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| Bouchon Bakery http://cookaholics.org/viewtopic.php?f=9&t=3505 |
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| Author: | Cubangirl [ Sun Mar 16, 2014 7:08 pm ] |
| Post subject: | Re: Bouchon Bakery |
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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| Author: | phoenix [ Sun Mar 16, 2014 8:26 pm ] |
| Post subject: | Re: Bouchon Bakery |
I like the oreos from Flour. Really good, but I'll have to try Keller's version. |
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| Author: | Lu1 [ Sun Mar 16, 2014 11:02 pm ] |
| Post subject: | Re: Bouchon Bakery |
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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| Author: | jeanf [ Mon Mar 17, 2014 5:14 am ] |
| Post subject: | Re: Bouchon Bakery |
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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| Author: | beccaporter [ Mon Mar 17, 2014 5:31 am ] |
| Post subject: | Re: Bouchon Bakery |
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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| Author: | beccaporter [ Mon Mar 17, 2014 6:07 am ] |
| Post subject: | Re: Bouchon Bakery |
http://www.seriouseats.com/recipes/2013 ... ecipe.html I skipped the piping. |
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| Author: | Cubangirl [ Mon Mar 17, 2014 1:30 pm ] |
| Post subject: | Re: Bouchon Bakery |
Thanks Becca. I do have KAF's black cocoa. Can't wait to try them. |
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| Author: | Emilie [ Tue Mar 18, 2014 10:35 pm ] |
| Post subject: | Re: Bouchon Bakery |
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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| Author: | beccaporter [ Wed Mar 19, 2014 6:07 am ] |
| Post subject: | Re: Bouchon Bakery |
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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| Author: | Emilie [ Wed Mar 19, 2014 6:18 am ] |
| Post subject: | Re: Bouchon Bakery |
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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