Bouchon Bakery OH OHs

Chocolate Biscuit (Biscuit au Chocolate)

Ingredients:

All-purpose flour:  33 grams 

Almond flour/meal:  25 grams

Unsweetened alkalized cocoa powder:  16 grams

Eggs:  123 grams

Egg yolks:  58 grams

Granulated Sugar divided: 111 grams and 23 grams

Egg whites: 74 grams

Directions for making the biscuit

Preheat the oven to 350 degrees F. Line a half-sheet pan with a Silpat or spray the sheet pan lightly with nonstick spray, line with parchment paper and then spray the parchment. 

Place the all-purpose flour in a large bowl. Sift in the  almond flour; break up any lumps remaining in the sieve and add them to the bowl. Sift in the cocoa powder and whisk to continue.

Place the eggs, yolks and the 11 grams of sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 1 minute to combine. Increase the speed to medium and whip for about 5 minutes, until the mixture is thick and pale yellow. Scrape down the sides of the bowl, then whip on medium high speed for another 5 minutes, or until the mixture has thickened. When the whisk is lifted, the mixture should form a slowly dissolving ribbon.

Whip the whites in a clean and dry mixer bowl with a clean whisk attachment on medium speed for about 45 seconds, until foamy. Lower the speed and slowly add the remaining 23 grams of sugar, then increase the speed to medium-high and whip for 2 to 2 1/2 minutes, until the whites are glossy with soft peaks.

Fold the dry ingredients into the yolk mixture in 2 additions then do the same with the egg whites. Pour the batter into the prepared sheet pan and using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for 15 minutes, until a skewer inserted in the center comes out clean and the cake springs back when you touch it lightly. Set on a cooling rack and cool completely.

Lay a piece of parchment paper on the back of a sheet pan. Run a knife around the edges to loosen the cake and invert it onto the parchment. Remove the Silpat or parchment from the top of the cake.

Note the cake can be wrapped in a few layers of plastic wrap and then held at room temperature for up to 4 hours , refrigerated for up to days or frozen for up to two weeks.

PROCEED TO OH OH Recipe.

Ingredients:

1 chocolate biscuit (see above)

Sweetened Whipped Cream (recipe follows) 150 grams

Brune pate a glacer (or dipping chocolate) 400 grams

Crunchy-dark chocolate pearls (optional) 18 grams

Crunchy-white chocolate pearls (optional) 18 grams

Directions:

Place a piece of parchment paper the size of the sheet pan on a cutting board and set the chocolate biscuit on the paper. Trim the edges to straighten them Turn the biscuit so that a short end is facing you. Spread the sweetened whipped cream in a thin, even layer over the cake, leaving a 1/4 inch border all around.

Using the parchment paper to help you, lift the short end nearest you and fold about 1/2 inch of the cake over, just enough to begin rolling, then continue to lift up the paper to roll the cake into as tight a roll as possible, stopping when you reach the center of the cake. Repeat, rolling from the opposite side until the rolls meet in the middle.

Cut the rolls apart. Cut two 12-by-8 inch pieces of parchment paper. Place a roll lengthwise along the edge of a paper and roll it up in the paper, pulling back on the roll from time to time to tighten it, using your hands, or bench scrapper. Tape the paper in the center and at the ends and the repeat with the remaking roll. Freeze the rolls overnight.

ENROBE THE ROLLS IN MELTED DIPPING CHOCOLATE:

Trim the ends off the rolls, then cut each roll into 4 pieces. Work quickly as you want to dip into the chocolate while the rolls are still frozen.

Heat the pate a glacer or dipping chocolate until melted. For most professional results, strain the melted chocolate into a small deep bowl Just large enough to hold one of the eight Oh Ohs. Dip one Oh Oh at a time into the hot chocolate, making sure to cover the sides also then remove letting the chocolate drip back into the bowl and place on a Silpat. Let the glaze begin to set then garnish with pearls

Sweetened Whipped Cream (small batch)

Heavy Cream. 150 grams

Powdered sugar: 5 grams

1/2 vanilla bean split in half lengthwise

Place all ingredients into a chilled mixing bowl then whip the cream till thick.