Belula

Homemade Oreos

Belula January 06, 2016
90° shot of one homemade Oreo

It is officially the New Year. 2016. Welcome. Get ready. It's going to be a great year. I can feel it. So much so that I am smiling as I write these lines. I just know.

I spent the last part of last year in Buenos Aires visiting my family and friends for the holidays. I enjoyed every tiny bit of the time I got to spend there. Being summer over there and all it was perfect. Plus I got to cook (a little not a lot I must confess) for the people I love.

Closeup shot of a hand smearing the chocolate cookie dough
Rolling out the dough of the chocolate cookie dough
Cutting the homemade Oreo shells with a cookie cutter
Transferring the Oreo shells onto a baking tray lined with parchment paper

I invited my friends for afternoon tea one day and I baked some delicious pastries for them to enjoy. I wanted to change a little and surprise them with something I'd never done before. It turned out perfect that I had been wanting to make homemade oreos for a while. The perfect match! With a little hiccups: it was going to be the first time I made them. But I had tried other recipes from Thomas Keller's perfect book Bouchon Bakery on many occasions and they always turn out very very good. I was confident I was going to obtain the same result this time around.

I must confess that I burnt the first batch when I baked them... In my defense when you bake chocolate stuff it's hard to tell! But the second batch I nailed it! And the second thing that didn't go as planned was the ganache: it never quite set. It was runny which made the cookie hard to eat and impossible to pipe; they tasted great though. This time around my ganache was perfect. There is a simple explanation for this: pay attention to procedure tips.

Overhead shot of white chocolate in a bowl
Closeup overhead shot of the baked chocolate cookie shells on a wire rack

In spite of the filling being a tad too liquid my first attempt at TKO's was a success. The girls loved them. Loved them. Even those who were skeptical about tasting them ended up having second servings. I was a happy baker that afternoon. But I knew I'd had to make them again because the ganache thing was bugging me. A lot.

I'm back in Paris now where it's freezing outside which makes it the ideal scenario to bake some cookies. Plus a good friend of mine has something big to celebrate at the end of the week and I thought the TKO's would be a good present for her. All of this put together with the reaction of my friends when they tasted this delicious wafers suggested it would make a great recipe to share on the blog.

So here we are. The perfect cookie is the perfect recipe to share on the first post of this New Year.

Oreo cookies ready to be filled with white chocolate ganache
45° shot of the chocolate Oreo shells on a wire rack
Filling the homemade Oreos using a piping bag
90° shot of the filled homemade Oreos
Homemade Oreos
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Servings: 10 cookies
Nutrition: 381 cal
Cuisine: American

Ingredients

White Chocolate Filling

  • White Chocolate 35% 125 g
  • Butter unsalted 15 g
  • Heavy Cream 125 g

Chocolate Shortbread

  • All-purpose Flour 259 g
  • Cocoa Powder unsweetened 87 g
  • Baking Soda 1.6 g
  • Butter unsalted 227 g
  • Salt 6 g
  • Sugar 161 g

Procedure

  • White Chocolate Filling

  • 1. In a double broiler melt the white chocolate (chopped) and the butter together, stirring constantly. Meanwhile, heat the cream to just under a simmer. Don’t boil the cream.
  • 2. Pour the cream over the melted chocolate and whisk to combine. Make sure to scrape the edges so that there's no chocolate left behind.
  • 3. Transfer into a container and refrigerate for at least 4 hours, or up to 1 day.
  • 4. Tip: The key to successfully making this filling is stirring constantly while you melt the butter and the chocolate together. You'll notice that the mixture changes constancy becoming rather firm. Make sure there are no chunks of non-melted chocolate because it will make piping the filling rather hard; pieces of white chocolate might block the piping tip!
  • Chocolate Shortbread

  • 1. Sift the flour, the cacao and baking soda. Reserve.
  • 2. In the bowl of a stand mixer add the butter and mix using the paddle attachment until it has become the consistency of mayonnaise. Scrape the edges of the bowl and add the salt. Mix for 15 seconds. Add the sugar and mix until fluffy. I mixed for about 4 minutes.
  • 3. Scrape down the edges and add half of the dry ingredients you sifted together earlier. Mix of about 30 seconds, or until just combined. Add the second half. Repeat the operation or until the dough begins to come together.
  • 4. Transfer the dough to your working surface and using the palm of your hand form a rectangle with the dough. Wrap with plastic. Refrigerate for at least one hour.
  • 5. Tip: I divided the dough in 2. This was it's easier to manipulate when rolling out later on.
  • 6. The dough can be refrigerated for up to 2 days or frozen for up to a month.
  • 7. Pre-heat the oven to 160 degrees Celsius.
  • 8. Line a sheet pan with parchment paper or a silpad (if you have one!)
  • 9. Get your dough from the refrigerator and place it between two pieces of parchment paper. Using a rolling pin pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat.
  • 10. Roll out the dough to 3 to 3.5 mm. If the dough has softened slide it onto a sheet pan and refrigerate until it is firm enough to cut.
  • 11. Using a cutter (I used 6 cm fluted cutter), cut rounds from the dough.
  • 12. Arrange the rounds on the sheet pan leaving space between them.
  • 13. Bake for 10-11 minutes, turning the pans around halfway through baking. Beware of the baking time, as it will depend on your oven, the size and thickness of the cookies amongst other things. So be vigilant, a good sign is when your kitchen starts to smell divine, plus you should notice some cracks on the surface of the cookies. Then they are ready to remove from the oven.
  • 14. Tip: Bake for 10-11 minutes, turning the pans around halfway through baking. Beware of the baking time, as it will depend on your oven, the size and thickness of the cookies amongst other things. So be vigilant, a good sign is when your kitchen starts to smell divine, plus you should notice some cracks on the surface of the cookies. Then they are ready to remove from the oven.
  • 15. Make sure you don't skip the pounding part because it will prevent the dough from cracking as it is rolled. Plus, if you feel like you have too much energy, this is a good way to let go :).
  • 16. When rolling out the dough it is important that it remains cold otherwise cutting the rounds will be hard and they will probably lose their nice shape when you try to arrange them on the sheet pan! The first time I tried these it was hot, hot very hot. Let's say that the dough spend a lot of time in the refrigerator. So patience is essential here. Don't try to hurry and listen to your dough.
  • 17. You can also freeze the shaped dough on the sheet pan – wrapped in a few layers of plastic wrap for up to 1 month. I used half the dough and froze the other half after cutting the fluted rounds. When you want to enjoy them, you only have to transfer them to a new sheet pan and bake from frozen.
  • 18. Transfer the cookies to a rack to let them cool off completely.
  • Assembly

  • 1. Place the white chocolate filling in the bowl of a mixer, fitted with the paddle attachment, and beat until smooth. Transfer to a pastry bag with a small piping tip.
  • 2. Turn half of the cookies over. Pipe little teardrops in a ring in each one, living some space between the edge of the cookie and the filling. Then, working towards the center, pipe concentric rings of teardrops to cover the cookie. Top each with a second cookie and press gently to sandwich the cookies.
  • 3. Tip: For those of you who don't own a piping bag, or a piping tip, fill each cookie (half of them) with a teaspoon full of filling. Make sure to put it in the center of the cookie. Top each with a second cookie and press gently to sandwich the cookie. Enough to evenly distribute the filling.
  • 4. Also, the cookies are best eaten the same day you make them. But if you don't and you have already filled them you can refrigerate for up to 3 days. If you haven't yet garnished them, you can keep the cookies at room temperature in a covered container also for up to 3 days.
  • 5. Finally, I used a 6 cm cutter. Feel free to use whichever size makes you happy! In a smaller, bite size version these are fantastic! However make sure to check and adjust your baking time according to size!
1 comment
(0)
You May Also Like
1 Comment
Karen Rueger December 15, 2019

Help! I've tried the filling twice now and both times it is runny and never sets up. I read you tip about constantly stirring the butter and chocolate together while melting it. It didn't seem to help me! Any other tips to get it to set up? The cookies are beautiful and crisp and not too sweet which I love. I just need to get this cream right so I can pipe it into the cookies. I'm willing to try again!

Belén Gowland
Belula December 16, 2019

Hi Karen! Hope this helps: after you have melted the chocolate and mixed with the cream and added the butter you should transfer the ganache to a hermetic container and keep in the ffridge overnight. The next day, when you are ready to pipe the filling onto the cookies transfer the ganache to the bowl of the standmixer and using the paddle attachement mix until it has acquired the desired consistency, you will notice it will change color and become thicker. let me know how it turns out :)

Leave a comment and/or rating
Would you like to rate this recipe? (optional):