Tag Archives: Oatmeal Raisin Cookies

Bouchon Bakery Challenge: Palet d’Or

Palet d'Or

It’s my final Bouchon Bakery Challenge!  I wanted to go out with a bang, so I made Palet d’Or (“gold disk”).  It’s a fancy, rich, chocolate cake with chocolate cream filling and chocolate glaze.  A lot of chocolate went into this cake!

This recipe caught my eye as soon as I received my copy of Bouchon Bakery.  It looked like it would stretch my skills a bit, but I wanted to give it a try.  Christmas seemed like the perfect occasion for such a decadent dessert.

Making and assembling this cake took a fair amount of time over three days (it can be done in two days), but it was fun to make and none of the steps was difficult.  I learned several new techniques and ended up with a super dessert.

Unmolded cake ready to glaze

Unmolded cake ready to glaze

The Chocolate Cream layer is incredibly delicious!  I may or may not have had a hard time not eating all the leftovers.

The Chocolate Glaze was very interesting in that it used gelatin to help it set.  I have never seen a recipe do this before and I have to say it was the easiest chocolate glaze I have ever used.

All in all, this cake was fabulous!  Everyone ate it very enthusiastically with lots of oohs and ahhs.  What more can a baker ask for?

Palet d'Or

Recipe Notes

  • I do not own a cake ring and didn’t really want to buy one for just one dessert (also, I had trouble finding the exact right size).  I used my 8″ springform pan without the bottom instead.  It was too tall, so I was not able to make the top as smooth as I could with the ring, but I am not selling this cake at a bakery and am not looking for absolute perfection.  The pan worked well for making the layers and freezing the cake.
  • The recipe calls for Brune pâte à glacer (also known as compound chocolate) or plain bittersweet chocolate.  Since it was for such a small amount (to coat one side of each cake layer) I used the regular chocolate and it worked just fine.
  • Instead of garnishing the cake with gold leaf, I used gold edible glitter, which I found at King Arthur Flour.
Cake with glittering Christmas lights reflecting off it

Cake with glittering Christmas lights reflecting off it

Altitude Adjustments

I made several adjustments for altitude (I am at about 4500 ft.).

For the Devil’s Food Cake:   I used a scant 1/2 tsp. baking soda and a scant 1/8 tsp. baking powder.  I used one whole egg and one egg white, for a total of 90 grams of egg.  I added an extra tablespoon of water.  The adjustments seemed to work, as the cake turned out well.

For the Chocolate Cream:  When warming the egg mixture in the double boiler, I took it off the heat when the temperature reached 175°F to account for the lower boiling point.

Slice of Chocolate Cake

Next Month

There is no next month as I intended this to be a year-long project.  However, I will continue to make an effort to use this book and try more recipes.

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Bouchon Bakery Challenge: Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Welcome to the November edition of my Bouchon Bakery Challenge!  This month I made Oatmeal Raisin Cookies.  I was looking for something quick and easy to make, partly because I didn’t have a lot of time this month, and partly because I wanted to try one of the more pedestrian recipes.

The authors describe these cookies as “crunchy on the outside and chewy on the inside”.  That’s exactly how mine turned out.  The texture was very pleasing and the flavor delicious.  These are truly excellent cookies!

Oatmeal Raisin Cookies

While technique for making these cookies is very similar to normal cookie-making methods, I thought the end result was better than average.  I took most of these cookies to Center for Adaptive Riding as a thank-you to the volunteers (my daughter takes lessons there), and the Director asked me for the recipe!

Recipe Notes

  • I made 32 smaller cookies, rather than the 6 extra-large cookies the recipe would have you make.  I baked them for 11 minutes using the convection feature of my oven.
  • I did not bring the dough to room temperature before baking the cookies and I don’t believe it harmed them in any way.  It is probably more important if you make the larger cookies.
  • The amount of egg called for is 62 grams, which is very close to the average weight of one large egg.  I just used one whole egg without weighing it.  In this case, why didn’t they just say “use 1 large egg”?
  • The cookbook discusses the need to sometimes warm the mixing bowl to bring the butter to the correct consistency.  They warm it by holding the bowl over a burner or using a blowtorch(!) on the outside of the bowl.  What I do works very well:  I soak a washcloth under hot water and hold it against the outside of the mixing bowl while I mix.

Oatmeal Raisin Cookies

If you would like to make these cookies (and you should!), I found the recipe in two places:

StyleBlueprint shares the recipe as it is written in the book here.

I like this version:  Eva Bakes simplified the recipe for those of you who don’t have kitchen scales, or just want to measure out your ingredients for this otherwise simple recipes.

Altitude Adjustments

None.  I don’t generally have to make adjustments for cookies.

Next Month

I want to end this year-long project in style, by making Palet d’Or (page 117), a rich chocolate cake with chocolate cream filling.  It will be our Christmas dessert, so look for the results some time between Christmas and New Year’s Eve.

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