally sold out in minutes. The boys loved them :)  And me? Yeah, I’ll make them again for a special occasion!

I am thrilled to be hearing Chef Keller speak in Toronto next week…

Interview, Q&A & Book Signing with Thomas Keller
Tuesday, October 30, 7 pm (doors open at 6:30 pm)
Isabel Bader Theatre
93 Charles Street West
$70 (includes a copy of Bouchon Bakery + admission to event); $30 for admission only
Tickets available through The Cookbook Store only. Email (cooking@ican.net) or call the store (416-920-2665) to reserve your ticket.

* used with permission

And guess what?  Thanks to Thomas Allen, I have one copy of The Bouchon Bakery Cookbook to give away to one lucky Canadian reader (sorry international friends).

To enter, simple tell me which of these recipes from the book you’d like to try by leaving a comment on this post:

Pecan Sandies
TKOs
Gingerbread
Oh Ohs
Crepe Cake
Pâte à Choux dough
Paris – New York
English Muffins
Witches’ Hat
Speculoos
Chocolate Chip Cookies
Gougères
Caramel Nut Tart

For a second entry, tweet the following message:

@ThomasAllenLTD + @eatlivtravwrite are giving away a copy of @Chef_Keller ‘s Bouchon Bakery Cookbook! Details here: http://bit.ly/QUhUwY

then come back to leave me a comment to let me know you did!

Contest closes Thursday November 1st at 6pm EST. Winner chosen by Random.org and announced on Friday November 2nd

Edited to add: Contest closed thanks for your interest!

Good luck!

** Canadians – have you checked out my “What’s for Dinner?” contest? A gorgeous $350 gift basket is up for grabs!

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71 Responses to Thomas Keller in Toronto and TK-Os (Thomas Keller Oreos)

  1. Jan @ Family BItes October 25, 2012 at 07:46 #

    They look yummy! I so wish I could make it next week to see Mr. Keller, but I’ll be spending my Tuesday evening finalizing the details of the Halloween costumes – ha! I’m looking forward to getting my hands on this book – I’m interested in seeing the witches’ hats.

    • EIleen October 30, 2012 at 00:38 #

      Those TKOs look delish!

    • EIleen October 30, 2012 at 00:44 #

      Tweeted @eleenie

  2. Ceecee October 25, 2012 at 07:58 #

    Gingerbread for sure!

  3. Radhika October 25, 2012 at 08:19 #

    Hi Mardi,

    Please clarify “J inch” and “H inch long teardrops”. These cookies look and sound delicious.
    R

  4. Kim Bee October 25, 2012 at 08:45 #

    Those TKOs look amazing Mardi. A thousand times better than an oreo is my thought.

    If I won I’d quite likely do the gingerbread first. But then I’d have to follow them up with the chocolate chip cookies.

  5. LJ Stubbs October 25, 2012 at 10:03 #

    Gingerbread would be my choice.

  6. Lee-Ann Sleegers October 25, 2012 at 10:12 #

    The Caramel Nut Tart

  7. Dragon October 25, 2012 at 11:25 #

    I would love to make the TKO’s….they look amazing. :)

  8. Niya October 25, 2012 at 11:30 #

    Oh I’m torn – the Pâte à Choux dough is so versatile, but I think I’m going to go with the Paris-New York!

  9. Ann Mah October 25, 2012 at 11:32 #

    I’m not eligible for the giveaway but just wanted to say WOW — these homemade oreos look incredible! I love the contrast of white and dark chocolate. And knowing Thomas Keller’s recipes, somehow it doesn’t surprise me that this one has 14 steps…

    PS I’m curious about the Paris-New York. Is it based on choux pastry?

  10. Dragon October 25, 2012 at 11:33 #

    I also tweeted “@ThomasAllenLTD + @eatlivtravwrite are giving away a copy of @Chef_Keller ‘s Bouchon Bakery Cookbook! Details here: http://bit.ly/QUhUwY

  11. Denise October 25, 2012 at 12:09 #

    LOVE oreos. I must try this recipe – looks delicious to me!

  12. Kelly October 25, 2012 at 12:49 #

    I would love to try the TKOs, but ultimately try each and every recipe from start to finish. I had tickets to the Thomas Keller event, but now they have scheduled me for surgery on the same day. Tried to get out of it (the surgery that is – hot happening), Thomas Keller is my idol. I have all but this one book of his – The French Laundry, Bouchon, Ad Hoc…etc.
    And Mardi, I attended your very first Macaron class at LeDolci.

  13. Tiff October 25, 2012 at 14:00 #

    Who’m I kidding?! I would make all of them!

    …but I’d probably start with the TKOs and the Chocolate Chip Cookies. I’m very curious about the Paris-New York and the Speculoos.

    Thanks for the wonderful giveaway!

  14. Tiff October 25, 2012 at 14:00 #

    I tweeted, too, by the way.

    https://twitter.com/mostlyyalit/status/261527200958935040

  15. Florence October 25, 2012 at 16:21 #

    I’d start with the chocolate chip cookies because I’m always on the hunt for the perfect recipe!
    I’ve also tweeted for a second entry.
    Thanks!

  16. Colette @ JFF! October 25, 2012 at 16:36 #

    Damn. I wish I lived in Canada!

  17. Steve Zussino October 25, 2012 at 17:50 #

    I will try the TKOs first! Great idea for a name.

  18. Paula @ Vintage Kitchen October 26, 2012 at 06:21 #

    Even if they don´t resemble oreos much, these sound like a super chocolate cookie! The way they´re cut is perfect too.

  19. Audrey October 26, 2012 at 10:26 #

    I can’t pick one recipe… but the truth it, I would try them ALL! :)

    • Audrey October 26, 2012 at 10:29 #

      BTW, your cookies look scrumptious! (oh, and I just tweeted the msg for a second entry!)
      Cheers!

  20. Carmen October 26, 2012 at 16:36 #

    Hands down the crêpe cake! :D

    And i tweeted as well (https://twitter.com/carmenhungry/status/261929026443161600). I love the croissants at bouchon bakery!!

  21. Shalini October 26, 2012 at 16:47 #

    These Thomas Keller chocolate sandwich cookies look pretty good, Mardi! I would love to give them a whirl if they’re not too too difficult. Your bakesale boys were lucky! I’d want to try the Oh Oh’s in the Bouchon bakery book. Great name. Happy Autumn!

  22. Erin October 26, 2012 at 18:46 #

    These look absolutely incredible! I would love to dye the filling orange for Halloween. I am most anxious to see his English muffins and the Witch’s Hats. Love your photography!

  23. Tonya October 26, 2012 at 19:28 #

    definitely english muffins. i had a failed experience once and need to try them again. tweeted too!

  24. Ruth October 27, 2012 at 09:23 #

    They look unbelievable, I am not a fan of oreos myself but these I would devour! I love shortbread cookies and a white chocolate filling puts them over the top! (A nutella filling would be awesome too) :-)

  25. Zosia October 27, 2012 at 16:01 #

    Definitely the Witches’ Hats!

  26. Debbie October 28, 2012 at 14:00 #

    Would love to make the Crepe Cake.

  27. Debbie October 28, 2012 at 14:01 #

    Also I retweeted the message @ThomasAllenLTD + @eatlivtravwrite are giving away a copy of @Chef_Keller ‘s Bouchon Bakery Cookbook! Details here: http://bit.ly/QUhUwY

  28. Calantha October 28, 2012 at 14:02 #

    This book looks beautiful and I’m itching to get my hands on a copy (and find some alternate universe where time is unlimited and calories don’t count). If (when) I did get a copy, I think I’d got straight to the Pâte à Choux recipe. I’ve been taken with airy yeast doughs lately… so light and delicious.

  29. Lillian Leung October 28, 2012 at 14:46 #

    I love his TKO’s ‘s and would love to try the recipe!

  30. Lillian Leung October 28, 2012 at 14:54 #

    Also tweeted the giveaway! :) so exciting! All the recipes look great

  31. emma walpole October 29, 2012 at 07:49 #

    would love to try Paris – New York

  32. emma walpole October 29, 2012 at 07:50 #

    tweeted https://twitter.com/Emmaleewalpole/status/262883878795083776

  33. Joy October 29, 2012 at 08:07 #

    Chocolate Chip Cookies!

  34. Joy October 29, 2012 at 08:08 #

    I tweeted the giveaway, too!

  35. Viviana October 29, 2012 at 08:29 #

    Definitely would love to try the Crepe cake . Yum.
    Ps. I also posted my second entry on Twitter – @foodies_inc

  36. Natalie October 29, 2012 at 10:29 #

    OMG, The gingerbread! Would love to make/try it!

  37. Natalie October 29, 2012 at 10:29 #

    And I tweeted! https://twitter.com/OceanScented/status/262924061175328768

  38. Nicole October 29, 2012 at 13:00 #

    I would love to try out the Speculoos! Thank you.

  39. Nicole October 29, 2012 at 13:01 #

    I tweeted here: https://twitter.com/JubleeW/status/262962283192393728

    Thanks!

  40. Meghan A October 29, 2012 at 13:33 #

    I want to try the Speculoos and the Chocolate Chip cookies, mmmmm!

  41. Mary Hirsch October 29, 2012 at 22:12 #

    I am leaving a comment, Mardi, even though I can’t compete for Keller’s new cookbook. His recipes are involved and every recipe is a “project”, in my opinion, but the result, if you follow his directions, is always fabulous. I have all his cookbooks and need to make more of his recipes. My favorite restaurant in Las Vegas is still “Bouchon” in the Venetian. The quality is always high.

  42. Kathryn October 30, 2012 at 08:38 #

    Hard to pick, but I’m going to say Caramel Nut Tart.

  43. Jeeto October 30, 2012 at 12:21 #

    Great post Mardi! The only 2 questions I have on the recipie are: step 8 – “J-inch-thick sheet” perhaps a typo?; and step 12, pipe in “rings of teardrops” – I don’t quite follow the tearddrop concept, and wish the 18 grams of filling was converted to a measure also. Otherwise all else looks fairly straight forward.

    Can’t wait to get my hands on this book. The way Keller describes the process is always enjoyable, and well my sweet tooth is really going to enjoy being tickled. I’m in for a batch of TKO’s, Chocolate Chip Cookies and the Caramel Nut Tarts.

    Oh and I suppose I have an excuse to procure that digital scale I’ve always wanted, you know, to make sure I nail the 18 gram measure. ;)

    Tweet has been sent (http://twitter.com/Jugtree/status/263310137433935873).

    • Mardi (eat. live. travel. write.) October 30, 2012 at 12:30 #

      Hi Jeeto,
      Yes that was not so much a typo but I am guessing a measurement that did not translate when cut and pasted from PDF into a Word document which is what I was sent to publish. I went back and checked the PDF and made the appropriate adjustment. Be assured also that I did not measure the filling at all, just piped in (not in teardrop shapes, too fussy for me) what I figured was enough.

      • Jeeto November 7, 2012 at 13:31 #

        Mardi,
        Thanks for updating the recipe in your post, and how odd that it did not translate perfectly in this day and age. But if does figure that it’s would have to be a special character. Do you think you will have a chance to post the winner for your contest shortly?

        Thanks!

  44. Cindy October 30, 2012 at 18:05 #

    I’d pick the one that looks easiest first! Although crepe cake sounds yum!

  45. Anna October 30, 2012 at 21:44 #

    I will definitely try the Oh Oh’s! Love the name!

  46. Krista October 31, 2012 at 00:29 #

    Caramel Nut Tart……for sure!! Although it all sounds wonderful!

  47. Adina H. October 31, 2012 at 14:57 #

    I would like to try the Pecan Sandies recipe.

  48. Adina H. October 31, 2012 at 14:59 #

    I tweeted – https://twitter.com/Adinagator/status/263716665873813506

  49. Calantha October 31, 2012 at 20:34 #

    Tweeted, naturally. :)

  50. SUMMER PLEWES November 1, 2012 at 09:30 #

    English Muffins because we love them and I am also interested in the caramel nut tart – who wouldn’t be!! yum! But really wanting to try the english muffin one.

    Thank you!

  51. SUMMER PLEWES November 1, 2012 at 09:35 #

    tweeted

    https://twitter.com/fokxxy/status/263996949206818816

  52. Louisa [Living Lou] November 1, 2012 at 10:01 #

    I’m a sucker for chocolate chip cookies and always love trying a new recipe so that’s what I would choose to make! :)

  53. Sharonne Katz November 1, 2012 at 10:51 #

    Caramel Nut Tart and I tweeted at @sharonnelt

  54. Laurence Sentieri November 1, 2012 at 11:32 #

    Definitely the gougère recipe, tried some last weekend and they came out less than stellar. I want to perfect them so that I can serve some during my Christmas Eve dinner party.

  55. Melanie November 1, 2012 at 16:30 #

    Oh my. I don’t know what I’d make first…. perhaps the caramel nut tart as I have a tart pan that I haven’t had the chance to use yet….

  56. Jan November 1, 2012 at 16:45 #

    Oh Mardi, I’m so eager to get this book! I’d love to try the recipe you made (even if it is a little “convoluted”) and his gingerbread. I want to see how Thomas Keller does gingerbread!

  57. Eve Martel November 1, 2012 at 16:46 #

    Crepe Cake!

  58. Marie November 1, 2012 at 16:49 #

    I’m not fond of store-bought Oreos either, but these look delicious!! If I won Keller’s book, I think I’d make the Pâte à Choux first. Thanks for the giveaway.

  59. Cindy November 1, 2012 at 17:32 #

    I am pretty sure I would like to try the English Muffins, as I do LOVE me some English Muffins !

  60. Lynn Flatley November 1, 2012 at 19:01 #

    I love the spicy warmth of gingerbread so that would be my first choice.

  61. Vincci November 6, 2012 at 18:23 #

    I have tried the TKOs at Bouchon in NYC and they do not disappoint! I would actually like to try the recipe for Speculoos though – I have a friend who is *obsessed* and I’m sure it would be a fun surprise in the mail!

  62. Cheryl December 16, 2013 at 11:36 #

    I finding it difficult for the dough to form it’s very dry. Cannot manipulate into a 6 inch brick…any suggestions?

    • Mardi Michels December 16, 2013 at 19:02 #

      I suggest placing the dough on plastic wrap then wrapping it really tightly before placing it in the fridge.

Trackbacks/Pingbacks

  1. Battle Bouchon: Homemade Oreo Recipe (to die for) by Chef Thomas Keller | Positively Smitten - March 23, 2013

    [...] to use the same brands of ingredients (the recipe and ingredients, by the way, can be found here – somewhat complicated, but so worth it!): E. Guittard Black Cocoa and Valrhona Ivorie 35%. [...]

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