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Thomas Keller’s Dog Treats
2019-01-10
- This Recipe
- Chef: Thomas Keller
- Cuisine:
- Course: Main Dish
- Difficulty: Easy
- Category: Course
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Thursday January 10, 2019
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Chicken stock, Chicken liver, Diced bacon, Nuoc mam fish stock,
- Book
- Bouchon Bakery
- Staples
- Rubi
- Print This Recipe
-
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La version Française se trouve ICI |
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 ! |
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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... |
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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 ? |
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 | And between you and me, how can you not go nuts for this beautiful canine face ?? |
About this recipeHomemade dog treats, easy to do, and a wonderful way to tell your dog that you love him |
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A Thomas Keller recipe, 3 stars Michelin |
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And I am ready to bet that those homemade treats are healthier than dog treats from the supermarket... |
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Source of the recipeA recipe by my Californian star, Thomas Keller, from his book "Bouchon Bakery".To purchase online, see HERE |
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The recipe is on page 52 |
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Modifications to the original recipeI modified only a few things...
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Ingredients
 | 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 Coloration 3 Tablespoons Ketchup (50 grams)2 teaspoons Egg Whites (13 grams)en option 1 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 Coloration 2 Tablespoons Ketchup (37.5 grams)1 teaspoon Egg Whites (9.7 grams)en option ¾ 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 Coloration 2 teaspoons Ketchup (16.6 grams)1 teaspoon Egg Whites (4.3 grams)en option 0.3 teaspoon of Asian Fish Sauce 'Nuoc mam' |
You will need...
Steps
1. Cut the
2.
Cook the
3. Set aside in a bowl
4. Cook the
5. Set aside the
6. Wait that those meats cool downMix
Bacon
(2 ½ Cups or 453 g), in pieces of 1" (or 2.5 cm) in diameter2.
Cook the Bacon
(2 ½ Cups or 453 g) in a skillet until they turn brown and almost crispy3. 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 theChicken Livers
5. Set aside the
Chicken Livers
( 13 oz or 370 g) in a different bowl6. Wait that those meats cool downMix
7. Mix the
8. Add in the
Bacon
in a Food Processor (with chopping blades) (sometimes called 'robot coupe')8. Add in the
Chicken Livers
and mix
9. You may use a stand mixer (like a Kitchen Aid appliance) or do everything manually with a spatula !
10. Transfer the meats to a bowl
11. Add in the
12. Add in the
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
13. While mixing, slowly pour the
14. Even though it's not in the original recipe, I add in the
15. The result is a mass that is easy to hold and transfer onto a work surface
Chicken Stock
(1 Cup or 235 g)14. Even though it's not in the original recipe, I add in the
Asian Fish Sauce 'Nuoc mam'
(1 teaspoon)15. The result is a mass that is easy to hold and transfer onto a work surface
Like Keller, I use a cookie cutter to make bone-shaped cookies
Between you and me, your dog doesn't give a damn about the shape of those treats, so if you don't have the same cookie cutter, you can always cut any shape with a knife...
Between you and me, your dog doesn't give a damn about the shape of those treats, so if you don't have the same cookie cutter, you can always cut any shape with a knife...
16. Place the mass between two parchment papers
17. Roll the dough, 0.39" (or 25/64" or 1 cm) thick
18. Cut the shapes you want, with a cookie cutter or a knife
17. Roll the dough, 0.39" (or 25/64" or 1 cm) thick
18. Cut the shapes you want, with a cookie cutter or a knife
19. Transfer those cuts onto a baking tray...
Baking time |
20. 
Bake those treats at 320 °F / 160 °C. For best results, use a convection oven
21. After
22. In a bowl, mix the
23. Brush the treats with this glazing
24. Bake again for
Bake those treats at 320 °F / 160 °C. For best results, use a convection oven21. After
1 hour
(more or less), remove from oven22. In a bowl, mix the
Ketchup
(3 Tablespoons or 50 g) and theEgg White
(2 teaspoons or 13 g) to obtain a glaze23. Brush the treats with this glazing
24. Bake again for
30 minutes
to dry out the glazing
After baking, let cool down. I recommend storing the dog treats in the fridge
ResultAnd I use those special treats whenever Rubi deserves it... ( which happens often as she is a real angel... ) |
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 | Rubi is a fine gourmet and is real picky... and loves those treats everytime ! |
The result and the pix
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Cooking with the same Chef ?
All recipes of Thomas Keller |
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Recipes from the same Book!
All recipes from the book "Bouchon Bakery" |
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Cooking with the same ingredients ?
What else to cook with Chicken stock |
What else to cook with Diced bacon |
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2 ½ Cups Bacon (453 g)
13 oz Chicken Livers (370 g)
¾ Cup Cornmeal (130 g)
3 Cups Flour (450 g)
1 Cup Chicken Stock (235 g)
3 Tablespoons Ketchup (50 g)
2 teaspoons Egg Whites (13 g)
1 teaspoon of Asian Fish Sauce 'Nuoc mam'
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