Please note that we strictly followed the recipe from Bouchon Bakery by Thomas Keller. There were only a few adjustments on our part.
To assemble ‘Oh Ohs’ we need to get 4 things ready...
1. Chocolate Biscuit / Biscuit au chocolat
All-purpose flour 33 grams
Almond flour/meal 25 grams
Unsweetened alkalised cocoa powder 16 grams
Eggs 123 grams
Egg yolks 58 grams
Granulated sugar 111 grams
23 grams for egg white
Egg whites 74 grams
*For this recipe we use Valrhona cocoa powder
Equipment
we used Tapis Roulade 325mm x 325mm
A biscuit, like a génoise, is a French sponge cake, but unlike the génoise, where whole eggs are used, the yolks and whites are separated and the whites beaten before they are folded into the batter.
This very thin cake - To make it especially pliable, we use less flour and more fat and chocolate than in a traditional chocolate biscuit. It's important not to overbake this, or it will dry out and then crack when you roll it. If you can, store the egg whites in the refrigerator for a few days before using them; the cake will have a better structure.
Preheat the oven to 350°F (standard). Line a sheet with a Silpat or spray the mould lightly with nonstick spray, ( we brushed it with butter ) line with parchment paper, and 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 combine.
Place the eggs, yolks, and the 111 grams 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 and bottom 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. Remove the bowl from the mixer stand.
Whip the whites in a clean mixer bowl with the clean whisk attachment on medium speed for about 45 seconds, until foamy.
Lower the speed and slowly add the remaining 23 grams sugar, then increase the speed to medium-high and whip for 2 to 2½ 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 pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for about 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.
Wrapped in a few layers of plastic wrap (we used baking paper) the biscuit can be kept at room temperature for up to 4 hours, refrigerated for up to 3 days, or frozen for up to 2 weeks.
If you will be cutting the cake into shapes, the cake should be frozen before cutting. If frozen, and not being cut into shapes, the cake should be defrosted in the refrigerator still in the plastic wrap (this way, any condensation will form on the outside and not on the cake).
Make 1 sheet cake
2. Sweetened Whipped cream
MEDIUM BATCH
Heavy cream 300 grams
Powdered sugar 10 grams
1 vanilla bean, split lengthwise
We used a high-fat cream/ whipping cream (35 %) for our whipped cream. Bouchon Bakery uses powdered sugar because it dissolves more easily than granulated sugar. It's best to whip the cream just before you need it; although you can whip it in advance, it tends to break down in the refrigerator. But taking cream from liquid to soft, silken peaks is a matter of less than a minute.
3. Brune pâte à glacer
NOTE ON PATE A GLACER: Pâte à glacer, sometimes referred to as compound chocolate, is used for coating. It can be used on fruits or on ice cream bars or cones, or to decorate cookies or desserts. Pâteà glacer is available in three different flavors-brune (dark), blonde (milk), and ivoire (white)-and it doesn't require tempering.
We melted 200 grams of 70 % Valrhona tablets
4. Chocolate pearls are from Godiva Chocolatier.
TO ASSEMBLE:
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 whipped cream in a thin, even layer over the cake, leaving a ¼-inch border all around. Using the parchment paper to help you, lift the short end nearest you and fold about ½ inch of the cake over, just enough to begin rolling it, then continue to lift 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 center.
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, a paint shield, or a straightedge. Tape the paper in the center and at the ends, and repeat with the remaining roll. Freeze the roll overnight.
TO ENROBE THE ROLLS:
Trim the ends off the rolls, then cut each one into 4 pieces. You want to dip them while they are still frozen. (we pour ours instead and cut after - every cut we use clean knife)
Lay a Silpat on the work surface. Heat the pâte à glacer until it is hot, then strain through a fine strainer into a small, deep bowl just large enough to hold an Oh Oh. Dip one piece at a time into the hot chocolate (preferably wearing latex gloves), making sure to cover the sides as well, then remove, letting the excess chocolate drip back into the bowl, and place on the Silpat. Let the glaze begin to set, then garnish each roll with several pearls, if using. Should any chocolate pool and harden around the base of the Oh Ohs, it can be trimmed away with a hot paring knife.
Transfer to the refrigerator.
The Oh Ohs can be refrigerated for up to 3 days in a covered container.
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