Thomas Keller’s Dog Treats2019-01-10
- Bouchon Bakery
- Print This Recipe
Wonderful treats for your dog, a recipe from top chef Thomas Keller, 3 stars Michelin, just because your dog deserves the best...
Don't forget to share your photos once you tried this recipe! HERE
Ma number one fanAs I was telling you in my previous post (HERE), I realized last holidays that the blog hit the 10 Million pageviews, a real surprise and quite a shock !
And I decided to cook something special and for someone ... special ! And the winner is simply my dog Rubi, for she has been my number one fan in the kitchen since I started the blog...
Rubi is always there for me... whether I have to cook in the middle of the night to finish my pastries, or when I throw a fit after failing a recipe... And, if I cook for so many people, shouldn't I cook as well for Rubi who deserves it more than all those hungry humans ?
About this recipeHomemade dog treats, easy to do, and a wonderful way to tell your dog that you love him
A Thomas Keller recipe, 3 stars Michelin
And I am ready to bet that those homemade treats are healthier than dog treats from the supermarket...
Source of the recipeA recipe by my Californian star, Thomas Keller, from his book "Bouchon Bakery".
To purchase online, see HERE
Modifications to the original recipeI modified only a few things...
For 24 treats of 3.93" (or 3 15/16" or 10 cm)
2 ½ Cups Bacon (453 grams) 13 oz Chicken Livers (370 grams)¾ Cup Cornmeal (130 grams)3 Cups Flour (450 grams)1 Cup Chicken Stock (235 grams). For the recipe, see HERE
Coloration3 Tablespoons Ketchup (50 grams)2 teaspoons Egg Whites (13 grams)
en option1 teaspoon of Asian Fish Sauce 'Nuoc mam'
For 18 treats of 3.93" (or 3 15/16" or 10 cm)
2 Cups Bacon (339.7 grams) 10 oz Chicken Livers (277.5 grams)½ Cup Cornmeal (97.5 grams)2 ⅓ Cups Flour (337.5 grams)¾ Cup Chicken Stock (176.2 grams). For the recipe, see HERE
Coloration2 Tablespoons Ketchup (37.5 grams)1 teaspoon Egg Whites (9.7 grams)
en option¾ teaspoon of Asian Fish Sauce 'Nuoc mam'
For 8 treats of 3.93" (or 3 15/16" or 10 cm)
¾ Cup Bacon (151 grams)¼ lbs Chicken Livers (123.3 grams)¼ Cup Cornmeal (43.3 grams)1 Cup Flour (150 grams)⅓ Cup Chicken Stock (78.3 grams). For the recipe, see HERE
Coloration2 teaspoons Ketchup (16.6 grams)1 teaspoon Egg Whites (4.3 grams)
en option0.3 teaspoon of Asian Fish Sauce 'Nuoc mam'
You will need...
Bacon(2 ½ Cups or 453 g), in pieces of 1" (or 2.5 cm) in diameter
2. Cook the
Bacon(2 ½ Cups or 453 g) in a skillet until they turn brown and almost crispy
3. Set aside in a bowl
4. Cook the
Chicken Livers( 13 oz or 370 g) in the same skillet, but only briefly on each side, you don't want to dry too much the
5. Set aside the
Chicken Livers( 13 oz or 370 g) in a different bowl
6. Wait that those meats cool downMix
Baconin a Food Processor (with chopping blades) (sometimes called 'robot coupe')
8. Add in the
Chicken Liversand mix
10. Transfer the meats to a bowl
11. Add in the
Cornmeal(¾ Cup or 130 g) and mix together. If you are using a stand mixer (like a Kitchen Aid appliance), use the 'paddle'
12. Add in the
Flour(3 Cups or 450 g) and mix
1 hour(more or less), remove from oven
22. In a bowl, mix the
Ketchup(3 Tablespoons or 50 g) and the
Egg White(2 teaspoons or 13 g) to obtain a glaze
23. Brush the treats with this glazing
24. Bake again for
30 minutesto dry out the glazing
ResultAnd I use those special treats whenever Rubi deserves it... ( which happens often as she is a real angel... )
The result and the pix
Share Your Photos
Cooking with the same Chef ?
All recipes of Thomas Keller
Recipes from the same Book!
All recipes from the book "Bouchon Bakery"
Cooking with the same ingredients ?
What else to cook with Chicken stock
What else to cook with Diced bacon
Easy and Delicious French Crêpes Recipe
The Apricot Mousse Cakes
Lenôtre’s Raisins Grand Marnier Bread
French Saint-Michel Cookies
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Claire Heitzler’s Rhubarb Strawberry Tart
Philippe Urraca’s French Brioche
Stéphane Tréand’s Olive Oil Ice Cream
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
The Coca-Cola Ice Cream (only for my sister)
D’Aubéry Deep Dish Apple Hazelnut Pie
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Pierre Hermé’s Vanilla Crème Brûlée
The Washington Apple (Le Meilleur Pâtissier, episode 2)
Jacquy Pfeiffer’s Christmas Sablés Cookies
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
The Strawberry Tart
French Mango Coconut Charlotte
Bocuse’s Pink Pralines (Lyonnaise candied almonds)
Salmon Lobster Wellington Recipe
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
12 Useful Tips For Your Next Visit To A French Food Market
Madeleine Kamman’s White Chocolate-chartreuse Bavarian
Green Chile, Leek And Potato Soup
The Fascinating World Of Khan Saffron
My 20 Best Dishes In 2021
Mon petit four
Pecan Sticky Buns Recipe
The 10 Best Things I Consumed In 2021
The Barbecue Bible
Don’t Waste Money: Tips For Finding The Best Barbecue Restaurants