The Fresh Loaf

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Bouchon Bakery - TKO's

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MANNA's picture
MANNA

Bouchon Bakery - TKO's

Here is the TKO, I tried making them as double-stuff. The white chocolate was a bit runny, could only find 30%. I added some powdered sugar to thickin it. I also found the cookie a bit to salty so next time I would reduce the salt to 4 grams. I would also add more powered sugar to the white chocolate to make it fluffier. I used semi-sweet chocolate to make the chocolate. I had to add butter to it so I could pipe it. Was a bit thick coming out of the fridge. Overall not an epic cookie for me. I liked the better-nutter more. I will revisit this cookie one day and play around with the recipe, just not anytime soon.

MANNA's picture
MANNA

I checked out some other sites who are doing the challenge also. Seems there are other bakers who report the salt being to much in the cookies. The shortbread recipe on pg 44 doesnt have any salt and taste good. So, why ad salt to this one? Is it due to the chocolate? I have edited my book now for just 2 grams of salt in the cookie. I question if its even really needed. Any thoughts here would help.

MANNA's picture
MANNA

I tested my bake times with this using the scraps. I found the cookies were done when the butter stopped bubbling. One thing I didnt like was the cookies puffed up and caused a bumpy surface. I would like a smoother surface to this. Anyone have some ideas on how to achive this in a shortbread dough?

FlourChild's picture
FlourChild

These look beautiful, wonderful job!  So helpful to see your notes and textures in these posts.  I'm waiting for my copy of the book and will enjoy re-reading your posts once it comes.  

re: bumps, without the recipe I can only speculate that it might be due to uneven moisture distribution, uneven baking powder/soda distribution, or something similar.  

What does TKO stand for?  I keep thinking technical knock-out...

pepperhead212's picture
pepperhead212

Great work, Manna!  I just got that book today, and checked out that recipe.  As for that question on bumpiness, comparing the recipe to the chocolate shortbread I have been making for years, which puffs up some, but remains smooth, the main difference I see is the baking soda, which is never in shortbreads...at least the recipes I have made.  However, this is probably in there for a crispiness, as opposed to the normal shortbread texture.  Is that the way it came out?  

I would probably reduce that salt, too - it seems that in recent years it has gotten to be a "fad" to put a lot more salt in sweets than what used to go in.  It used to be normal for 1/2 tsp. in a recipe of this size.   I look for what seems like excessive amounts, and reduce it, unless it is an integral part of the recipe, like sweet and salty brownies.  

Update: I just ordered some Guittard full dutched high fat cocoa from worldwide chocolates, to make these with, as it sounded most like the cocoa noir, which is either a special thing for them, or no longer available.  I'll let you know how it turns out. 

techbaker's picture
techbaker

I made the TKOs this past week and found the filling didn't set up thick enough.  My only thjought is that I may not have let the heavy cream get hot enough - the directions say "heat to just under a simmer" - which I find really strange since everything else is sooo exacting (why no listing of the exact degree?)...maybe an exact temp doesn't really matter... in any event I followed the recipe to the letter - getting the exact chocolate via mail order and using plugra butter....  was slightly disappointed on 2 fronts - 1) the 'white-ness' of the chocolate was more yelllowy (how does one get it pure white like the picture in the cookbook?) and 2) the thickness of the filling or lack thereof I should say in my case.  I made the filling a day ahead and let it chill thoroughly overnight.  It was still kinda runny when I went to pipe it - my 'piping' was more a drizzling - no nice tear drops for me. The lack of firmness also made me cut back on how much I could put in each cookie since it started to run off the edges once there was a thin layer - they would've been much better if I could've gotten more filling in there (don't we all want more filling - hence double stuffs  :-)  ).

Now I did have the same problem a few others had with some bubbles on my cookies - but I managed through that just fine (would have been better if my filling weren't so runny then the bubbles on the cooked halves wouldn't have made the filling want to run off one side :-)  ) .  The cookies tasted fantastic - I actually like the amout of salt in this recipe - was perfect for my tastes.

The cookies came out tasting great - and were MUCH better the second day - Highly recommend waiting a day to serve as the chocolate cookies soften up and really melt in your mouth.  The first day they were kinda crispy and were tough to eat because they broke apart when you bit into them.

I've made the pecan sandies and the choc chip chunk and those came out fantastic.  Also - I have done a 4x or 5x multiplier on all recipes so far with great results (except the filling on TKOs)

Anyone have any ideas on how to thicken up the filling on the TKOs?  Would bringing the cream to a higher temp help set up the filling more?  I saw a previous post where they added conf. sugar - I could do that but not sure what it would have done to flavor.

I've invested in more ingredients and gadgets so I plan on making a majority of the items in this book.  :-)

thanks,
Erik

 

techbaker's picture
techbaker

Update:  after I left the leftover filling in the fridge for a few more days it thickened up to the point where I could have made a nice double or triple stuffed cookie with out it running all off the edge of the cookie.  I may try this one again in a few months and stick with the same filling however I will make the filling on a Sunday or Monday to prepare to fill on Thursday or Friday.  I think if it sits in the fridge for 4-5 days it gets the consistency we're all looking for.  But no more on this one - I'm off to the florentines this week - all the ingredients just arrived :-).

~Techbaker

pepperhead212's picture
pepperhead212

On another cooking forum I frequent there was a discusion on this topic, and nobody liked the filling, mostly because it was too liquidy, and would soften the cookies if kept overnight.  Some just didn't like the flavor, but it was mostly the moisture.  Almost everybody liked the cookies, and they traded filling recipes to replace it with, though none had white chocolate.  I want to try to incorporate it somehow, but I haven't experimented with it yet. 

Here is my favorite filling for similar cookies; though I have yet to make these, I will soon.

Cookie filling:  

1/2 cup (1 stick/114 grams) unsalted butter, softened
1 2/3 (230 grams) confectioners’ sugar
1 tsp vanilla extract
1 tablespoon light cream
Pinch of  salt

Cream the butter, and add the sugar gradually, followed by the remaining ingredients, and  beat until thoroughly combined.  If too soft, chill briefly before filling the cookies.

Dave

 

techbaker's picture
techbaker

Thanks Dave.  I've added your recipe to my notebook I'm keeping with the Bouchon Cookbook.  Mind sharing the other forum name/url?

thanks,
Erik

MANNA's picture
MANNA

Glad to see others here working on the recipes and sharing information.