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bakeries Best of Inuyaki chocolate dessert recipes Thomas Keller

Christmas Cookies – Thomas Keller Oreos

If you’ve ever been to Thomas Keller’s Bouchon Bakery, chances are you’ve seen or eaten one of his famous TKOs, a.k.a. Thomas Keller Oreos (below).


TKO

Like most of Keller’s food, his take on the classic Oreo is a textbook example of refined simplicity — white chocolate ganache sandwiched between two chocolate shortbread cookies. They’re one of our favorite cookies, and I thought it would be fun to make them for Christmas presents.


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The Las Vegas NBC affiliate, KVBC, posted the TKO recipe on their Web site, which I thought was odd, but then I remembered that Keller opened a Bouchon Bakery in The Venetian a few years ago. We lengthened the the baking time from 8 minutes to 20 minutes after an unsuccessful first batch and the 20-minute baking time worked out much better. We also made a seasonal, mint-flavored TKO by adding some mint extract, peppermint extract and green food coloring to the ganache.

CHOCOLATE SHORTBREAD COOKIES
1/4 tsp baking soda
1 pound (4 sticks) butter
18 oz (by weight) all purpose flour
12 oz (by weight) sugar
1 teaspoon Salt
6 oz Cocoa powder

DIRECTIONS
1. Preheat oven to 325 degrees.
2. Cream butter with paddle on mixer until smooth, then add sugar and mix until combined, scraping down the mixing bowl.
3. Sift dry ingredients. Add dry ingredients to mixing bowl and work dough until just combines. (it should look kind of like brown sand)
4. Roll dough between two sheets of parchment paper until 1/4 inch thick. Cut each cookie with scalloped cutter.
5. Bake at 325 F for approximately 20 minutes
6. Let cookies cool and then sandwich together with the following filling:

GANACHE FILLING
4 oz white chocolate (cut into small pieces or buy white chocolate chips)
1 oz heavy cream
1/8 teaspoon mint extract (optional, for mint filling)
1/8 teaspoon peppermint extract (optional, for mint filling)
green food coloring (optional, for mint filling)

DIRECTIONS
Bring cream to a boil and pour over chocolate, then mix until emulsified. Allow ganache to set up for at least an hour before using. Ganache should be spreadable, kind of like peanut butter.

To make the mint ganache, add mint extracts to ganache along with food coloring just before placing between the chocolate shortbread cookies.

The white chocolate ganache is perishable, so if you’re making these, make sure their consumed within three days. This can be difficult, because these cookies are really rich and it’s sometimes hard to eat just one. Enjoy!

Categories
bakeries dessert reviews Southern California

Dainties Cupcakes (CLOSED)

I want you to imagine a moist devil’s food cupcake, filled with flavored whipped cream (let’s use banana for this example). Now dip it in chocolate ganache to seal it, top it with an additional flourish of banana whipped cream and then garnish it with a slice of roasted banana.

Hungry?

Dainties Cupcakes are really a misnomer…but this is a good thing. The devil’s food cake and the chocolate ganache give the cupcakes a heft (without being heavy) that you just don’t get anywhere else. It makes these cupcakes — dare I say — manly!

I think I’ve finally found my cupcake.



All of Dainties cupcakes have the same base of moist devil’s food. They differ by their cream fillings. We ordered the Creme de Menthe, Tiramisu, Maple and the Stupid Chocolate.

The best of these was the Maple…just an incredible flavor combination with the devil’s food. The Tiramisu was also excellent…the cream reminded me of the mocha frosting at Goldilocks, only denser. Creme de Menthe was a really nice, subtle mint flavor. Then there’s the Stupid Chocolate, which adds dark chocolate chips to the cake, is filled with vanilla cream, then dipped in chocolate ganache twice. It’s topped with more vanilla cream and chocolate shavings. It gets its name because it’s a stupid amount of chocolate.

The actual storefront doesn’t look like much and the main signage says Flatbush and J, the catering company from which Dainties spawned. You’ll likely be greeted by Chef Bill Dertouzos, a Brooklyn native who’s the mastermind behind these amazing creations. Bill was very cool and gets extra props for giving us a sample of the roasted banana cupcake mentioned above. He said he was very proud of that creation, and he should be. It was our favorite cupcake of the bunch.

Finding Dainties is a little challenging. The address is on Santa Monica Blvd., but the entrance is actually on the side street. The easiest way to find it is to look for Winchell’s, then walk around the corner and Dainties is right there. I went there the other day and saw that they added a new mural on the wall near the entrance celebrating being named Best Cupcake by Los Angeles Magazine, so that should help you find it also.

The extra effort it takes to find the place will be rewarded. Believe you me, you will be rewarded!

INFORMATION
Dainties Cupcakes (CLOSED)
11058 Santa Monica Blvd
Los Angeles, CA 90025 map
310.312.3656
Web site