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 Post subject: Re: Bouchon Bakery
PostPosted: Sun Mar 16, 2014 7:08 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
Is this recipe the one you used?

I tried to make faux oreos once from the KAF recipe and ended up with the best tasting hockey pucks ever (misread and left out half the butter). Obviously never got to the filling part. Oreos are the only cookie I'll buy packaged, so I'd love to try again. Thanks.

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 Post subject: Re: Bouchon Bakery
PostPosted: Sun Mar 16, 2014 8:26 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
I like the oreos from Flour. Really good, but I'll have to try Keller's version.


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 Post subject: Re: Bouchon Bakery
PostPosted: Sun Mar 16, 2014 11:02 pm 
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Joined: Wed Jan 26, 2011 12:43 pm
Posts: 195
Location: Maui
Thanks Alina, 3/4 tsp is a lot different than 1 1/4 tsp...I normally weigh everything except the salt...lesson learned. Thanks!

Lu


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 Post subject: Re: Bouchon Bakery
PostPosted: Mon Mar 17, 2014 5:14 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Lu, I didn't weigh and used whatever is in the book. Mine were not overly salty but have a salt taste which I really loved, it brought the sweet/salty thing. But not overly salty. There's the whole issue of how different kosher salts measure differently in volume but I have no idea what type Keller uses. I really want to get a scale for small items.


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 Post subject: Re: Bouchon Bakery
PostPosted: Mon Mar 17, 2014 5:31 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
No that recipe is not exactly the same. I also don't think you should make them without black cocoa. The taste is totally different.

I've made Flour's. I think these are even better.

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 Post subject: Re: Bouchon Bakery
PostPosted: Mon Mar 17, 2014 6:07 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
http://www.seriouseats.com/recipes/2013 ... ecipe.html

I skipped the piping.

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 Post subject: Re: Bouchon Bakery
PostPosted: Mon Mar 17, 2014 1:30 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
Thanks Becca. I do have KAF's black cocoa. Can't wait to try them.

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 Post subject: Re: Bouchon Bakery
PostPosted: Tue Mar 18, 2014 10:35 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
Hmmm.... I made the oreos from Bouchon a while back and didn't have success. My recollection is they were way too soft, especially compared to the ones I've made before from Flour, KAF, and Smitten Kitchen. Maybe I did something wrong. (And Becca's right -- whichever recipe you use, the black cocoa is what really takes them to the next level.)

Emilie

(And Alina, the scale thread didn't start with me, but I immediately jumped on the bandwagon and it's come in handy any number of times. My family still thinks I'm crazy for wanting one though. I always get the eye-rolls when I bring it out.)


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 Post subject: Re: Bouchon Bakery
PostPosted: Wed Mar 19, 2014 6:07 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
My batch were very crispy the first day. So much so that a bite would push out the filling a bit. They had softened to a shortbread texture by the next day. I actually preferred them then. I weighed everything, and the salt/sugar balance was perfect. I hid a few of them from my kids. That's how good they were. Lol.

I did really try to get them 1/8 inch thick. I rolled them on parchment with no flour, so I just re rolled any that were too thick.

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 Post subject: Re: Bouchon Bakery
PostPosted: Wed Mar 19, 2014 6:18 am 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
I definitely must have done something wrong. Mine weren't like shortbread -- more like whoopie pies. And I'm glad to know I'm not the only one who sometimes hides the last of the really good stuff I make so it won't be all gone when I want it!

Emilie


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