The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bouchon Bakery - TKO's

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. 

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

 

MANNA's picture
MANNA

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