To add to the list of interpretations of the classics–Better Nutter (Nutter Butter) and Oreo (TKO), Thomas Keller has a recipe for an Oh Oh, his version of the chocolate Swiss roll or Hostess’ Ho Ho. The technique is similar to making a jelly roll or buche de noel in that you make a flat sponge cake, spread a layer of filling and roll it up. For the Oh Oh, the rolls get a chocolate coating finish.
I assembled and froze the Oh Oh logs overnight so they were firm when it came time to dipping in the chocolate. To create the two logs, I rolled from both short ends of the half sheet cake till they met in the middle. Then I used a knife to cut between to separate them. I wrapped each log in parchment, tightening the roll as I went to get a more compact spiral shape.
The next day, I unwrapped the logs and cut each log into four pieces so I had a total of eight Oh Ohs. I put the individual pieces back into the freezer while I melted the chocolate for enrobing.
The book says to use your hand, preferably with a glove on to dunk the Oh Oh into the bowl of chocolate but I thought the chocolate was too hot so I used a chocolate dipping fork.
Then I placed the dipped Oh Ohs onto a cooling rack so the leftover chocolate could drain. Do not do this. There is a reason why the book says to put them on a silpat, though I think parchment would have been fine as well. Once the chocolate was set, I pried the Oh Ohs off the rack but the bottoms remained stuck. Luckily they still looked okay.
I have eaten an Oh Oh from Bouchon Bakery and the recipe is spot on, but I need to make a couple of adjustments if I were to make them again. The sponge cake was a little dry but that could be from freezing it for several weeks. Wrap the cake well if you do freeze it. Also I am awful with melting chocolate. The consistency is never thin enough so when it came time to dunk, the Oh Ohs had a really thick coating and when I bit into one, it was like breaking through a hard shell to get to the soft sponge cake interior. I’m not sure what to do to fix it other than trying to use the recommended pate a bruner, an actual chocolate meant for coating that you can purchase. All in all though the recipe is great and the taste is true to how they are from the bakery.
Bouchon Bakery Oh Oh
Week 31 of the Bouchon Bakery Book Project
Read the Project recap on the Oh Ohs
Bake with us!
August 22, 2013
hello, those looks amazing! I’m just wondering, what is the size of the pan you used for the biscuit?
August 22, 2013
Thank you! I used a half sheet pan, 11 x 17. Note, the cake is VERY thin. It almost doesn’t look like it will be enough but try to spread as evenly as you can. It’s surprisingly flexible after it’s baked.
October 14, 2013
Am I missing something? Do you not give the recipe anywhere?
October 14, 2013
Hi Lisa,
Sorry for the project, we as a group are not posting any recipes so we can support the book. However, if we see other media outlets re-print or publish them we do provide links in our blog entries.
Jenn
February 23, 2016
What type of Pate a Glacer did you use?
July 26, 2016
I didn’t have pate a glacer so I just used melted chocolate. I’m hoping to source in smaller quantities. All I can find online right now is a giant tub that I would never be able to finish!
August 1, 2016
Hi! When I tried the recipe, my cake was very sticky, even to the touch while rolling. Do you think perhaps I didn’t bake it long enough? Also, the pate a glacer didn’t harden. I used the gelatin that they suggested.
August 8, 2016
Hi Lesley,
Oh gosh. Sorry to see you had trouble with the cake. It should spring back slightly like with other sponge cakes. It may be a little crumbly but not sticky. Perhaps if you bake it 2-3 min longer. I did this recipe along with a group of bakers and you can see their comments here, but none of them called out having issues with sticky cake.
As for the glaze, unfortunately, none of used pate a glacer to be able to give you our own comments on it. Did you try sticking it in the fridge to set up? Sorry I couldn’t be of more help!
January 23, 2021
What is the garnish sprinkled on top?
January 21, 2023
Those are crunchy pearls. They’re delicious!