TKOs from Thomas Keller Bouchon Collection by Thomas Keller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Miquette on November 06, 2013

    Several of us had trouble with the consistency of the filling. 1) It was too loose after chilling to pipe 2) After chilling and re-whipping in the mixer it broke (fat started separating). We talked it through, step by step with Chef Janine and discovered in the book it says to whip from cold state whereas in the bakery they whip when the filling is warm. Bakery method: After chilling the ganache, it should be a pudding-like consistency. Then re-warm it over the stove so it is not cold when you place it in the mixer to whip. After whipping, place the ganache back in the refrigerator until ready to pipe onto the cookies.

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