The moment we spotted these bat cookies, we knew we had to get the recipe to create them for our own Halloween parties. Lucky for us, Chef Thomas Keller, professional chef and owner of the Bouchon Bakeries, took us under his mentorship and showed us exactly how to create his scream-filled, ahem, cream-filled treats.
With areas in New York City, Beverly Hills, and Las Vegas, the Bouchon Bakeries churn out hand-crafted chocolate confections, fluffy croissants, and a million other glorious ways to cheat on the diet. All their recipes are based on traditional French techniques, including these adorable baseball bat cookies!
“Playing on the idea of Oreos, one of my favorite cookies, Sebastien [Rouxel, our executive pastry chef] devised this cookie in my honor for your Bouchon Bakeries, ” Chef Keller told us. “I mean, who does not really love an Oreo cookie? Cookies make me reminisce about my youth as well as incorporate all of the flavors and textures we love best: crispiness, chewiness, sweet taste, and flavors we adore-from chocolate to caramel and vanilla cream-all covered into a little package that fits into your hand and makes you smile with each and every bite. ”
The delicious result? The Thomas Keller Oreo! “Our TKO (Thomas Keller Oreo) is a bit more sophisticated than what we had as a child, ” says Keller. The mouthwatering cookies are available all year long at Bouchon and take on a joyful turn during the holidays. “[We make] bats for Halloween, minds for Valentine’s Day-but any day of the year, this is one seriously good dessert! ”
Read on for the delightfully batty recipe from Chef Keller!
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| Chef Jones Keller |
Ingredients:
1 3/4 plus 1 ½ tablespoons all purpose flour
1 cup plus 1 ½ tablespoons unsweetened cacao powder
3/8 teaspoon baking powder
8 oz . unsalted butter
2 tsps kosher salt
3/4 cup plus 1 tablespoon granulated sugar
Directions:
1 . Place flour to medium bowl and sift in cocoa and baking soda. Beat to combine.
2 . Place butter in a mixer with a paddle attachment. Mix upon medium-low until smooth. Note: this can be done with room temperature butter without the exercise mixer.
3. Add salt and mix for about 30 more seconds.
4. Include sugar and mix for 2 minutes.
5. Add dry ingredients in 2 components and mix each time for about 30 seconds on low or until just combined and also the dough begins to come together.
6. Mound the dough in a work surface using the heel of your hand.
7. Make a block cover in plastic wrap as well as refrigerate for at least 1 hour until hard-but note this can be done and left for just two days in the refrigerator or up to 1 month in the freezer to make later.
eight. When ready to make unwrap, place block of dough in between 2 bits of parchment paper and roll left and right, and up and down whilst turning the dough as needed with the rolling pin until you have 1/8 inch think sheet.
9. Cut into bat shapes with a cookie cutter (crateandbarrel. com, $2).
Note: Don’t let those leftover trimmings go to waste! Cook Keller recommends pushing the extra dough together and refrigerating until firm once again for a new batch. Or grind the baked trimmings into cookie breadcrumbs to use over ice cream or to make a cookie cracker pie crust.
10. Preheat oven to 325° and line pan with parchment paper, Silpat (williams-sonoma. com, $27), or other non stick product.
11. Bake for approximately a quarter-hour, turning the pan around half way through baking.
12. Set aside for five-ten minutes then remove and place on a cooling rack to completely cool before filling up.
Cream Filling
Ingredients:
4. 5 ounces white chocolate, chopped
. 5 ounces unsalted butter
½ cup plus 1 teaspoon heavy cream
You’ll also need a pastry handbag with a 3/16 inch tip
Directions:
1 . Melt chocolate and butter with each other, stirring constantly.
2 . Meanwhile, bring the cream to just under a simmer.
three. Pour the cream over the chocolate and whisk to combine.
4. Pour right into a container and refrigerate for at least 4 hours (or up to one day) till completely chilled.
Assemble Your Cookies
1 . Remove filling and beat till smooth. Then, transfer into the pastry bag.
2 . Line the center of the biscuits with a thin layer of cream-with teardrops around the edges (approximately 1/4″ in order to 1/8″ from the edges) for a more finished look to the filling if you want.
three. Top each with another cookie and gently press.
4. Blood red-colored icing or red hot candies can be used to give your bat cookies appropriately odd eyes. Happy haunting!
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